The story of this preparation

When I was younger, I lived with a Jewish family. Matzo ball soup is always a way of remembering the care they put into meals and the care they extended to me.

What this moment held

What stood out

The buttermilk roast chicken was very flavorful in this soup.

Learned or inherited from

The Silverbergs

Inspired by

Mrs. Jean Silverberg

Moment

Holiday or season

Why this version matters

Emotionally significant

Recipe snapshot

Servings: 4
Prep time: 25 minutes
Cook time: 2 hours 40 minutes

Ingredients

Bones and skin from 1 leftover roast chicken
Shredded cooked chicken (picked from the roast chicken before boiling)
1 onion, coarsely chopped
2 carrots, sliced
2 celery stalks, sliced
A handful of fresh parsley, divided
Salt and pepper, to taste
Water to cover (about 8–10 cups)
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1/2 cup matzo meal (such as Manischewitz)
2 tablespoons broth
1 teaspoon salt (optional)
Pepper (optional)

Directions

Make the Broth

Add the chicken bones and skin, onion, half the parsley, carrots, and celery to a large pot. If you prefer your carrots and celery less soft, you can wait and add them later. Season with salt and pepper and cover with water.
Simmer the Broth

Bring to a boil and then reduce to a simmer. Cover and let it cook for about 2 hours, stirring occasionally and rotating the chicken if still whole.
Prepare the Matzo Balls

While the broth simmers, mix the eggs, oil, matzo meal, salt and pepper if using, and broth in a bowl. Stir until uniform. Cover and refrigerate for 20 minutes.
Remove the Chicken and Adjust

Use tongs or a slotted spoon to remove the bones and skin. Taste the broth and adjust the seasoning if needed. If you held back the vegetables earlier, add them now.
Cook the Matzo Balls

Wet your hands and form the chilled mixture into 1-inch balls. Drop them gently into the soup. Cover, reduce to a simmer, and cook for 30–40 minutes, until puffed and tender. Don't rush them because hard matzo balls are disappointing.
Finish the Soup

Stir in the shredded chicken and remaining chopped parsley. Simmer until everything is warmed through.
Serve

Ladle into bowls and serve warm. Add more parsley to finish if you'd like.

Recipe notes

Chill the matzo ball mixture before shaping and simmer gently until the matzo balls are puffed and tender.

What changed

Changes from last time

The buttermilk roast chicken was a great change. The care that goes into the initial roast chicken makes a big difference.

Remember next time

Let the matzo balls cook long enough to become tender all the way through. They need a good half hour. Don't rush them and eat hard balls!

Matzo Ball Soup with Leftover Roast Chicken

The story of this preparation

What this moment held