Creamy Chicken Soup with Herb Matzo Balls

The Jewish holidays are right around the corner which always makes me crave matzo ball soup. And, the temperature cool off just makes me think soup in general. So, clearly, it's time to make matzo ball soup. But with a twist.

My mother always made her chicken soup from scratch and, while it was hot and comforting, I really just considered it a delivery vehicle for the matzo balls. But I want a soup to love even when I've devoured the last of the matzo dumplings. That's really all they are, by the way, if you've never had them - dumplings made with matzo flour instead of regular flour. But so good!

This soup does bypass cooking the actual chicken or bones in favor of prepared chicken stock. But I added in some great aromatics and blitzed them all with an immersion blender for a creamy consistency. As for the matzo balls, I've got a lot to say about those bland, over puffed giant orbs you get in delis and none of it is flattering. The key to the perfect consistency is extra water, extra time and a bit of baking powder. I could eat this soup until spring. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

Creamy Chicken Soup with Herb Matzo Balls

prep time: 25 Mcook time: 1 hourtotal time: 1 H & 25 M

Recipe for easy, creamy chicken soup with herb matzo balls.

ingredients:

• For the Soup:
• 2 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 32 oz. Low sodium chicken stock
• 1 Onion, peeled and quartered
• 4 Cloves garlic, peeled
• 2 Carrots, peeled and quartered
• 1 Stalk celery, quartered
• 1 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• Large handful fresh dill
• 1 Cup milk
• 
  
• For the Herb Matzo Balls
• 2 Eggs
• 2 Tablespoons unsalted butter, melted
• 1/2 Cup matzo meal
• 1/2 Teaspoon salt
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon ground black pepper
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh dill
• 1/4 Cup water

instructions:

How to cook Creamy Chicken Soup with Herb Matzo Balls

1. To make the soup, melt the butter in a large soup pot or Dutch oven. On medium low heat, whisk in the flour until thoroughly incorporated and then whisk in the chicken stock.
2. Add the onion, garlic, carrots, celery, salt, pepper and fresh dill.
3. Bring to a boil, cover, reduce the heat to low and simmer for 30 minutes. Discard the dill and, using a regular blender or immersion blender, puree the soup until cream and stir in the milk.
4. Make the matzo balls by mixing together the eggs, melted butter, matzo meal, salt, baking powder, black pepper, fresh parsley, fresh dill and water in a small bowl. Refrigerate for 30 minutes.
5. Bring a large pot of water to a boil and scoop 1 oz. balls into the water. Cover, reduce the heat to low and simmer for 30 minutes. Drain and add to the soup.

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