Its April 11th and there was hail in London today. I mean, between lockdown ending and summer being imminent, I almost cried when I saw the tiny little white ice-balls dance on the rooftops outside my window (but mainly because I did the whole winter/summer closet swap and now what am I supposed to do?). Pretty sure we’ve all shed enough tears this past year, so instead I decided to see it as an opportunity to make some Matzo Ball soup, This recipe isn’t mine, but it belongs to the fabulous Alison Roman and it was truly what I needed this Sunday afternoon.
*This recipe does not include steps to make matzo balls*
Total Time to Make
Prep Time: 30 minutes
Cooking Time: 1.5-2 hours
Total Time: 2-2.5 hours
Servings: 6
Equipment Needed
Large Pot
Sharp Knife
Ingredient <see photo below>
2 onions
2 large carrots
2 garlic bulbs
2 celery stalks
4-4.5lb chicken (organic preferred)
Let’s start cooking!
Step 1: No need to peel any of the vegetables, it all goes in!
- Slice the onions in quarters
- Chop carrots into 0.5cm rounds
- Chop two celery stalks into same size as carrots
- Slice the garlic bulbs in half
- Using a very sharp knife, cut chicken into 8-10 pieces
Step 2: Add all ingredients into a large pot, add kosher salt and 12 cups of water. If you can’t add 12 cups at one time, add the remaining water once the stock has reduced during cooking.
Step 3: Bring to a boil and then reduce to a low simmer for 1.5 to 2 hours - remember, you want to go low and slow to keep the stock as clear as possible.
Step 4: Remove the meat once cooking done to a separate plate and let cool.
Step 5: Strain the stock into a separate bowl, discarding the onion, garlic, celery and carrots.
Step 6: You now have chicken stock to use or freeze for a later date when needed. Alternatively, to make chicken soup you can chop two peeled carrots and two celery stalks into the strained stock, bring to a boil for a few minutes to soften, add your chicken meat (discard any bones and fat) and voila! Chicken soup for your soul.
Enjoy xx
Viktoria