Classic Matzo Ball Soup


Let's set the record straight: the secret to great matzo ball soup is not the matzo balls (though these are light and fluffy and delicious, flavored with schmaltz, or chicken fat, as is traditional) but the broth. The homemade broth in this rendition is made from roasted chicken wings and is rich but clear, tasting first of chicken and second of sweet aromatic vegetables. Much of the work can be done in advance, but if you want to make and serve the soup on the same day, begin cooking about seven hours ahead. To make this recipe kosher for Passover, see the tip below.

What you will need

1-1/2 lb. chicken wings (about 8)

Kosher salt

1 large yellow onion, peeled and halved

3 large carrots, peeled and halved crosswise

1 bay leaf

1 tsp. black peppercorns

1/2 cup matzo meal (or 2-1/4 matzo crackers, finely ground)

2 large eggs, beaten

1/2 tsp. baking powder (see tip below to make the recipe kosher for Passover)

Kosher salt and freshly ground black pepper

1/2 large yellow onion, cut into medium dice (1 cup)

2 medium carrots, cut into 1/2-inch dice (3/4 cup)

2 medium celery ribs, cut into 1/2-inch dice (3/4 cup)

Kosher salt

2 Tbs. chopped fresh flat-leaf parsley


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