MATZO BALL SOUP easy in vitaclay

MATZO BALL SOUP easy in vitaclay



  • 4 lb. chicken, cut into 8 pieces
  • 1 large yellow onions, unpeeled, quartered
  • 4-6 celery stalks, cut into 1" pieces
  • 2-3 large carrots, peeled, cut into 1ÔÇŁ pieces
  • 1 large parsnip, peeled, cut into 1ÔÇŁ pieces
  • 1 large shallot, quartered
  • 1 head of garlic, halved crosswise
  • 6 sprigs flat-leaf parsley
  • 1 tablespoon black peppercorns

  • 3 large eggs, beaten to blend
  • ┬ż cup matzo meal
  • ┬╝ cup schmaltz (chicken fat), melted
  • 3 tablespoons club soda
  • 1┬╝ teaspoon kosher salt

  1. Add chicken stock ingredients in your VitaClay pot. Fill up water to the top. Set on soup or stew or slow to cook for 2 hours. Or fast for 1.5 hours.
  2. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
  3. About 1 hour of cooking when chicken breasts are cooked through, remove the breasts to the side and continue to cook the stock till the rest of time.
  4. Drain chicken stock. Remove chicken parts. Add chicken stock back in your clay pot and set on stew for 30 minutes. Add carrots; season with salt. Add reserved breast meat.
  5. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
  6. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20ÔÇô25 minutes.
  7. Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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