She Strengthens

The Secret to Authentic Matzo Ball Soup

At the heart of every great matzo ball soup lies a rich, flavorful broth. But what’s the key to achieving that perfect balance of taste and texture? According to our experts at Wise Sons Jewish Deli in San Francisco, it’s all about simplicity and attention to detail.

The Power of Roasting

We’ve experimented with countless chicken broth recipes, from double broths to umami-rich kombu infusions. But the truth is, sometimes less is more. By focusing on the art of roasting, we’ve discovered that a deeper, darker flavor emerges – one that’s reminiscent of traditional matzo ball soup. It’s all about coaxing out the natural sweetness of the onions, carrots, and celery, and allowing the chicken to take center stage.

A Recipe for Success

So, what does it take to create this beloved dish? Here’s a breakdown of our tried-and-true recipe:

Ingredients

• 5 pounds inexpensive chicken parts (carcasses, backs, necks, and/or wings)
• 1 tablespoon kosher salt
• 2 medium yellow onions, unpeeled and halved
• 2 medium carrots, unpeeled and split lengthwise
• 2 medium celery stalks, halved
• Vegetable oil, for drizzling
• 3 medium garlic cloves, unpeeled
• 2 bay leaves
• 3 flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 6 whole black peppercorns
• Cold water to cover

The Cooking Process

To begin, preheat your oven to 425°F and arrange two racks – one in the upper third and another in the lower third. Next, roast the chicken and vegetables in separate pans until they’re nicely browned, then transfer them to a tall stockpot. Add the garlic, herbs, and peppercorns, and cover with water. Bring the mixture to a slow boil, then reduce the heat and let it simmer gently for 6-8 hours.

The Finishing Touches

Once the stock has cooled, refrigerate it overnight to allow the flavors to meld together. The next day, remove the congealed schmaltz (chicken fat) from the surface and discard the solids. Your broth is now ready to be served with freshly poached matzo balls and a sprinkle of fresh dill.

Tips and Variations

• For an added layer of flavor, use the reserved schmaltz for sautéing or roasting.
• To reheat previously cooked matzo balls, simply warm them gently in the broth before serving.
• Experiment with different herbs and spices to create your own unique twist on this classic dish.

By following these simple steps and paying attention to the finer details, you’ll be well on your way to creating a matzo ball soup that’s both authentic and delicious. So go ahead, give it a try, and taste the difference for yourself!