To save time, and frankly, on calories too, the recipe calls for boneless and skinless chicken cuts. Those do not require the skimming of foam or fat as much as the bone-in skin-on cuts do, and are still full of flavor.
Quick Matzo Ball Soup
Course: SoupsCuisine: Ashkenazi, JewishDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesINGREDIENTS
For the chicken soup:
3 lb. boneless skinless chicken thighs and/or breast
1 carrot, peeled
2 celery stalks
1 yellow onions, peeled
2 parsnip roots, peeled
1 large zucchini, halved
5 parsley stems, leaves on
2 bay leaves
10 Black peppercorns (optional)
Kosher salt to taste
- For the matzo balls
3 large eggs
¼ cup water
⅓ cup vegetable oil
1 cup matzo meal
1 teaspoon kosher salt
¼ teaspoon ground black pepper
DIRECTIONS
- For the soup, put all the ingredients besides for the salt in a large pot and cover with 8-10 cups of water. Bring to boil over high heat, then cover pot, reduce heat to low and cook for an hour. Add salt to taste, cook for another 5 minutes and remove from heat.
- For the matzo balls, mix eggs, water and oil in a medium bowl. Sprinkle all over with matzo meal, salt and pepper and mix to a sticky dough. Use 1 oz. ice cream scoop, or a spoon, to create matzo balls and arrange them in a cooking tray. Put in the fridge for 30-60 minutes.
- In the meantime, put salted water in a wide pot where you’ll be cooking the matzo balls, and bring to boil. Keep on low heat until you’re ready to cook.
- Cook matzo balls in salted water for 20 minutes. Remove from water and keep in a bowl until ready to serve.
- Remove chicken and vegetables from soup (you can keep chicken for a chicken salad), reheat soup before serving with a couple of matzo balls per person.
