Matzo Ball Soup Recipe

Name: Matzo Ball Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 4–5 pound chicken, cut into 8 pieces; 1 pound chicken wings, necks, and/or backs; 2 large yellow onions, unpeeled, quartered; 6 celery stalks, cut into 1' pieces; 4 large carrots, peeled, cut into 1' pieces; 1 large parsnip, peeled, cut into 1' pieces; 1 large shallot, quartered; 1 head of garlic, halved crosswise; 6 sprigs flat-leaf parsley; 1 tablespoon black peppercorns

Ingredients

1 4–5 pound chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1" pieces
1 large parsnip, peeled, cut into 1" pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Side Dishes Soups