Matzo Ball Soup Recipe

Place the split young chicken pieces in a large stockpot. Add 10 cups cold water so chicken is covered by about 1–2 inches.

Add the halved unpeeled yellow onion, halved carrot, halved celery, smashed garlic, parsley stems, thyme sprigs, bay leaf, and peppercorns to the pot.

Bring to a gentle boil over medium-high heat. Skim any foam that rises to the surface with a fine mesh skimmer for the first 10–15 minutes to keep the broth clear.

Reduce heat to low and simmer gently, partially covered, for 1 hour 15 minutes to 1 hour 30 minutes until chicken is cooked through and broth is flavorful.

Remove the chicken and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, discarding solids. Taste and season with 1 to 1 1/2 tablespoons kosher salt (adjust later). Keep broth at a gentle simmer while preparing other components.

In a medium bowl whisk together the eggs, melted and cooled schmaltz (or butter), cold club soda, chopped parsley, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Add the matzo meal to the egg mixture, stirring until evenly moistened. Cover the bowl and refrigerate for 20–30 minutes to let the matzo meal hydrate and firm up.

Bring a medium pot of salted water (about 3 quarts) to a gentle boil. Wet your hands and form the chilled matzo mixture into 12 golf-ball–sized balls (about 1 1/4–1 1/2 inches diameter). Keep them fairly light—do not pack tightly.

Reduce the boiling water to a simmer. Carefully drop the matzo balls into the simmering water. Cover the pot and simmer gently for 25–30 minutes until the matzo balls have expanded and are cooked through. (Do not lift the lid frequently.)

Using a slotted spoon, transfer matzo balls to a plate and keep warm. Save the cooking water if you prefer to finish them directly in the soup later (optional).

Strain the reserved chicken broth back into the large pot and bring to a gentle simmer. Remove excess fat from the surface if desired for a clearer soup.

Add the diced half onion and the sliced carrots to the simmering broth. Simmer until carrots are tender-crisp, about 8–10 minutes.

Add the egg noodles and cook according to package directions in the simmering broth (typically 6–8 minutes) until al dente. If you plan to serve matzo balls in soup, reduce noodle cooking time by 1–2 minutes to avoid over-softening.

During the last 2–3 minutes of noodle cooking, add the haricot verts so they stay bright and tender-crisp. Adjust seasoning with salt and pepper to taste.

If you reserved matzo balls in their cooking water, gently transfer them into the simmering soup now to heat through for 2–3 minutes so they absorb some broth flavor. If matzo balls were kept warm separately, ladle hot broth and noodles into bowls and place matzo balls on top.

Shred or pick the cooled chicken meat from the bones into bite-sized pieces, discarding skin and bones. Stir the chicken pieces into the soup to warm through (about 2 minutes).

Taste the soup and brighten with 1 teaspoon lemon juice if desired. Adjust salt and pepper to taste.

Ladle soup with noodles, vegetables, shredded chicken and 2–3 matzo balls per serving into bowls. Garnish with chopped fresh parsley and optional dill.

Serve immediately, passing extra lemon, salt and pepper at the table.