Chicken Matzo Ball Stew

Name: Chicken Matzo Ball Stew
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and cut in large chunks; 1 celery stalk, sliced in chunks; 1 turnip or parsnip, scrubbed, halved if large, and cut in thick slices; Salt; 1 cut-up chicken with bones (about 4 pounds); 2 carrots, peeled and cut in thick rounds; 1 cup fresh or frozen peas; 2 tablespoons chopped parsley or dill, for serving; 4 large eggs, beaten; 2 tablespoons schmaltz (from the stew) or vegetable oil; 1/4 cup plus 2 tablespoons chicken stock or vegetable stock; 1 cup matzo meal; 1/4 teaspoon ground nutmeg; 2 tablespoons freshly grated ginger; 2 tablespoons finely chopped parsley, dill or cilantro; Coarse kosher salt and black pepper

By Joan Nathan

Published Nov. 24, 2021

Chicken Matzo Ball Stew — Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour 30 minutes, plus 3 hours’ cooling
Rating: 4(673)
Comments: Read comments

Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.

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Ingredients

Yield:6 servings

For the Stew

2tablespoons olive oil
1large onion, peeled and cut in large chunks
1celery stalk, sliced in chunks
1turnip or parsnip, scrubbed, halved if large, and cut in thick slices
Salt
1cut-up chicken with bones (about 4 pounds)
2carrots, peeled and cut in thick rounds
1cup fresh or frozen peas
2tablespoons chopped parsley or dill, for serving

For the Matzo Balls

4large eggs, beaten
2tablespoons schmaltz (from the stew) or vegetable oil
¼cup plus 2 tablespoons chicken stock or vegetable stock
1cup matzo meal
¼teaspoon ground nutmeg
2tablespoons freshly grated ginger
2tablespoons finely chopped parsley, dill or cilantro
Coarse kosher salt and black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
Step 2
Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
Step 3
About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
Step 4
Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.

Ratings

4 out of 5

673 user ratings

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Comments

DrPat3 years ago

Hanukah 3 nights after Thanksgiving? For heavens sake, this needs to be a one-pot TURKEY and matzah ball dish! Turkey broth and leftover turkey already available, just add carrots, celery or whatever veggies and make Nathan’s matzah balls. Onward!

Maria Elena3 years ago

Can you pulverize regular matzo instead of buying matzo meal or are they different things?

a curtis3 years ago

when I don't have the time to wait until the fat rises to the top, I take an ice cube in a paper towel and run it across the top of the soup. If you do this a couple of time you will remove a lot of the fat. I promise.

Susan Ford8 months ago

These matzo balls are great. I make a rich chicken stock starting with a whole chicken in the Instant Pot; (basically pressure cook a whole chicken over stock veggies and a little water for 28 minutes, take off the meat I want to use, then put the carcass and skin back in with water and pressure cook for 1 hour) I used it, some of the chicken, and these matzo balls. We agreed it's the best matzo ball soup I've ever made.

Nathan B.1 year ago

Perfect as a soup or as a meal!

Mike T1 year ago

I like the sacrificial vegetable idea found on sites like Serious Eats and used it for this recipe. Prepare the stew using celery and carrots, when the meat is done they have given up their flavor so remove and discard. Then add the parsnip along with new carrots and celery about 10 minutes before the stew is served the next day after rewarming. This is enough time to cook them thru without making them mushy, and they still actually taste like the vegetable they are.

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