The key to a delicious matzo ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzo balls. Matzo balls can be a very personal thing: some like them light and fluffy, while others fall into the "hard as golf balls" camp. Filled with lots of fresh parsley and dill, these dumplings fall somewhere in between: not feather light, not too hard, but with just enough bite and presence to stand up to its flavorful broth.
•Soup (with matzo balls) can be made 3 days ahead and chilled, uncovered, until completely cooled, then cover.
Recipe information
Total Time
5 hours
Yield
Makes 8 to 10 servings
Ingredients
Soup:
Matzo balls:
Preparation
Cook broth:
Step 1
Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
Step 2
Add all remaining broth ingredients to pot and bring to a boil over medium heat.
Step 3
Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
Make matzo balls:
Step 4
Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
Step 5
Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
Step 6
Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
Step 7
Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
Finish soup:
Step 8
Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
Step 9
Remove carrots from broth and once cool, cut into 1/2-inch pieces.
Step 10
Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
Step 11
With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
Step 12
Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
Step 13
Stir carrots and chicken into hot soup to warm through before serving.
Step 14
Garnish with dill sprigs.
Recipe notes
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