Arline's Matzo Ball Soup
No two matzo-ball soups are alike. The color and the clarity of broths vary, as do their flavor. A soup may contain chunks of chicken and sliced vegetables, or it may be absolutely clear.
- 3 chicken-breast halves, bone in and skin on
- 4 chicken drumsticks
- 3 chicken thighs
- 10 1/4 cups water
- 4 stalks celery, halved crosswise
- 3 large onions, halved
- 4 carrots
- 1 bunch fresh dill
- 4 large eggs, lightly beaten
- 1/4 cup canola oil
- 1 cup matzo meal
- 1 teaspoon chopped fresh curly parsley
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Make the broth: Place chicken breasts, drumsticks, and thighs in a large stockpot, and cover with 10 cups water. Add celery, onions, and carrots. Bring to a boil; lower heat to a simmer, and cook for 2 hours. When foam rises to the surface of the broth, skim off with a ladle. Tie dill bunch together with kitchen twine, and add it in the last 15 minutes.
Remove chicken, and reserve for another use. Pour the broth through a strainer into a large container, and chill overnight. The next day, skim the congealed fat off the top of the soup. Return soup to a medium stockpot, and reheat over medium-low heat. Adjust seasoning to taste.
Make the matzo balls: In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Turn off the mixer, and beat in canola oil, remaining 1/4 cup water, matzo meal, parsley, and salt and pepper by hand. Cover mixture with plastic wrap, and chill until it sets, about 1 hour.
Fill a large stockpot with water, and bring it to a boil; lower heat to a simmer. Dampen your hands, and shape matzo mixture into balls the size of golf balls. Drop the balls into the water, cover, and cook for 30 minutes, making sure not to peek. The matzo balls will expand during cooking. Using a slotted spoon, transfer matzo balls to a bowl. Ladle hot broth into soup bowls, and place 1 or 2 balls in each bowl.
SourceMartha Stewart Living Television, April 1999