Smoked Matzo Ball Soup
This recipe combines the rich flavors of smoked chicken stock and tender matzo balls, creating a comforting and savory dish perfect for a cozy meal. Shredded chicken, sautéed ramps or spinach, and flavorful matzo balls come together in a hearty soup that is sure to warm you up. Enjoy the deep, aromatic flavors in every spoonful.
— Constant Cookbook
Ingredients
- 2 whole chickens
- 4 yellow onions, unpeeled and quartered
- 4 garlic heads, unpeeled and cut in half crosswise
- 6 carrots, peeled and cut into 1-inch slices
- 3 1/2 gallons water
- 1/2 cup black peppercorns
- 4 Tbs. canola oil or chicken fat
- 4 eggs, beaten
- 1 cup matzo meal
- 1 tsp. salt
- 1/4 to 1/2 tsp. cinnamon
- 1 Tbs. extra-virgin olive oil
- 2 bunches of ramp tops, roughly chopped, or 2 bunches of spinach, trimmed and leaves chopped
- Salt and freshly ground pepper. to taste
Instructions
- To prepare the stock and chickens, place 1 chicken and half of the onions, garlic and carrots in a smoker and smoke on high for about 15 minutes. Transfer the smoked chicken and vegetables to a large stockpot. Add the water and peppercorns and simmer for 4 hours, skimming off the foam every 25 minutes. Strain the stock, reserving the chicken and discarding the vegetables.
- Place the other chicken and the remaining onions, garlic and carrots in a stockpot, pour in the stock and simmer for 2 hours. Strain the stock, reserving the chicken and discarding the vegetables. Shred the meat from both chickens, discarding the skin and bones. Set the shredded chicken aside.
- To prepare the matzo balls, in a bowl, stir together the canola oil, eggs, matzo meal, salt and cinnamon. Cover and refrigerate for 1 hour. Using your hands, shape the matzo mixture into 1-oz. balls. In a stockpot, bring the stock to a boil, add the matzo balls and simmer until they are cooked through, 15 to 20 minutes.
- Meanwhile, in a sauté pan over medium-high heat, warm the olive oil. Add the ramp tops or spinach and sauté, stirring occasionally until wilted. Season with salt.
- To serve, divide the shredded chicken and sautéed ramps or spinach among 8 bowls. Add 2 matzo balls to each bowl and ladle in some stock. Season with salt and pepper and serve immediately. Serves 8.
- Recipe by Chef Michael Solomonov, Zahav, Philadelphia.
Yield
Serves 8.
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