Celebrate Passover With Jake Cohen’s Roasted Chicken Matzo Ball Soup

Chag Sameach! It’s Passover — a Jewish holiday that honors the Hebrews’ escape from slavery in Ancient Egypt. As you probably know, during Passover, it’s tradition to abstain from eating leavened bread products for the duration of the holiday, which is eight days. But what should you do during a mid-Passover bread craving? Enter matzo — a light, crisp unleavened flatbread that can also be ground into crumbs to make matzo meal. Which, in turn, can make a delicious, homemade matzo ball soup.

And who better to guide us toward the perfect broth than culinary expert Jake Cohen? We’ve previously turned to Cohen for advice on everything from frittata to challah, so as expected, his take on matzo ball soup is a homey delight. In a timeless Instagram video tutorial, Cohen makes matzo balls that get a pop of herby flavor from fresh dill. In the video caption, he refers to them as “the fluffiest balls,” perfect for those who prefer the dish when the centerpieces are soft rather than dense.

If you don’t have your own go-to soup recipe, check out Cohen’s recipe for chicken soup. One of his tips ensures maximum flavor: He roasts bone-in, skin-on chicken in the oven until golden before simmering that meat in broth. The browning will infuse the dish with an extra-concentrated heartiness — so don’t be surprised if you see globs of scrumptious, golden chicken fat floating to the surface of your bowl. Additional dill and lemon zest brighten up the final product.

You can find the ingredients for the matzo balls and the soup below; be sure to follow along with the video for step-by-step instructions if you need help forming the balls. And if you or someone you love are feeling a little stuffed up, this magical dish will also waylay any pesky illnesses, making it in demand long past Passover.

Jake Cohen’s Chicken Matzo Ball Soup Recipe

Ingredients

For the matzo balls:

• 2 cups matzo meal
• 1/2 cup schmaltz, melted
• 2 tbsp. minced fresh dill
• 2 tsp. kosher salt, plus more as needed
• 6 large eggs, beaten
• 2/3 cup seltzer water

For the soup:

• 2 lb. bone-in, skin-on chicken legs (4 medium)
• 1 lb. carrots (4 medium), scrubbed and cut into 1-inch pieces
• 1 lb. parsnips (4 large), scrubbed and cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 cup chicken stock
• 1/4 cup minced fresh dill
• 1 tsp. finely grated lemon zest

Instructions

For the matzo balls:

In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and eggs until smooth.  Gently stir in the seltzer until incorporated. Cover and refrigerate for 1 hour.

Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls. Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour. Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready.

For the soup:

While the matzo balls cook, preheat the oven to 450°F.

On a half-sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for 30 minutes until the vegetables and chicken are lightly golden.

Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm.

Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper.

Using a slotted spoon, transfer the cooked matzo balls to serving bowls, then ladle the soup over and serve.