Garden Delish Matzo-Ball Soup with Crispy Chicken Bits
Get this Serving Platter - White salt bowl, Flatiron two toned flatware
Rated 5.0 stars by 1 users Holiday Faves 4-6 (8 if smaller bowls) 15-20 minutes 1-1 hour 5 minutes Lollygag 4 C. Chicken Bone Broth or Chicken Stock) 4 C. Water One 4-5 Pound Rotisserie Chicken- Reserving the skin and any chicken fat from the chicken for later 1 small to medium Parsnip- Peeled and cut into 1/4” pieces 3 whole lemongrass stalks- Outer shell removed, halved lengthwise & cut into 3 inch pieces 3 Celery Stalks-Chopped thinly 1 Yellow onion-Chopped or sliced thinly 1/4“ pieces 1 Medium Shallot-Minced 1 Large Bunch of Fresh Dill - Set aside 1 Tbsp. for garnish 3/4-1 C. Rainbow Carrots-Peeled and cut into 1/4” pieces 3 Cloves of garlic-Trimmed and peeled but left whole 1 Tsp. Kosher salt 1/2 Tsp. Lemon or Citrus Salt- Optional or sub with more Kosher salt as needed for taste) 3-4 turns -Fresh cracked black pepper 1 Tsp. Extra Virgin Olive Oi 1 Tbsp. Fresh Chives- Minced 1 Tbsp. Fresh Dill -Chopped Crispy chicken skins-Chopped 1 box of Matzo Ball Mix (2 packages)- Each package usually makes about 6 balls so if you have more than 3 people use 2 packages & double the schmaltz and garlic salt 2 Tbsp.melted Chicken fat or schmaltz (optional) or follow instructions using Vegetable Oil 1/4 Tsp. Garlic salt 1 Tbsp. Kosher salt- For boiling Prepare your chicken by removing all of the skin & chicken fat from container if there is any, and setting it aside for later. Pull apart the legs, wings, and place them into a large pot. Remove the rest of the meat and shred into large chunks, set aside for later. Add the onions, garlic, shallots, celery, carrots, and lemongrass. Pour 4 Cups of water plus 1 1/2-2 cups of bone broth over the top- enough to cover about an inch or so over the top of the vegetables and meat, about 1 1/2 “ from top of pot. Place the pot over medium high heat until it comes to a simmer. Add the Fresh Dill, salt & pepper to the pot and stir to combine. Once the broth is at a simmer, reduce heat and let it simmer for about 25-30 minutes-stirring occasionally. Then carefully remove the legs and wings from the pot and any bones, the meat should be falling off at this point easily into the pot. Set the bones on a cutting board to cool, then remove any other meat you may want. Add the meat to the pot, about 1 1/2 C. shredded meat. (Depending on how much meat you want, you can adjust.) Then add about 2 cups of chicken bone broth to the pot, enough to fill the pot back up from what was absorbed. Bring the soup back to a simmer -stirring occasionally. While the soup is simmering, heat a small frying pan over medium high heat with 1 tsp. of Olive Oil. Add the reserved chicken skin to the pan and fry until crispy and golden brown. Remove the skin to a paper towel to absorb the oil, reserving the chicken fat from the pan for your matzo ball mixture. When the skins are cool, chop them into smaller pieces and save for garnishing. Next prepare your matzo balls according to the box, subbing the vegetable oil for chicken fat or schmaltz if you choose-but a good schmaltz makes a huge difference in the taste of your matzo balls! Chill your mixture for 15-20 minutes or according to instructions. When ready, remove your matzo ball mixture from the refrigerator. At this point we recommend boiling the matzo balls in a medium sized pot of water with 1 Tbsp. of Kosher salt first as they tend to act as sponges and will absorb a great deal of soup broth if you cook them in the soup itself. Once the water is at a boil, reduce heat to a simmer and carefully add 1 inch sized matzo balls to the boiling water. Cook for about 20 minutes tightly covered or follow box instructions. Once the matzo balls are finished cooking, remove them from the heat and carefully place them into your soup with a slotted spoon. Remove the soup from heat and let it cool for about 5- 10 minutes before serving. When you are ready to serve, ladle your vegetables, meat, and 2 matzo balls into a bowl of choice, (at this point you can choose if you want a heartier meal or more broth and matzo balls). Fill up the rest of your bowl with delicious broth and sprinkle fresh chopped dill and chives over each bowl and layer some yummy crispy chicken bits over the top. Mazel Tov! * There is no shame in using preprepared or frozen matzo balls from your local Jewish deli if you are running short on time, we have ALL been there, and they can be just as good depending on the brand. ( We have used Matzoh Balls by Meal Mart from our Kosher deli in a pinch before and no one was the wiser;) * You can also use regular chicken broth or stock instead of bone broth or do half and half if you wish, the bone broth just adds a bit more flavor.Garden Delish Matzo-Ball Soup with Crispy Chicken Bits
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Author: This is the perfect vegetable packed Passover recipe or an any day “feel good” comfort food dish, easy to make and full of soul!
Ingredients
Matzo Ball Soup
Garnish
Matzo Balls:
Directions
Recipe Note
Enjoy!