Matzo Ball Soup
Smoked Chicken, Celery, Carrots, Parsley
Chef Geoff Ellis of Mum Foods Smokehouse and Delicatessen | Austin, TX
Adapted by StarChefs | september 2023
INGREDIENTS
Smoked Chicken Stock:
Yield: 8 quarts
2 whole chickens, spatchcocked
2 quarts chopped carrot
2 quarts chopped celery
2 quarts chopped onion
2 heads garlic, halved
2 bunches parsley
Matzo Balls:
Yield: 24 matzo balls
24 eggs, beaten
1½ cups soda water
1½ cups canola oil
6 cups matzo meal
3 teaspoons baking powder
6 teaspoons kosher salt
Ground black pepper
To Assemble and Serve:
3 quarts diced celery
3 quarts diced carrot
Kosher salt
Fish sauce
Lemon juice
METHOD
For the Smoked Chicken Stock:
Prepare and heat a smoker to 250°F. Smoke the chickens over indirect heat 2½ hours, or until the internal temperature of the chicken reaches 175°F. Let chickens rest 1 hour. Once cooled, separate meat from bones, reserving meat, skin, and bones separately. In a large stock pot over medium-high heat, add reserved bones and skin. Cover with 6 quarts cold water. Bring mixture to a simmer, skimming any scum that rises to the surface. Reduce heat and add in vegetables and aromatics. Simmer 3 hours, uncovered. Strain stock and transfer to an airtight container. Refrigerate.
For the Matzo Balls:
In a large bowl, whisk to combine eggs, soda water, and oil. Set aside. In a separate bowl, combine matzo meal, baking powder, and salt. Season mixture with pepper. While whisking, incorporate dry ingredients into the wet ingredients. Let rest 30 minutes at room temperature, then form into 1-inch balls. Transfer to a sheet tray, cover, and refrigerate.
To Assemble and Serve:
In a large pot over medium heat, bring Smoked Chicken Stock to a simmer. Add in celery and carrots. Cook until vegetables are tender. Taste and adjust seasoning with salt, fish sauce, and lemon juice. Transfer mixture to a bain-marie. In a separate pot over high heat, bring 9 quarts water to a boil. Once boiling, add Matzo Balls. Reduce to a simmer and cook 45 minutes, or until Matzo Balls are cooked through. To serve, place 2 Matzo Balls in a serving bowl and cover with soup.
