Creamy Lemon Matzo Ball Soup

Brighten up your Passover meal with this lemony matzo ball soup. Homemade chicken stock along with a hint of lemon will give your taste buds the zing of spring. This recipe is low calorie, kosher friendly, and made from scratch. Make this soup your Passover appetizer this holiday.

Ingredients

5-pound whole chicken, skin on

1 tablespoon vegan butter

1 white onion, rough chop

1 bunch rainbow carrots, peeled, each carrot cut into 6 pieces lengthwise

3 celery stalks, rough chop

1 teaspoon black peppercorns

3 bay leaves

1 teaspoon celery seed

2 cloves garlic

1 teaspoon fennel seed

1 teaspoon dried lemongrass

3 matzo crackers

1 tablespoon fresh thyme

1 tablespoon fresh sage

2 eggs

1/4 cup chicken fat

1/2 teaspoon salt

3 tablespoons club soda

1 can kosher approved coconut milk

juice of 2 1/2 lemons

Instructions

Special equipment: food processor

Set your oven to 375 degrees

First, take the neck and gizzards out of the chicken cavity and place them in a roasting pan along with the whole chicken. Using a knife make slits near in the chicken skin near the wings and thighs. Break the vegan butter into small balls up with your hands. Place butter pats under skin. Roast chicken for 50-70 minutes, or until the internal temperature reads 160 degrees. The best place to check the temperature of the bird is between the thigh and breast.

While chicken is roasting, break matzo crackers into the food processor, and pulse until crackers turn into a fine meal. In a small bowl, combine matzo meal, thyme, sage, eggs, chicken fat, salt, club soda, cover mixture, and refrigerate.

Once chicken is cooked remove from pan and pour chicken fat in a bowl or container, set aside. Strip the chicken of its meat and place the meat in a container. Take chicken bones and place them in a large stockpot. Add celery, onion, peppercorns, bay leaf, fennel seed, celery seed, garlic, and lemongrass to the pot. Cover with 4 quarts of water and set stockpot on a stovetop burner. Bring mixture to a boil. Once at a boil, turn the stock down to simmer and let reduce by half.

Once reduced, add 2 more quarts of water to the pot and reduce by half again. This should yield about 1/2 gallon of chicken stock.

Strain stock into a container, discarding bones and vegetables. Give the stock pot a quick rinse, then pour stock back into the pot. Add coconut milk, lemon juice, carrots and bring broth to a simmer.

When carrots are soft take matzo ball dough out of the refrigerator. Take a tablespoon measure and slowly scoop balls into simmering liquid. When all of the dough is added cover the pot and simmer for another 20 minutes.

Using a slotted spoon take the matzo balls out of the broth and place 2 balls into individual bowls. Add 2-3 carrots, 8 ounces of broth, and 2 ounces of reserved chicken meat to the individual bowls as well. Portion any excess broth into containers and freeze to use as a soup or sauce base at a later date. Enjoy!

Garnish with fresh herbs.

Nutrition facts:
servings: 6

calories: 362, fat: 20g (saturated fat: 11.6g), sodium: 282mg, cholesterol: 129mg, protein: 20.4g, carbohydrates: 23g, sugar: 4.7g, fiber: 2.9g

Tip from Katie’s Kitchen: After the chicken comes out of the oven, reserve some chicken skin for an extra delicious garnish. Place a small saute pan on a stovetop burner and set heat to medium. Set chicken skin in the pan and fry until crispy, turn and crisp the other side. Break into small pieces and garnish bowls as you are serving them. This garnish adds flavor and texture to the soup.