Lunch / Dinner
Pot-Roasted Chicken Soup with Matzo Dumplings
Matzo ball soup is traditional at the Passover table, but there’s no reason why you can’t enjoy it any time you’re craving comfort in a bowl. Hearty and filling, yet light and ethereal, you’ll want to get another batch of this soup and the dumplings going before the first pot is even gone.
This soup starts by pot-roasting a chicken. The drippings produced in the process are comprised of two things: the fats (chicken fat, or schmaltz, and butter), and the chicken base. The fats are then used in the dumplings and to sweat mirepoix for the soup. Both the fats and the reduced chicken base build loads of savory chicken flavor into the soup.
To make the matzo balls (or dumplings), start with matzo meal, a thin, cracker-like unleavened bread that’s been ground. The fats, plus shredded onion and fresh dill give the dumplings unparalleled flavor, while club soda and baking powder keep them light and fluffy. Simmering the matzo dumplings right in the soup ups the ante even more as they absorb the intensely flavored broth in the process. With just one spoonful of soup and dumplings your soul will be satisfied and your body warmed through.
FOR THE DUMPLINGS, SCRAPE:
FOR THE SOUP, SWEAT:
For the dumplings, scrape schmaltz-butter from surface of chicken base; reserve separately.
Whisk together eggs, club soda, shredded onion, and 2 Tbsp. schmaltz-butter.
Combine matzo meal, dill, 1 tsp. salt, and baking powder, then add egg mixture and stir just to combine; cover and chill 30 minutes.
Scoop matzo dough into 12 dumplings using a #40 scoop (1½–2 Tbsp.), being careful not to compress. Place dumplings on a greased baking sheet, cover, and chill until ready to cook.
For the soup, sweat diced onions, carrots, and celery in 2 Tbsp. schmaltz-butter in a Dutch oven over medium-low heat, covered, until vegetables soften, stirring occasionally, 10 minutes.
Stir in reserved chicken base and broth. Increase heat to high and bring soup to a boil, then reduce heat to medium-low, bring to a simmer, and season with salt and pepper.
Add dumplings, cover, and simmer soup until dumplings are cooked through, about 25 minutes. Transfer dumplings to a plate. Add chicken to soup to heat through, then stir in parsley.
Return dumplings to soup before serving.
Scrape the schmaltz-butter from the chicken base once they have separated and the fats are solid.
To prevent the dumplings from being dense, scoop the matzo dough without compressing it.
Sweat the mirepoix in the schmaltz-butter. It adds tons of additional chicken flavor to the soup.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 173mg 57%
Sodium 791mg 32%
Carbs 33g 11%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.