| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pounds skin-on, bone-in chicken drumsticks or thighs
- 1 teaspoon kosher salt
- One 3-inch piece fresh ginger, peeled and sliced into 1/8-inch pieces
- 2 tablespoons soy sauce or tamari
- 4 scallions, sliced on a bias into 1-inch pieces
- 2 large carrots, chopped into coins
- 1 tablespoon Chinese black vinegar
- Toasted sesame oil, for serving
- Sambal oelek, for serving
- 1 cup matzo meal
- Kosher salt
- 1/4 cup vegetable oil
- 4 large eggs, separated
- 4 scallions, chopped
Instructions
- For the soup: Season the chicken all over with the salt. Tie up the ginger in a piece of cheesecloth (or put in a tea bag or tea ball). Put the chicken and ginger in a large pot with the soy sauce, scallions, carrots and 8 cups water and bring to a boil over high heat. Reduce to a simmer and simmer about 1 hour, skimming the foam off of the top when needed.
- For the matzo balls: In a large bowl, combine the matzo meal and 1 teaspoon salt. Stir in the oil, egg yolks, scallions and 1/4 cup of the soup. In a separate bowl, beat the egg whites until fluffy but not stiff. Fold the whites into the yolk mixture. Cover and refrigerate for 30 minutes.
- Transfer the chicken to a cutting board and let cool slightly, 10 to 15 minutes. When cool enough to handle, use a fork or your hands to pull the meat from the bones; reserve the meat. Return the soup to a very low simmer while you make the matzo balls.
- Bring a pot of salted water to a boil. Roll tablespoon-size balls of the matzo mixture. Boil in the salted water until fluffy, 30 to 35 minutes.
- Return the meat to the soup and simmer until warmed through. When ready to serve, stir the black vinegar into the soup. Serve the matzo balls in the soup with a drizzle of sesame oil and a plop of sambal oelek.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 197 mg |
| Sodium | 490 mg |
Reviews
Taste as you go! If the recipe needs more flavor… add more seasoning! Simple. Recipe was awesome!
Delicious and flavorful! Not sure what the previous reviewer cooked, but it couldn’t have been this! It was jam packed with interesting ingredients and I wish I made more! Also, I substituted gluten free matzo mix (following the directions on that box, but adding scallions to the mix) and it was perfect and delicious!
Broth didn’t have much flavor at all.
This was delicious, while I would agree with other that there wasn’t enough broth, I think next time I would cover it and I think that would help preserve the broth. My matzo balls came out perfect! Make this dish!
Soup was killer! Broth developed even more flavor in leftovers. Kept lid slightly askew after reading other reviews. Will make again!
Thank you for this amazing recipe! I followed it exactly and it was easy to do. Very very delicious. I have a satisfied family giving tons of thumbs ups!!!!!
Very good! Matzo balls were slightly dense to me. Broth was incredibly simple and flavorful. Could use a little more salt, but the sesame oil and rice vinegar make it.
Everything tasted amazing but the recipe didn’t make quite enough broth. Next time I make it I’ll add a lot more water and probably simmer it covered.
What a wonderful and unexpected taste on this soup!!! I will make this chicken broth with or without Matzo Balls. I plan on trying ramen, egg noodles, dumplings, potatoes, just vegetables, etc. Your creative cook and flavors and a gift to us all…!!!
This soup was absolutely AMAZING. My whole family enjoyed it. We absolutely love how Molly can take a traditional dish and blend her cultural backgrounds and make a fantastic new flavor profile. Keep these types of recipes coming Molly.