Slow-Cooked Matzo Ball Soup
Ingredients
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2 pounds chicken wings
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1 teaspoon salt
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½ onion
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2 carrots
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1 celery ribs
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½ cup parsnip
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6 parsley sprigs
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Add the chicken
Place the chicken wings on a June Pan. Sprinkle the wings with salt and toss to coat, then spread in an even layer.
2 pounds chicken wings
1 teaspoon salt
June Pan
measuring spoons
Roast the chicken
Transfer the June Pan to the middle shelf of the June Oven. Roast the wings 40 minutes, until the fat has rendered and the wings are golden brown. If desired, follow on-screen instructions to continue cooking.
Add the wings to the dish
With tongs or a slotted spoon, transfer the wings to the bottom of a covered casserole dish or Dutch oven, allowing the fat to remain in the June Pan.
Dutch oven
tongs
Save the schmaltz
Carefully scrape the chicken fat into a small bowl. You should have about 2½-3 tablespoons. If necessary, add canola oil to make 3 tablespoons. Set aside to cool. Do not discard.
canola oil
small bowl
spatula
Deglaze the pan
Pour about 2 tablespoons of the chicken broth on the June Pan. With a wooden spoon, loosen any browned bits from the June Pan, then add the liquid to the casserole or Dutch oven.
chicken broth
wooden spoon
Add the aromatics and liquid
Add the onion, carrots (cut in half if too long for the dish), celery, parsnip (if using), parsley, dill, peppercorns and bay leaf to the casserole or Dutch oven. Gently pour the remaining broth and water over the chicken and vegetables and cover. Set cooking preferences using the button below.
½ onion
2 carrots
1 celery ribs
½ cup parsnip
6 parsley sprigs
4 dill sprigs
½ teaspoon whole black peppercorns
1 bay leaf
4 cups chicken broth
2 cups water
liquid measuring cup
Slow cook the soup
Place the casserole or Dutch oven on the bottom shelf of the June Oven. Slow cook the soup on High for 2 hours and 30 minutes or Low for 5 hours, until it is aromatic and flavorful. June will notify you when the soup is ready. If desired, follow on-screen instructions to continue cooking.
Start the matzo balls
In a medium bowl, whisk the eggs with the schmaltz to combine.
2 large eggs
3 tablespoons schmaltz
medium bowl
whisk
Add remaining ingredients and chill
Add the seltzer water, matzo meal, salt and pepper. Mix well and refrigerate 30 minutes to let the matzo meal absorb the liquid.
2 tablespoons seltzer water
½ cup matzo meal
1 teaspoon salt
¼ teaspoon black pepper
spatula
Form the matzo balls
Using an ice cream scoop or wet hands, very gently scoop tablespoonfuls of the matzo mixture into 1” balls, transferring them to a June Pan or plate. You will have 12-13 balls. Do not overwork or compress the mixture, or the matzo balls will be dense. Refrigerate the balls until ready to cook.
ice cream scoop
Strain the soup
Remove the soup from the June Oven and carefully uncover. With tongs, remove the 2 carrots from the soup and place them on a chopping board. Place a fine-mesh strainer over a large bowl and, working in batches and using tongs or a slotted spoon, transfer the solids from the soup to the strainer. Using a ladle or spoon, press on the solids until the liquid is drained. Continue this process until the solids are fully strained, then carefully pour the remaining liquid through the strainer into the large bowl. Discard the solids.
strainer
large bowl
chopping board
Add the soup back to the dish
If necessary, wipe the casserole or Dutch oven clean with paper towels, then pour the strained soup into it. You should have about 4½ cups of soup. Add enough hot water to make 5 cups of liquid total.
hot water
Slice the carrots and add to the soup
Slice the carrots into ½” pieces. Add the carrots and salt to the soup and stir.
knife
1½ teaspoons salt
Add the matzo balls
Add the matzo balls to the soup and cover.
Cook the matzo balls
Return to casserole or Dutch oven to the bottom shelf of the June Oven and slow cook on High for 20 minutes, until the matzo balls are cooked through. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the soup from the June Oven and carefully uncover. If desired, season with additional salt to taste. Serve hot, garnishing with dill just before serving.
1 tablespoon chopped dill fronds