Chicken Soup

Matzo Ball Chicken Soup

Nov 03, 2023Micah Wexler

This recipe is best made in a pressure cooker like an Instapot. If you don’t have a pressure cooker don’t worry! Just allow the soup to simmer in a regular pot for 3.5 to 4 hours.

 

Ingredients:

For the matzo balls:

  • 1 cup matzo meal 
  • 4 eggs, beaten
  • ¼ cup schmaltz (rendered chicken fat) melted, or vegetable oil
  • ¼ cup seltzer
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped dill

 

For the soup:

  • 1 Pasture Project Eureka Lemon and Herb Spatchcock Chicken
  • 10-12 cups water (or enough to cover the chicken)
  • 2 carrots, peeled and cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 onion, cut into large chunks
  • 1 turnip, peeled and cut into large chunks
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

 

Instructions:

  1. Prepare the Chicken Soup:
    • In a pressure cooker, combine the Pasture Project Eureka Lemon and Herb Spatchcock Chicken with 10-12 cups of water, or enough to cover the chicken.
    • Add the chopped carrots, celery, onion, turnips, bay leaf, fresh thyme, fresh dill, salt, and black pepper.
  2. Close the pressure cooker
    • Bring the pot to full pressure for 15 minutes.
    • After that, let the pressure fall naturally, do not vent or open the valve until the pressure is all the way down. Then open the pressure cooker.
  3. Remove the Chicken:
    • Carefully remove the cooked chicken from the pot.
  4. Shred the Chicken:
    • Shred the cooked chicken into bite-sized pieces using a fork and knife.
  5. Season and Serve:
    • Remove the bay leaf from the pot.
    • Add half to 3/4s of the shredded chicken back to the soup. Save the rest for another meal such as tacos or chicken salad.
    • Adjust the seasoning with salt and black pepper, if needed.
    • Serve the chicken soup hot, garnished with the fresh dill.

 

For the matzo balls:

  • Combine all the ingredients in a bowl and stir until they are all thoroughly mixed. Cover with plastic wrap and set aside at room temperature for 30 minutes, or refrigerate for up to 24 hours.
  • With damp hands, form the matzo mixture into 8 golf ball-sized balls (they will double in size).
  • Bring 10 cups of water to a boil, season with salt and reduce to a simmer so it is not bubbling. Carefully drop in the matzo balls, cover and allow to simmer for 45 minutes.
  • Remove the matzo balls with a slotted spoon and transfer into the soup.

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