Matzah Ball Soup and a Chicken Stock Recipe

A matzah ball soup recipe is another favorite during the Passover Jewish Holiday. These dumplings are usually poached in chicken stock or broth and are considered a Jewish comfort food.

Making a great tasting chicken stock recipe to go along with your matzah balls will make a huge difference in the depth of flavor of your soup. Plus, you can use the fat from your stock to make your matzah balls.

This Jewish dumpling soup is traditionally made from matzah meal (of course), eggs, and chicken fat.

How to Make Matzah Balls

Traditionally, chicken fat or schmaltz is used instead of vegetable oil. That is what I would use to make my matzah balls.

This will add a depth of flavor to your dumplings and is probably much healthier than using vegetable oil. Of course, that would be the fat from an organic chicken which is free of hormones and antibiotics.

How to Poach Your Matzah Balls

Some people like a more dense matzah ball and some people prefer a lighter more airy matzah ball.

The choice is really up to you and your taste buds!

Chicken Stock Recipe

To make a chicken stock recipe with more chicken fat, just throw in some chicken skin along with the bones. When the fat rises and solidifies, just skim it off and you will have chicken fat to make traditional matzah balls.

Cooking this stock down does sound delicious, but I would probably just stop before this last step and freeze any extra stock in a freezer safe jar.

Although, if your short on freezer space and have too much stock leftover - this is something to think about to help flavor dishes you make in the future.


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