Nothing is more comforting or healing than a piping hot bowl of Matzo Ball Soup. This Asian inspired version has so much flavor! Yum!
For the Stock:
- 1 large roasting chicken (about 3 to 4 pounds)
- 1 large yellow onion, quartered
- 2 tablespoons garlic, minced
- 4 celery stalks, cut into 2-inch pieces
- 4 carrots, peeled and cut into 2-inch pieces
- 1 large parsnip, peeled and cut into 2-inch pieces
- 2 tablespoons fresh ginger, grated
- 1 teaspoon black peppercorns
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 cup button mushrooms, thinly sliced
- Juice from 1 lime
- ¼ cup finely chopped lemongrass
- Kosher salt to taste
- Black pepper to taste
For the Matzo Balls:
- 4 large eggs, beaten
- ¼ cup seltzer or water
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh parsley, minced
- 1 cup matzo meal
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- Make the chicken stock: In a large stock pot filled with water, add the chicken and the rest of the stock ingredients up to the salt and pepper. Bring to a boil, then lower the heat, cover and simmer for 45 minutes. Remove from heat. Strain the broth, reserving the chicken meat (cutting into chunks or shredding) and the vegetables, but discarding any bones and chicken skin.
- Make the matzo balls: In a bowl, combine the eggs with the seltzer and the oil. In another bowl, stir together the matzo meal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir to combine thoroughly. Refrigerate, uncovered, for at least 30 minutes. Using wet hands, form the matzo ball mixture into 1-inch balls and add to a boiling pot of water. Lower to a simmer and cover for about 20 minutes. The matzo balls should be light and fluffy.
- Season the soup with salt and pepper to taste. Using a slotted spoon, transfer matzo balls to individual bowls and ladle the chicken soup over the matzo balls when ready to serve.
You can buy the boxed matzo balls in the Jewish food section of your grocery store. They are just as good as homemade matzo balls. The soup always tastes better after it’s been refrigerated overnight. I suggest you make the soup the night before serving and make the matzo balls the day of serving.
Keywords: matzo ball soup, matzo balls, chicken soup, Asian soup, easy chicken soup