About the Recipe
Gather with loved ones, friends, and family around the table to celebrate a joyous holiday like Passover. As you prepare this delectable Best Ever Matzo Ball Soup, the aroma fills the air, evoking nostalgia and warmth. This gluten-free version captures the comforting, savory flavors of your childhood, delivering a delightful experience that honors your heritage. The light and fluffy matzo balls contrast beautifully with the rich, flavorful broth.
Customize the matzo balls to your preference. Whether you like them to sink gently into the broth or swim gracefully on the surface, this versatile recipe accommodates your desired consistency. Adjust the liquid and resting time of the dough to achieve the perfect texture. This flexibility allows for a personalized touch, making the dish even more special.
As you ladle the warm soup into bowls, the vibrant colors of the fresh vegetables and the golden hue of the broth create a feast for the eyes. Each spoonful is a celebration of flavors, enhanced by herbs like dill and parsley, and filled with tender pieces of chicken or vegetables. This Best Ever Matzo Ball Soup nourishes the body and soul, bringing everyone together in a shared moment of joy and gratitude. It embodies the spirit of the holiday, reminding us of the importance of family, tradition, and the simple pleasures of life.
As you gather around the table, stories and laughter fill the room, transforming the matzoh ball soup into a vessel of connection, a symbol of love, and a reminder of the bonds that tie us together during this special time of year. Enjoying this delightful dish is not just about satisfying hunger; it’s about creating lasting memories that will be cherished for years to come, making your Passover celebration truly unforgettable.
Ingredients
Three 5-pound roasting chickens 2 packs chicken breast
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
¼ teaspoon saffron threads (optional-- adds a rich yellow color and depth of flavor to the broth; only use high quality expensive saffron, the other kind has no flavor)
To serve:
4 cups ¼-inch-diced carrots
4 cups ¼-inch-diced celery
¼ cup minced fresh dill
¼ cup minced fresh parsley
Matzo Balls
Preparation
In a 16- to 20-quart stockpot, combine the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings.
Add 7 quarts of water and bring the mixture to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow them to cool slightly.
Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours.
Strain the entire contents of the pot through a colander and refrigerate.
Remove the surface fat, then reheat the stock as follows, or pack it in containers and freeze.
To serve the soup, return the stock to the pot and reheat it. Add the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add it to the stock.
Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken.
Season to taste and serve as is, or ladle each serving over 2 warm Matzo Balls.
Notes
