Fiddler’s Jewish-American Chicken Soup with Matzo Balls
Cooking Time: 3 hours
Preparation Time: 30 minutes
Total Time: 3 hours 30 minutes
Description:
This delightful Chicken Soup with Matzo Balls serves as a comforting and traditional first course for many families celebrating Passover, especially among Ashkenazic (Eastern European Jewish) communities across North America and beyond. The soup is steeped in rich flavors and heartfelt memories, as the Yiddish saying goes: “Hot Soup” makes your troubles go away, providing warmth not only to the body but also to the spirit. After indulging in this savory delight, it’s hard not to imagine yourself dancing joyfully like a character from “Fiddler on the Roof,” with the refrain of “Bitty, Bitty Bum!” echoing in your heart.
Recipe Category: One-Dish Meal
Keywords: Chicken, Poultry, Vegetable, Meat, European, Kosher, Less than 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 1/2 – 4 1/2 lb | Chicken (fresh, young pullet) |
| 6 cups | Cold water |
| 4 cups | Chicken broth (heated) |
| 1 large | Onion, chopped |
| 1 large | Carrot, diced |
| 2 stalks | Celery, diced |
| 1 large | Leek, sliced |
| 1 large | Potato, peeled and diced |
| 1 large | Parsnip, diced |
| 1 large | Turnip, diced |
| 1/4 cup | Fresh parsley, chopped |
| 1/4 cup | Fresh dill, chopped |
| 1 | Egg, beaten |
| 1 cup | Matzo meal |
| 2 – 4 | Extra eggs, hard boiled (optional for serving) |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground black pepper |
| Bijol food coloring (optional) |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 619.7 |
| Total Fat | 39 g |
| Saturated Fat | 10.1 g |
| Cholesterol | 195.3 mg |
| Sodium | 852.4 mg |
| Total Carbohydrates | 21.4 g |
| Dietary Fiber | 2 g |
| Sugars | 2.6 g |
| Protein | 43.4 g |
Instructions
Chicken Soup Preparation:
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Initial Preparation: Begin by de-boning the chicken breasts, slicing them into thin strips, and placing them in the refrigerator to keep them fresh while you prepare the broth.
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Boiling the Chicken: In a large, non-reactive pot, fill it with cold water and bring it to a boil. Once boiling, add the cut chicken pieces along with any giblets you may have.
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Cleansing the Chicken: As the water approaches boiling again, remove the chicken from the pot and discard the water. This step is crucial to ensure a clear and flavorful broth.
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Creating the Broth: In a clean non-reactive pot, add 6 cups of fresh cold water back into the pot along with the previously prepared chicken pieces. Bring this mixture to a gentle boil, then reduce the heat to a very low setting, allowing it to simmer for 2-3 hours. This slow cooking method will develop a rich flavor in your broth.
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Skimming the Surface: Throughout the simmering process, occasionally skim off any foam or impurities that may form on the surface of the broth. This helps to keep your soup clear and clean.
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Finalizing the Broth: Once the chicken has simmered for the designated time, carefully remove the chicken and bones from the pot. Strain the broth through a fine-mesh sieve or strainer to eliminate any remaining particles, returning the clear broth to a clean pot.
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Adding Vegetables and Chicken: Incorporate the heated chicken broth, diced onion, carrot, celery, leek, potato, parsnip, turnip, freshly chopped parsley, dill, and the previously refrigerated chicken breast pieces into the pot. Season generously with salt and black pepper to taste, and if desired, add a touch of Bijol food coloring for an appealing hue.
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Simmering with Flavors: Allow the mixture to simmer over low to medium heat for approximately 15 minutes, enabling the flavors to meld beautifully.
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Incorporating Matzo Balls: Add the prepared Matzo Balls (instructions below) into the soup and let them simmer together for an additional 15 minutes.
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Serving Suggestions: Serve the soup in individual bowls, providing optional garnishes such as farfel, soup nuts, shredded hard-boiled eggs, or cooked egg noodles for added texture and flavor.
Note: It’s best to avoid using frozen chicken; opt for a fresh, young pullet whenever possible. Local markets may offer freshly killed kosher chickens, or if you have the privilege, using your own free-range chicken would yield the best results.
Matzo Balls Preparation (Based on Streit’s Manhattan Recipe):
Step 1: Mixing the Ingredients:
- In a mixing bowl, beat the eggs until frothy.
- Gradually add water (or seltzer), vegetable oil, salt, and pepper, mixing well to combine.
- Incorporate the matzo meal into the mixture, stirring thoroughly until fully combined.
- Cover the mixture and refrigerate for about 30 minutes to 1 hour. This chilling process helps the matzo balls hold their shape during cooking.
Step 2: Forming the Matzo Balls:
- While the matzo ball mixture is chilling, fill a large pot with water and bring it to a vigorous boil.
- Moisten your palms with cold water to prevent sticking, then scoop a portion of the mixture and loosely form it into balls, approximately 1 inch in diameter. This step is crucial; avoid compressing the balls too tightly as they should be light and fluffy when cooked.
- Gently drop the formed matzo balls into the boiling water.
Step 3: Simmering the Matzo Balls:
- Once all the matzo balls are in the pot, reduce the heat to low, cover, and allow them to simmer for about 30 minutes, or until they are fully cooked through and tender.
- Carefully remove the matzo balls with a slotted spoon and transfer them to a large bowl, ready to be added to your chicken soup.
Comments and Tips:
This classic Jewish Chicken Soup recipe harks back to cherished family traditions, with many recalling the unique textures and flavors imparted by chicken feet and undeveloped eggs that were once common in the broth. The nostalgic memory of using chicken skin for stuffing and chicken fat to create rich schmaltz adds depth to the experience.
Preferences for matzo balls vary greatly—some enjoy theirs soft and fluffy, while others prefer a denser consistency. Feel free to experiment with the size of the matzo balls as well, whether you opt for petite bites or more substantial morsels.
If matzo balls aren’t to your liking, consider substituting with cooked egg noodles for a delicious twist on this timeless dish.
This lovingly crafted recipe for Fiddler’s Jewish-American Chicken Soup with Matzo Balls is not just a meal; it’s a warm embrace from the past, filled with tradition and flavor, perfect for bringing family and friends together around the table.
