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Slow-Cooked Matzo Ball Soup

Building great flavor takes time, but the complex spoonfuls of comfort this recipe yields will prove it is time well spent. One of the ways we amp up this soup’s flavor is by roasting chicken wings to render the fat, also known as schmaltz, which we add to the matzo balls to give them an extra boost of chicken-y flavor. We recommend you roast full wings--thanks to their tips, they create more precious schmaltz--but party wings will also work. If you use party wings and don’t get a full 3 tablespoons of schmaltz, simply add canola oil to what you get until you have 3 tablespoons. The optional parsnips produce a sweeter broth, so adjust the amount or remove them completely to customize your soup to your liking.

Prep Time — 20 min
Cook Time — 3 hours 50 min
Servings — 4
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Ingredients

2 pounds chicken wings

1 teaspoon salt

½ onion

2 carrots

1 celery ribs

½ cup parsnip

6 parsley sprigs

4 dill sprigs

½ teaspoon whole black peppercorns

1 bay leaf

4 cups chicken broth

2 cups water

2 large eggs

3 tablespoons schmaltz

2 tablespoons seltzer water

½ cup matzo meal

1 teaspoon salt

¼ teaspoon black pepper

1½ teaspoons salt

1 tablespoon chopped dill fronds

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Add the chicken

Place the chicken wings on a June Pan. Sprinkle the wings with salt and toss to coat, then spread in an even layer.

2 pounds chicken wings

1 teaspoon salt

June Pan

measuring spoons

Roast the chicken

Transfer the June Pan to the middle shelf of the June Oven. Roast the wings 45 minutes, until the fat has rendered and the wings are golden brown. If desired, follow on-screen instructions to continue cooking.

June Oven

Add the wings to the dish

With tongs or a slotted spoon, transfer the wings to the bottom of a covered casserole dish or Dutch oven, allowing the fat to remain in the June Pan.

Dutch oven

tongs

Save the schmaltz

Carefully scrape the chicken fat into a small bowl. You should have about 2½-3 tablespoons. If necessary, add canola oil to make 3 tablespoons. Set aside to cool. Do not discard.

canola oil

small bowl

spatula

Deglaze the pan

Pour about 2 tablespoons of the chicken broth on the June Pan. With a wooden spoon, loosen any browned bits from the June Pan, then add the liquid to the casserole or Dutch oven.

chicken broth

wooden spoon

Add the aromatics and liquid

Add the onion, carrots (cut in half if too long for the dish), celery, parsnip (if using), parsley, dill, peppercorns and bay leaf to the casserole or Dutch oven. Gently pour the remaining broth and water over the chicken and vegetables and cover. Set cooking preferences using the button below.

½ onion

2 carrots

1 celery ribs

½ cup parsnip

6 parsley sprigs

4 dill sprigs

½ teaspoon whole black peppercorns

1 bay leaf

4 cups chicken broth

2 cups water

liquid measuring cup

Slow cook the soup

Place the casserole or Dutch oven on the bottom shelf of the June Oven. Slow cook the soup on High for 2 hours and 30 minutes or Low for 5 hours, until it is aromatic and flavorful. June will notify you when the soup is ready. If desired, follow on-screen instructions to continue cooking.

Start the matzo balls

In a medium bowl, whisk the eggs with the schmaltz to combine.

2 large eggs

3 tablespoons schmaltz

medium bowl

whisk

Add remaining ingredients and chill

Add the seltzer water, matzo meal, salt and pepper. Mix well and refrigerate 30 minutes to let the matzo meal absorb the liquid.

2 tablespoons seltzer water

½ cup matzo meal

1 teaspoon salt

¼ teaspoon black pepper

spatula

Form the matzo balls

Using an ice cream scoop or wet hands, very gently scoop tablespoonfuls of the matzo mixture into 1” balls, transferring them to a June Pan or plate. You will have 12-13 balls. Do not overwork or compress the mixture, or the matzo balls will be dense. Refrigerate the balls until ready to cook.

ice cream scoop

Strain the soup

Remove the soup from the June Oven and carefully uncover. With tongs, remove the 2 carrots from the soup and place them on a chopping board. Place a fine-mesh strainer over a large bowl and, working in batches and using tongs or a slotted spoon, transfer the solids from the soup to the strainer. Using a ladle or spoon, press on the solids until the liquid is drained. Continue this process until the solids are fully strained, then carefully pour the remaining liquid through the strainer into the large bowl. Discard the solids.

strainer

large bowl

chopping board

Add the soup back to the dish

If necessary, wipe the casserole or Dutch oven clean with paper towels, then pour the strained soup into it. You should have about 4½ cups of soup. Add enough hot water to make 5 cups of liquid total.

hot water

Slice the carrots and add to the soup

Slice the carrots into ½” pieces. Add the carrots and salt to the soup and stir.

knife

1½ teaspoons salt

Add the matzo balls

Add the matzo balls to the soup and cover.

Cook the matzo balls

Return to casserole or Dutch oven to the bottom shelf of the June Oven and slow cook on High for 35 minutes, until the matzo balls are cooked through. If desired, follow on-screen instructions to continue cooking.

Serve

Remove the soup from the June Oven and carefully uncover. If desired, season with additional salt to taste. Serve hot, garnishing with dill just before serving.

1 tablespoon chopped dill fronds

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