Springtime Chicken Soup With Herbed Matzo Balls For Passover Recipe
Prep Time:
40 minutes
Cook Time:
2 hours, 55 minutes
Servings:
8 Servings
Ingredients
  • 1 (3-4 pound) whole chicken
  • 1 yellow onion, roughly chopped
  • 2 celery ribs, roughly chopped
  • 4 garlic cloves, peeled and chopped
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 4 large eggs
  • ¼ cup vegetable oil or schmaltz
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • ¼ teaspoon ground black pepper
  • 1 cup matzo meal
  • 3 tablespoons seltzer water (or chicken stock)
  • 1 pound rainbow carrots, peeled and chopped
  • 4 celery ribs, chopped
  • 5 ounces cremini mushrooms, sliced
  • ¼ pound asparagus, trimmed and chopped
  • 1 cup snow peas, trimmed and halved
  • Zest of ½ lemon
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh parsley
  • Kosher salt and ground black pepper, to taste
Directions
  1. To prepare the soup, place the chicken into a large pot along with the onion, celery, garlic, bay leaves, salt, and herbs.
  2. Cover with cold water by 1 inch, and bring to a simmer over medium heat.
  3. Partially cover the pot, leaving a small gap for steam to escape, and continue to cook over low heat, occasionally skimming off any scum on the surface, for about 75-90 minutes, or until the chicken is fall-apart tender.
  4. Transfer the whole chicken to a large plate or bowl, and set it aside to cool.
  5. Strain the remaining soup, pressing on the veggies to release all their juices. Discard the cooked vegetables and herbs.
  6. Return the broth to the pot.
  7. To prepare the matzo balls, in a medium bowl, whisk to combine the eggs, oil, salt, garlic powder, parsley, dill, and pepper.
  8. Add the matzo meal and seltzer; stir gently to combine.
  9. Cover and chill for at least 1 hour.
  10. When cool enough to handle, discard the bones and shred the chicken. Refrigerate until ready to use.
  11. In the meantime, add the carrots, celery, and mushrooms to the broth, and bring to a simmer.
  12. Partially cover the pot and cook the soup over low heat, stirring occasionally, until the vegetables have cooked down, but the carrots are still firm in the center.
  13. Use a small scoop or spoon to portion the matzo into mounds about 1 ½ inches in diameter.
  14. Wet your hands and gently roll each mound into a smooth ball.
  15. Place the balls into the soup; cover and cook for about 20 minutes, or until the texture of the matzo balls is light and uniform throughout.
  16. Use a slotted spoon to transfer the matzo balls to a plate to cool.
  17. Add the asparagus and snow peas to the soup, and cook for 3-5 minutes or until the asparagus is tender.
  18. Add the lemon zest, thyme, parsley, the reserved chicken, and additional salt and pepper to taste. Heat through.
  19. Serve the hot soup with the matzo balls.