Mini Matzo Ball Soup
I absolutely love matzo ball soup. Some of my fondest memories as a kid are going to the deli with my grandpa and eating a big bowl of matzo ball soup. But, when I started to recreate that memory myself I was frustrated by the length of time it took to make it happen, so I decided that I could still get the flavor I was looking for without all the extra work and time. Say hello to my baby balls. LOL. teeny matzo balls that are light as a pillow but still give you that bite-sized perfection you’re looking for.
Mini Matzo Ball Soup
Serves: 4
Active Time: 1 hour
Total Time: 2 hours
Level: Medium
Ingredients:
MATZO DOUGH:
3 large eggs, beaten
3 tablespoons melted schmaltz (veg oil or canola oil), at room temperature
3 tablespoons seltzer
1 teaspoon chopped fresh dill (optional)
2/3 cup matzo meal
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
SOUP:
2 quarts chicken stock
2 8-10 ounce boneless skinless chicken breasts
2 cloves garlic, thinly sliced
2 large carrots, 1/4 inch dice (about 1 cup)
2 stalks celery, 1/4 inch dice (about 1 cup)
Kosher salt and freshly ground black pepper
Chopped fresh dill and parsley, for garnish
Steps:
MAKE THE MATZO BALLS: In a large bowl, whisk the eggs until uniform in color and no streaks remain. Whisk in schmaltz, seltzer, and dill. Finally, whisk in matzo meal, baking powder, kosher salt and freshly ground black pepper until combined. Cover and refrigerate for 40 minutes-1 hour.
While the dough chills, MAKE THE SOUP. In a large saucepan over medium heat, combine chicken, chicken stock, garlic, carrots, celery, kosher salt and freshly ground black pepper and bring to a boil over a medium-high heat. Once boiling, reduce to a simmer and cook for 10-12 minutes until tender and the internal temperature of the chicken reaches 160 degrees fahrenheit. Skim off any foam that comes to the surface and remove the chicken from the heat to cool for 5 minutes. Once cooled, shred the chicken with a fork and add it back into the soup. taste
POACH THE BALLS: In a separate large saucepan, bring 7-10 cups of water to a boil. Once boiling, heavily salt with kosher salt until it tastes like a sea.
Form the matzo into 1 teaspoon balls with damp hands (to prevent the dough from sticking).
Delicately drop the balls into the water using a spoon and once the water comes back to a simmer, reduce the heat to low, cover the pot and poach the balls for 15 minutes until the interior of the matzo ball is the same color as the exterior. Remove the lid and test one ball to make sure it is properly cooked. If the interior isn’t done to your liking, cook for an additional 3-5 minutes.
To serve, add 5-6 matzo balls (transfer from the poaching liquid with a slotted spoon) into a bowl and ladle in soup. Top with fresh dill, celery leaves, parsley, freshly ground black pepper, and a drizzle of extra-virgin olive oil. Enjoy!
Cook’s Notes: Dough can be made up to 2 days in advance
