Arthur's Matzo Ball Soup

30 mins Prep Time

7 hours 30 mins Cook Time

Written By

Robin Winship

With Passover fast approaching, what better time to tackle your own homemade matzo ball soup from start to finish. Rich dark chicken stock, tender matzo balls and an abundance of fresh herbs make this soup the ultimate comfort food.

The temporary closure of American inspired Arthur's Restaurant meant we had to say goodbye to their dense chocolate cake, their leaning tower of bagels and schmear and their smoky brisket; but thankfully we can still get a taste of their matzo ball soup. Below is chef Tyler Shedden's -- culinary director of Chase Hospitality Group -- original recipe.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @arthursrestaurant!

Ingredients

Matzo Ball Soup

Broth (recipe below)
Matzo balls (recipe below)
2 carrots, 1/2 inch dice
2 celery stalks, 1/2 inch dice
Cooked chicken thigh meat (from earlier before)
1 tbsp fresh chopped parsley
1 tbsp fresh chopped dill
1 tbsp fresh chopped tarragon

Broth

2 to 3 pounds chicken bones
3 chicken thighs
1 large onion
1 medium carrot
2 celery stalks
2 garlic cloves
⅛ tsp whole peppercorns
1 bay leaf
6 litres water

Matzo Balls

3 eggs
½ tsp kosher salt
3 tbsp grated onion
1 clove garlic, grated using a microplane
4 tbsp schmaltz (Yiddish for rendered chicken fat) or grapeseed oil
1 tsp fresh parsley, chopped
1 tsp fresh dill, chopped
1 tsp fresh tarragon, chopped
1 cup matzo meal

Directions

Broth

10 Steps

Step 1

Roast chicken bones at 375 degrees Fahrenheit until dark golden brown.
Step 2

Once browned, deglaze the pan with a little water and scrap all the crusty bits up and add to a large stock pot.
Step 3

Combine all ingredients, minus the chicken thighs, in stock pot and bring to a boil.
Step 4

Once boiling, reduce to a gentle simmer.
Step 5

Skim off any impurities from the top of the stock and discard. Leave as much fat as possible in the stock.
Step 6

Cook for 4 hours on simmer.
Step 7

Next, add in the 3 chicken thighs and cook for a further 1 and ½ hours.
Step 8

Remove the chicken thighs and set aside to cool.
Step 9

Strain the stock and discard all the vegetables, spices and bones.
Step 10

Once the thighs are cool enough to handle, pick the meat off of the bone and reserve.

Matzo Balls

4 Steps

Step 1

Whisk the eggs with a fork.
Step 2

Add the salt, onion, garlic, schmaltz and herbs. Mix.
Step 3

Add matzo meal and mix well.
Step 4

Portion balls with a tablespoon. Roll between your palms to form a ball. Repeat.

Assembly

5 Steps

Step 1

Bring the chicken stock back to a boil.
Step 2

Add diced carrots, celery and matzo balls.
Step 3

Simmer gently for 40 minutes.
Step 4

Add the cooked thigh meat and fresh herbs.
Step 5

Taste for right amount of seasoning. Add kosher salt and pepper if desired.