Tradition, tradition! Jewish holidays are all about tradition...and what could be more traditional than a hearty bowl of matzah-ball soup? I’ve updated this classic, offering a new twist on this oldie but goodie—with caramelized onions adding a surprisingly tangy element.
Matzo Ball Soup
Recipe By Elizabeth Kurtz
- Cooking and Prep: 2.5 h
- Serves: 6
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Contains:
Ingredients (19)
Matzo Balls
Chicken Soup
Start Cooking
Prepare the Caramelized Onions
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Heat oil in a large sauté pan over medium heat.
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Add onions and one teaspoon salt, and cook for four minutes.
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Reduce heat to low, and cook until amber colored, 20-30 minutes. Drain on paper towel-lined plate.
Prepare the Matzo Balls
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Whisk eggs and margarine in a large bowl.
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Whisk in club soda and matzah meal, half a cup caramelized onions, one teaspoon salt, and pepper. As mixture thickens, switch to a wooden spoon.
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Set aside in the refrigerator for one hour.
Prepare the Soup
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Cut chicken into eight pieces. Add to a large stock pot along with (raw) onion, celery, carrots, turnip, garlic, parsley, bay leaf, thyme, peppercorns and salt. Add enough water to cover all ingredients and bring to a simmer over high heat. Reduce heat to medium-low and simmer for one and a half hours.
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Bring a large pot of lightly salted water to a boil. Add two to three ladlefuls of soup to add flavor to the matzah balls. Moisten your hands, then shape matzah-ball dough into balls, rolling them between your palms. Add to boiling water and cover. Simmer until cooked, about 30-40 minutes. Use a slotted spoon to transfer matzah balls to a paper towel-lined plate to drain.
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Transfer chicken to a cutting board and shred. Pour soup through a sieve, then return broth with desired vegetables back into the pot. Add matzah balls.
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Garnish with caramelized onions. Optional garnish of fresh spiralized vegetables of choice and freshly cracked black pepper.
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