Matzo Ball Soup With Dill and Roasted Chicken
Matzo ball soup with dill and roasted chicken features a rich-but-not-heavy fortified broth, tender matzo balls with a little bite, and shredded roasted chicken for a satisfying Passover-friendly bowl.
Equipment
- Rimmed baking sheet
- Large pot
- Medium Bowl
- Fine-mesh strainer
- Slotted spoon
Ingredients
For the roasted chicken and broth
- 900 g bone-in, skin-on chicken legs or thighs about 4 pieces
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper
- 2 medium carrots peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 1 medium yellow onion quartered
- 2 garlic cloves smashed
- 1 bay leaf
- 8 cups low-sodium chicken stock or broth 1.9 L
- 2-3 sprigs fresh dill
For the matzo balls
- 3 large eggs
- 45 g schmaltz (rendered chicken fat) or neutral oil
- 3/4 cup matzo meal 75 g
- 1/4 cup seltzer or sparkling water 60 ml
- 1 tbsp fresh dill finely chopped
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
To finish the soup
- 2 medium carrots peeled and sliced into coins
- 2 celery stalks thinly sliced
- fresh dill fronds for garnish
- additional salt and pepper to taste
Instructions
- Roast the chicken and vegetables: Preheat the oven to 425°F / 220°C. Pat the chicken dry, rub with olive oil, 1 teaspoon of the salt, and pepper. Arrange chicken, chunked carrots, chunked celery, onion, and garlic on a rimmed baking sheet in a single layer. Roast 35–45 minutes, turning chicken once, until deeply golden and vegetables are well browned.
- Start the fortified broth: Transfer roasted chicken and vegetables to a large pot. Pour in stock, scraping up browned bits from the sheet pan with a splash of stock or water and adding them in. Add bay leaf and dill sprigs. Bring just to a boil, then reduce to a gentle simmer.
- Simmer low and slow: Simmer uncovered 45–60 minutes, skimming any gray foam and keeping the heat gentle (occasional small bubbles, not a rolling boil).
- Mix the matzo ball batter: Whisk eggs in a medium bowl until smooth. Whisk in schmaltz (or oil), chopped dill, salt, and pepper. Sprinkle in matzo meal and whisk gently until just combined. Stir in seltzer. Cover and refrigerate at least 30 minutes and up to 3 hours.
- Strain and reserve the chicken: Turn off heat. Lift out chicken to cool slightly. Strain broth through a fine-mesh strainer into another pot or heatproof bowl; discard cooked vegetables, bay leaf, and dill stems. Taste and season with remaining 1/2 teaspoon salt, or more as needed.
- Shred the roasted chicken: When cool enough to handle, discard skin, pull meat from bones, and shred or chop into bite-size pieces. Reserve 2–3 cups meat for the soup.
- Shape the matzo balls: Bring a large pot of well-salted water to a simmer (not a rolling boil). With wet hands, roll chilled batter into 1 to 1 1/4-inch (2.5–3 cm) balls without compressing too firmly.
- Cook the matzo balls: Slip balls into simmering water. When they float, cover and reduce heat so water barely simmers. Cook 30–35 minutes until puffed and cooked through.
- Prepare the vegetables for serving: Bring strained broth to a simmer. Add sliced carrots and celery and cook 8–10 minutes until just tender. Stir in shredded roasted chicken and warm 3–5 minutes.
- Assemble and serve: Transfer matzo balls to the hot broth (or place 2–3 in each bowl and ladle broth over). Garnish with fresh dill fronds and serve immediately.
Nutrition
Calories: 520kcalCarbohydrates: 22gProtein: 38gFat: 30gSaturated Fat: 8gCholesterol: 260mgSodium: 980mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 9000IUVitamin C: 8mgCalcium: 90mgIron: 3.2mg
Tried this recipe?Let us know how it was!
