Chicken matzo ball soup
- Jamie Cullum
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Serves 6 - 8
More effort
Prep: 30 mins
Cook: 4 hrs
plus overnight chilling
A star rating of 1.5 out of 5.2 ratingsRate
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This warming chicken broth is a traditional Jewish recipe that reminds Jamie Cullum of home. Try it with challah bread for a filling family meal
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Challah French toast
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Ingredients
Nutrition
Units:
MetricUS
-
1 chicken
with extra giblets (use kosher chicken, if you like)
-
3 chicken stock cubes
(use kosher stock, if you like)
-
1 bay leaf
-
10 peppercorns
-
4 carrots
sliced
-
2 onions
peeled, root intact
-
2 celery sticks
sliced
-
1 swede
peeled and cut into chunks
-
½ small pack parsley
roughly chopped
-
challah bread
to serve (optional)
For the matzo balls
-
1 ½ tbsp fat
from the chicken soup
-
1 egg
beaten
-
100g matzo meal
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Nutrition: per serving(8)
- kcal375
- fat20g
- saturates5g
- carbs18g
- sugars7g
- fibre4g
- protein28g
- salt1.4g
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Method
-
step 1
Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
-
step 2
Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
-
step 3
Leave the soup to cool a little, then transfer to the fridge overnight.
-
step 4
Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
-
step 5
Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
-
step 6
Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.
Recipe from Good Food magazine, July 2016
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A star rating of 1.5 out of 5.2 ratings
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