Name: Matzo ball soup
Prep time: 5 min
Cook time: 150 min
Total time: 155 min
Yield: 4
Ingredients: 2.5kg chicken bones; 3L water; 1 head of garlic, halved; 4 dried bay leaves; 1 tsp peppercorns; 1/4 bunch celery, washed; 2 skinless chicken breast fillets; 2 carrots, sliced into rounds; 150g matzo meal (from large supermarkets and delis); 1/2 tsp dried dill; 3 free-range eggs; 70g chicken fat, melted OR 50ml extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; Finely sliced eschalots and chopped flat-leaf parsley leaves, to serve

Indulge in the comforting flavours of matzo ball soup with this simple and satisfying recipe.

Matzo ball soup is made from a hearty blend of chicken, vegetables, and tender matzo balls, making it a timeless favourite. With a rich homemade stock, this soup promises warmth and flavour in every spoonful. Some liken the flavour of matzo ball soup to chicken noodle soup without noodles.

Note: Making your own stock with chicken bones is super simple and amps up the taste of your matzo balls.

Ingredients

2.5kg chicken bones

3L water

1 head of garlic, halved

4 dried bay leaves

1 tsp peppercorns

1/4 bunch celery, washed

2 skinless chicken breast fillets

2 carrots, sliced into rounds

150g matzo meal (from large supermarkets and delis)

1/2 tsp dried dill

3 free-range eggs

70g chicken fat, melted OR 50ml extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

Finely sliced eschalots and chopped flat-leaf parsley leaves, to serve

Method

Rinse chicken bones until water runs clear, then put in a large saucepan with water, garlic, bay leaves and peppercorns. Slice leaves and bases off celery, add to pan. Bring to a simmer on medium heat, then reduce heat to low and cook for 2 hours, topping up water as required.

Add chicken to pan and cook for 12-15 minutes until just firm; set aside. Pour stock through a strainer lined with cheesecloth or a clean cloth into a large, clean saucepan. Bring to a simmer on low heat. Slice remaining celery, shred chicken and add to pan with carrots.

Meanwhile, put matzo, dill, eggs and fat in a bowl, mix together, and add enough water to form a stiff dough. Season. Form into 12 small balls, then poach in simmering, salted water for 20 minutes until tender.

Serve matzo balls and soup topped with eschalots and parsley.

You might also like:

Creamy tomato soup

French onion soup

Classic chicken soup

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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