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Matzoh Soup

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PREP TIME
40 min
COOKING TIME
210 min
TOTAL TIME
270 min
SERVINGS
8 servings
Soup U.S.
Matzoh Soup
Ingredients
  • 4 pounds whole chicken
  • 2 onions, cut into 1-inch cubes
  • 3 carrots, sliced
  • 2 stalks celery, thickly sliced
  • 1 cup chopped fresh dill weed
  • salt to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chicken cracklings (grebenes), finely minced
  • 2 eggs, beaten
  • 1/2 cup matzo meal
  • 1 teaspoon salt
  • 1/4 cup vegetable broth
Instructions
1
Begin by carefully cutting away the neck flap from the top of the wishbone, all the way down to the base. Next, remove any excess fat and skin from around the back cavity of the chicken, setting it aside for later use as schmaltz and grebenes. Cut the chicken into four equal pieces.
2
Place the chicken pieces in a large pot with sliced onions and cover them with approximately 4 quarts of water. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 2 hours.
3
Add sliced carrots and celery to the pot, continuing to simmer for another hour. Season the soup with salt to taste.
4
Remove the chicken pieces from the pot and set them aside for future use, or shred the cooked meat to add back into the soup. Keep the chicken pieces covered and at room temperature until you're ready to shred them.
5
In a separate pan, cook the reserved skin and fat over medium heat, stirring occasionally. Ensure that the pan never gets too hot, as this can cause the rendered fat to smoke. Continue cooking until the grebenes are crispy and golden brown, then transfer them to a cutting board. Drain the schmaltz into a small bowl and let it cool slightly before handling.
6
Once the schmaltz has cooled enough to handle, mince it finely using a knife.
7
To make the matzoh balls, combine the cooked fat or oil with eggs in a bowl and mix well. In another bowl, combine matzoh meal and salt. Mix the two together until uniform. Add 4 1/2 tablespoons of soup stock or water and mix until the mixture is smooth. Stir in the minced schmaltz.
8
Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the mixture to firm up.
9
Bring the soup to a boil, then use your hands or a spoon to shape the matzoh mixture into 1-inch balls. Reduce the heat and gently drop the balls into the simmering soup, adding a sprinkle of dill on top. Cover the pot and cook for 30 to 40 minutes, without removing the lid.
10
Finally, serve the soup hot, garnished with additional dill if desired.