Homemade Chicken Noodle Soup with Matzo Balls

Now for all you new cooks, don’t panic when you read how to make this soup. It’s really very easy but in order for it to be authentically homemade you’re going to need a couple of days. You could easily go out and buy a chicken already roasted, but you do need rendered chicken fat for the matzo balls, so if you do go out and get a roasted chicken, don’t forget to ask the butcher for some chicken fat. He may have it already rendered, or sell you some skins for you to render on your own.

Homemade Chicken Noodle Soup with Matzo Balls

The day before starting your soup you need to roast your chicken. Thoroughly clean your chicken in a sanitized sink with warm water. Remove all the gizzards and neck out of the cavity.  Pat dry with a paper towel and place on a roasting pan. With some kitchen scissors, snip off a generous amount the loose skin around the openings of the chicken and put into a small sauce pan. Cook the skin/fat on low for at least 1 hour to render out the chicken fat. –You will need 1/3 cup of this fat for your matzo balls.

Season the chicken first by rubbing it with Olive Oil, then salt and pepper, then Susie’s White Spice Rub, all over the chicken. Place the chicken breast side down and roast for 1-1/2 – 2 hours, depending on the size. The meat thermometer should read 180 in the thickest part of the thigh. Remove and let cool. Once cooled down start removing all the meat, but save the bones. You’ll need them for the broth.

The Broth

All the Bones of One Large Chicken

1 Onion, quartered

6 Stalks Celery, rough chopped

6 Carrots, roughly chopped

4 Cloves Garlic, Smashed

2 Teaspoons Dried Basil

1 Teaspoon Dried Celery Seeds

½ Teaspoon Dried Fennel Seeds

1-1/2 Tablespoons Salt

½ Teaspoon Pepper

½ Teaspoon Crushed Red Pepper

4 Quarts Water

In a large stock pot, combine all the ingredients and bring to a boil. Cover the pot with a lid and reduce to a simmer and cook for 6 hours. (You could choose to make this overnight in a Crockpot as well).  With tongs, remove the bones and large chunks and discard. Place a wire mesh strainer over a large bowl or pot and strain the remaining broth through the strainer so that all that is left is clear broth.

Making the Matzo Balls –This needs to be prepared the day before as well so the matzo sets up.

1/3 Cup Melted Rendered Chicken Fat

1 Bunch Green Onions, white parts finely chopped

4 Eggs

2 Tablespoons Seltzer Water, for light fluffy matzo balls

1-1/2 Teaspoons Sugar

1-1/2 Teaspoons Kosher Salt

¼ Teaspoon Freshly Ground Pepper

1 Cup Matzo Meal –Not Matzo Ball Mix, you’re doing this from scratch

In a small saucepan heat the rendered chicken fat and add the finely chopped green onions. Set aside to cool.

In a separate bowl combine the eggs, seltzer, sugar, salt and pepper. Add the matzo meal and stir slightly. Add the chicken fat mixture and combine well. Cover and refrigerate overnight.

The next day form your balls, using an ice cream scooper to scoop out the meal and form into equal size balls. Carefully place the matzo balls in a large pot of salted boiling water, one at a time with a slotted spoon. The matzo balls will fall to the bottom for about 30 seconds and then pop to the top. Reduce to a simmer and continue to cook for 1 hour. Remove the balls and place in a container that has a lid for storage, in case you have any balls left-over. Once your soup is ready you can place 1 or 2 balls in a bowl and ladle the soup over the balls.

The Rest of the Soup

3 Tablespoons Olive Oil

½ Teaspoon Crushed Red Pepper

½ Onion, finely chopped

½ Red Bell Pepper, finely diced

6 stalks Celery, sliced thinly

8 Carrots, sliced thinly

4 cloves Garlic, finely chopped

2 Tablespoons Susie’s White Spice Rub

4 quarts Chicken Broth

The Chicken Meat

1 Bag Frozen Peas, thawed

1 Pound Egg Noodles

In a very large stock pot combine the olive oil, crushed red pepper, onions and bell pepper and sauté until tender. Add the Celery, Carrots Garlic and Spice Rub and cook for 3 more minutes. Add the broth, meat, and peas and bring to a boil. As soon as you see a boil, add the egg noodles. Bring back to a boil then reduce to light boil and cook for about 8 more minutes or until the noodles are done. You’re finally done. Now you can enjoy your hard work.

Place one or two matzo balls into a serving bowl and ladle the soup over it. Enjoy!