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matzo-ball-soup

Often known as “Jewish penicillin”, matzo ball soup is the ultimate comfort food. Whether I’m sick or healthy, when the weather is cold, this is what I crave. This can be made with a rotisserie chicken and some store bought chicken stock if you want to be quick with it. But, making it from scratch, with love, is what truly does the soup justice. I made the chicken broth with chicken bones I’ve been storing in the freezer over time, but if you do not have chicken bones lying around (and I do not expect you to), just use some chicken wings. While it’s not absolutely necessary, I strongly recommend roasting the bones like I did before making the broth. It helps to develop a broth with a much deeper chicken flavor. Lastly, for the matzo balls I rendered the chicken fat (schmaltz) out of the skin instead of using oil–feel free to use any kind of fat you have on hand.

Ingredients