Photo: Oxmoor House
Hands-on Time
35 Mins
Total Time
1 Hour 52 Mins
Yield
Serves 6 (serving size: about 1 1/4 cups)

For a shortcut version of this recipe, use store-bought, unsalted chicken stock instead of making your own. (Adapted from a recipe from AndrewZimmern.com.)

How to Make It

Step 1

To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.

Step 2

To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.

Step 3

Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Oxmoor House, , 2013,Cooking Light Lighten Up, America!

Ratings & Reviews

1966Deb's Review

1966Deb
March 10, 2013
Very flavorful. Just wish the matzo balls fluffed up like they're supposed to. Followed the recipe exactly, not sure what happened. This recipe is a keeper!

MamaMootz's Review

MamaMootz
March 04, 2012
I am an east coaster who was transplanted to the opposite side of the country. I miss east coast food, and I was skeptical when I started to make this soup. I should not have been - it tastes EXACTLY like what you'd get in a NY deli. So very good. The matzo comes out with perfect texture and flavor, the soup is a wonderful combination of flavors, and you feel very comforted after you've eaten it. Adding this recipe to my "I will make again" file. I used pre-made stock to save some time, also, and it was still fabulous.