This matzo ball soup takes on the flavors of another delicious comfort soup that is common in Singaporean/Malaysian Chinese households – ABC soup. A variation of this soup always had a spot among the dinner dishes on my grandmother’s table. I didn’t know the name of the soup or that it was a staple in other Singaporean/Malaysian Chinese households until I stumbled upon a recipe when I was much older. It is a nourishing soup, with lots of sweetness from the corn and tanginess from the tomato. The corn can be omitted if you are avoiding kitniyot during Passover.
Serves 4-6
- 2 tbsp schmaltz or vegetable oil
- 2 lb / 900 g chicken drumsticks or thighs (or any other cuts with the bone in)
- 1 thumb of ginger, thinly sliced
- 1 onion, roughly chopped
- 2 celery, cut into 1 inch chunks
- Half bunch of cilantro, kept whole
- 2-3 carrots, sliced into coins
- 2-3 ears corn, broken into thirds
- Salt to taste
- 12 oz / 340 g peeled potatoes, cut into chunks
- 2 tomatoes, cut into wedges
- 8-12 matzo balls, cooked separately (recipe below)
- 2 scallions, thinly sliced, to garnish
- Cilantro to garnish
Heat schmaltz or oil in a large heavy pot, over medium high heat. Season chicken with salt. Add to pot and cook chicken, turning occasionally, until golden brown on all sides, around 10 minutes. Add ginger and onion, and continue cooking over medium heat for about 5 minutes.
Add carrot, corn, celery, and cilantro. Add enough water (or broth) to fully cover the chicken and most of the vegetables. Bring to a boil and add salt to taste. Lower heat and simmer for around 45 minutes.
Add the potatoes and tomato to cook for an additional 30-45 minutes. The potatoes should be tender and soft, but not yet falling apart and the tomatoes should be disintegrated into the soup.
When ready to serve, add a couple matzo balls in each bowl, and ladle the soup on top. Garnish with cilantro and scallions.
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For the matzo balls:
Makes 8-12
- 4 large eggs, beaten
- ¼ cup seltzer or club soda
- ¼ cup / 50 g schmaltz or vegetable oil
- 1 cup / 125 g matzo meal
- ½ tsp baking powder
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Freshly ground black pepper
Note: I like to make the matzo balls ahead of time, and freeze them until needed. They can be added into the soup before serving.
In a large bowl, combine eggs with seltzer and schmaltz. In a separate small bowl, combine matzo meal, baking powder, salt, pepper, garlic powder, and onion powder. Add dry ingredients to the wet ingredients and stir to combine well. Refrigerate uncovered for at least 30 minutes (or up to 4 hours).
Fill a large wide pot with lightly salted water or stock, and bring to a simmer. Using wet hands, shape matzo ball mixture into 1 inch sized balls. Re-wet hands as necessary while shaping matzo balls. Gently place matzo balls into the simmering pot of stock/water. Cover and simmer until cooked through, about 1 hour. Do not open the lid during cooking time, especially during the first half hour. Cooked matzo balls can be kept warm in the pot until ready to serve. They can also be frozen to be used at a later date.
To freeze the matzo balls: Let cool to room temperature, freeze in a single layer on a lined baking tray, and then transfer to a container or storage bag.
