TasteToronto | Arthur's Matzo Ball Soup

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Arthur's Matzo Ball Soup

Easy

Arthur's Matzo Ball Soup

from Arthur's

Robin Winship

Robin Winship

Arthur's Matzo Ball Soup

Method

Broth 10 Steps

  • Step 1

    Roast chicken bones at 375 degrees Fahrenheit until dark golden brown.

  • Step 2

    Once browned, deglaze the pan with a little water and scrap all the crusty bits up and add to a large stock pot.

  • Step 3

    Combine all ingredients, minus the chicken thighs, in stock pot and bring to a boil. 

  • Step 4

    Once boiling, reduce to a gentle simmer.

  • Step 5

    Skim off any impurities from the top of the stock and discard. Leave as much fat as possible in the stock.

  • Step 6

    Cook for 4 hours on simmer. 

  • Step 7

    Next, add in the 3 chicken thighs and cook for a further 1 and ½ hours.

  • Step 8

    Remove the chicken thighs and set aside to cool.

  • Step 9

    Strain the stock and discard all the vegetables, spices and bones.

  • Step 10

    Once the thighs are cool enough to handle, pick the meat off of the bone and reserve.

Matzo Balls 4 Steps

  • Step 1

    Whisk the eggs with a fork.

  • Step 2

    Add the salt, onion, garlic, schmaltz and herbs. Mix.

  • Step 3

    Add matzo meal and mix well.

  • Step 4

    Portion balls with a tablespoon. Roll between your palms to form a ball. Repeat.

Assembly 5 Steps

  • Step 1

    Bring the chicken stock back to a boil.

  • Step 2

    Add diced carrots, celery and matzo balls.

  • Step 3

    Simmer gently for 40 minutes.

  • Step 4

    Add the cooked thigh meat and fresh herbs.

  • Step 5

    Taste for right amount of seasoning. Add kosher salt and pepper if desired.

Tags:

Arthur's Restaurant

Matzo Ball Soup

Cooking At Home

Toronto Restaurants

Easy

Arthur's Matzo Ball Soup

from Arthur's

Robin Winship

Robin Winship

Arthur's Matzo Ball Soup

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Cook Time:

7 hours 30 mins

4.0

Rate This Recipe

Soups

Ingredients

Matzo Ball Soup

  • Broth (recipe below)

  • Matzo balls (recipe below)

  • 2 carrots, 1/2 inch dice

  • 2 celery stalks, 1/2 inch dice

  • Cooked chicken thigh meat (from earlier before)

  • 1 tbsp fresh chopped parsley

  • 1 tbsp fresh chopped dill

  • 1 tbsp fresh chopped tarragon

Broth

  • 2 to 3 pounds chicken bones

  • 3 chicken thighs

  • 1 large onion

  • 1 medium carrot

  • 2 celery stalks

  • 2 garlic cloves

  • ⅛ tsp whole peppercorns

  • 1 bay leaf

  • 6 litres water

Matzo Balls

  • 3 eggs

  • ½ tsp kosher salt

  • 3 tbsp grated onion

  • 1 clove garlic, grated using a microplane

  • 4 tbsp schmaltz (Yiddish for rendered chicken fat) or grapeseed oil

  • 1 tsp fresh parsley, chopped

  • 1 tsp fresh dill, chopped

  • 1 tsp fresh tarragon, chopped

  • 1 cup matzo meal

Send list of ingredients to myself

Method

Broth 10 Steps

  • Step 1

    Roast chicken bones at 375 degrees Fahrenheit until dark golden brown.

  • Step 2

    Once browned, deglaze the pan with a little water and scrap all the crusty bits up and add to a large stock pot.

  • Step 3

    Combine all ingredients, minus the chicken thighs, in stock pot and bring to a boil. 

  • Step 4

    Once boiling, reduce to a gentle simmer.

  • Step 5

    Skim off any impurities from the top of the stock and discard. Leave as much fat as possible in the stock.

  • Step 6

    Cook for 4 hours on simmer. 

  • Step 7

    Next, add in the 3 chicken thighs and cook for a further 1 and ½ hours.

  • Step 8

    Remove the chicken thighs and set aside to cool.

  • Step 9

    Strain the stock and discard all the vegetables, spices and bones.

  • Step 10

    Once the thighs are cool enough to handle, pick the meat off of the bone and reserve.

Matzo Balls 4 Steps

  • Step 1

    Whisk the eggs with a fork.

  • Step 2

    Add the salt, onion, garlic, schmaltz and herbs. Mix.

  • Step 3

    Add matzo meal and mix well.

  • Step 4

    Portion balls with a tablespoon. Roll between your palms to form a ball. Repeat.

Assembly 5 Steps

  • Step 1

    Bring the chicken stock back to a boil.

  • Step 2

    Add diced carrots, celery and matzo balls.

  • Step 3

    Simmer gently for 40 minutes.

  • Step 4

    Add the cooked thigh meat and fresh herbs.

  • Step 5

    Taste for right amount of seasoning. Add kosher salt and pepper if desired.

Tags:

Arthur's Restaurant

Matzo Ball Soup

Cooking At Home

Toronto Restaurants