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Matzoh Ball Soup

Matzoh Ball Soup

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The day before you want to serve the soup, add the 4 tablespoons of chicken broth to a small skillet and simmer until reduced in 1/2. Pour into a glass and set in the fridge until it reaches room temperature.

Whisk the eggs, 1 ½ teaspoons of salt, pepper, ginger, and chopped dill in a bowl until well mixed. Stir in the matzoh meal and reduced chicken broth. Add the duck fat or schmaltz and stir well. Cover with plastic wrap and refrigerate over night.

The night day, heat 20 cups (5 quarts) of water with 4 cups of chicken broth in a large stockpot. Add the carrot, celery, and dill over a high flame and cover it until it comes to a boil. Add a good handful of salt to the broth to season it. Meanwhile, place the other 6 cups of chicken broth in a medium saucepan over a low simmer to warm through for serving.

Using wet hands, form the matzoh meal mixture into round balls, about 1 ½ inches in diameter. Place each on in the boiling broth and stir to make sure they don't stick together. Cover, reduce the heat, and cook for about 50 minutes. Cut a matzoh ball open to check that it's fully cooked inside. Lift the matzoh balls out of the water and place 1-2 in a serving bowl. Ladle the reserved chicken stock into the bowl and garnish with a sprig of fresh parsley or dill.

Matzo Ball Soup

There’s an entire chicken in this matzo ball soup recipe, and then some. Not a mistake. You’ll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.


To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.

Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside.

Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly.

Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.

Add the stock to the vegetables and simmer for 15 minutes.

Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes.

Serve in bowls, with some fresh dill sprinkled over each bowl.

Recipe Tips

If you are making this for Passover, make sure your matzo meal is suitable.

If your local butcher sells schmaltz (rendered chicken fat), use it instead of the margarine in the matzo balls for a richer flavour.

If you have leftovers, keep the matzo balls in the soup and heat through to serve.

Matzo Ball Soup With Celery and Dill

Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you’re excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.


. your recipe is classic and makes a delicious, "strong" soup. That being said, I use one large LEEK instead of onion. I do not add garlic or shallot because in historic family fashion, my mother and grandmother before her did not. Celery with leaves adds flavor to soup, btw, and should the butcher have any chicken backs and bones, they add to flavor. Your Matzoh balls are perfect, especially because they include seltzer and schmalz.

I make matzah balls all year. Here is a better way to make them rise without soda water or schmaltz. Instead of schmaltz, use vegetable or corn oil, and make sure you beat the eggs and oil well together, add a little salt, then your matzah meal, leave to firm up for about a hour. Make into balls ( I don't make really big ones, small ones are much better and less filling), and drop into boiling soup. They take on the flavour of the soup and are delicious. Boil for 20 minutes. They rise beautifully, no raising agents needed and I do this all year round.

This is a pretty superb recipe. I used rendered duck fat in place of schmaltz. Added grated onion and a little garlic as well. My grandmother still makes the best and lightest matzah balls but these are a good runner up. Although these were pretty light, her's are lighter.

Amazing matzo ball soup! I'm getting over the flu and remembered I saved this issue. Now was the time to make it. The broth is absolutely incredible. So flavorful! The matzo balls were perfect. I followed it to the tee and they were light and fluffy just as promised. I made my own schmaltz after finding a recipe online as it's not readily available by the jar in southern California. My only suggestions: there is no salt in the broth and it does need it at least at the end if you're using it as soup I seasoned it myself but would have liked some guidance to make it easier 1 tsp? 2 tsp? the same thing goes for the matzo balls the recipe calls for highly salted water. How much salt should be used for a specified amount of water? One tip I never forgot from the celebrity chef Anne Burrell on how to salt water for pasta "it should taste like the ocean". That's what I did and the matzo balls were perfectly seasoned. This recipe will now be a go to anytime I want a comforting, delicious soup.

Recipe Summary

  • 2 (10 ounce) packages matzo crackers
  • ½ cup butter
  • 6 eggs
  • salt and pepper to taste
  • 3 tablespoons minced fresh parsley
  • 2 onions, minced
  • 5 ounces matzo meal
  • 96 ounces chicken broth

Bring a large pot of lightly salted water to a boil.

Break matzo crackers into small pieces, and place in a large bowl. Add water to cover allow to soak for a few minutes, until soft. Drain off excess water.

Melt butter in a large skillet over medium heat and stir in drained matzos stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.

Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.

In a large saucepan, bring chicken broth to a slow boil over medium heat add balls to broth. Serve soup as the balls rise to the top of the broth.

Recipe Summary

  • 1 cup matzo meal
  • 3 teaspoons baking powder
  • 4 teaspoons kosher salt, plus more for seasoning
  • 4 large eggs
  • 1/4 cup plus 3 Tablespoons schmaltz
  • 2 tablespoons chopped garlic
  • 2 large onions, finely chopped
  • 2 cups diced celery
  • 2 quarts chicken stock or low-sodium broth
  • Cooking spray, for greasing
  • 1 teaspoon ground fenugreek
  • 1 teaspoon freshly grated turmeric

In a medium bowl, mix the matzo meal with the baking powder and the salt. In a small bowl, whisk the eggs with 3 tablespoons of the schmaltz. Gently mix the egg mixture into the dry ingredients. Using a 1 1/2-ounce ice cream scoop, portion into rough balls and refrigerate for at least 30 minutes.

Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of schmaltz. Add the garlic and cook over moderately high heat until golden and fragrant, about 1 minute. Add the onions and celery and until translucent, about 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Keep warm.

Bring a large saucepan of water to a boil. Using greased hands, roll the chilled matzo into even balls and drop into the boiling water. Cover and boil until cooked through, about 30 minutes (you might have to cut into one ball to check). Using a slotted spoon, transfer the matzo balls to a plate.

Remove the broth from the heat and whisk in the fenugreek and turmeric season with salt. Divide the matzo balls between shallow bowls (about 2 per person) and ladle the soup over the top serve.


Matzo dough

Step 1

Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, salt, and pepper and whisk vigorously to combine. Add matzo meal and whisk until incorported. Cover and chill dough at least 35 minutes (this is essential as it gives the matzo meal time to hydrate).

Step 2

Do ahead: Dough can be made 2 days ahead. Keep chilled.

Step 3

While the matzo dough is chilling, place a rack in top third of oven preheat to 450°. Place chicken legs on a rimmed baking sheet or a large plate and sprinkle with 1½ tsp. salt let sit at room temperature until ready to use. Spread chicken wings out on another rimmed baking sheet and roast until golden brown, 45–55 minutes.

Step 4

Transfer wings and any accumulated juices on baking sheet to a large pot. Add onions, celery, parsnip, chopped carrot, parsley, peppercorns, and 4 quarts water. Bring to a simmer and cook, adjusting heat as needed to maintain simmer, until stock is slightly reduced, 40–50 minutes. Add chicken legs and simmer until legs are very tender, another 40–50 minutes.

Step 5

While the chicken legs cook, bring 3 qt. water to a boil in a medium pot. Add 3 Tbsp. salt. Using damp hands, divide matzo mixture into 16 pieces and roll each into about 1½”-diameter ball. It’s okay to really work the dough into balls it won’t get dense—trust us, we tried! Using a slotted spoon, carefully lower matzo balls into pot. Reduce heat to low, cover pot, and simmer gently, checking occasionally and adjusting heat if boiling too rapidly, until balls are puffed and light in color, 30–40 minutes. Don’t remove them sooner than this they will be dense in the middle if undercooked. Remove from heat and let sit while you finish the soup.

Step 6

Transfer chicken legs to a plate and let sit until cool enough to handle.

Step 7

Meanwhile, strain stock through a fine-mesh sieve into a medium pot discard solids.

Step 8

Remove meat from legs discard skin and bones. Tear meat into bite-size pieces and return to stock. Add remaining thinly sliced carrots. Return stock to a simmer and cook until carrots are just tender, about 4 minutes. Taste and season soup with more salt if needed.

Step 9

Using a slotted spoon, place 2 matzo balls in each bowl. Ladle soup over. Garnish with chopped dill and a few grinds of pepper.

Step 10

Do ahead: Matzo balls can be boiled 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill. To reheat, gently lower balls into soup and cook over medium-low until heated through, about 10 minutes.

How would you rate *BA*'s Best Matzo Ball Soup?

I could not find Matzoh Meal, so I just pulsed some plain Matzoh in my food processor. It was maybe not quite fine enough, because when I mixed it with the eggs, oil, and broth it became a soupy mixture. In a panic I added plain bread crumbs, and it sort of thickened, but not at all the texture I was expecting. Made it exactly as written except for home blended meal.

A labor of love! The broth is so good. So so so so good. My matzo balls took twice as long to cook according to her fineness in the video. The first time I made it, the matzo balls were too salty, so I cut the salt in the cooking liquid by half and they were perfect. This is the soup my (not handy in the kitchen) grandmother dreamed of from her childhood but never could recreate. I’m sad she’s gone and I can’t serve this to her. She would love it!

Wow, what an incredible dish! It's certainly a "project" to make homemade stock, but it is truly worth it at the end. The depth of flavor was excellent and the way the entire dish comes together is really something special. I made the recipe exactly as written and really enjoyed the final product. It is a larger quantity of dill though, so if you're not a fan cut it back a bit. Also, if you don't have any schmaltz on hand, Iɽ recommend making the stock beforehand, chilling it, and then skimming the schmaltz off the top and using that in the matzo balls for that deep chicken-y flavor. 10/10 will be making again!

I just used a whole chicken in my stock and put it right in the pot, no roasting or anything. The stock came out phenomenal. We don't have any fresh dill and the grocery store was totally out so I added a teaspoon of dried dill to the stock as I was cooking the second batch of carrots in it, and garnished with lots of fresh parsley from the garden. Also added some celery after straining it--I know it may not be traditional but my mom likes a lot of vegetables in her soup. I will definitely return to this recipe for making chicken stock. The matzo balls were a little bit dense but I also tried to halve the recipe as eight servings sounded like a lot for just my mom and me! So I may have goofed up the proportions when I did that.

Without a doubt, the best that I’ve ever had or made. Matzo balls could not be easier, and light as a cloud, dispelling the old yenta’s tales about seltzer, baking powder etc. The only change that I made was I used goose fat instead of schmaltz. They were perfection.

This is hands down the best matzo ball soup I have ever tasted, and I've had a gradnmothers Matzo ball soup. I reduced the dill by half, and only had 4 lbs of chicken wings, which did make a very flavorful broth. [The wing meat is infused with the vegetable flavors and is delicious but dry, so I am going to make chicken salad from it.] I was worried about the Matzo balls as there was no selzer, but they came out the most tender and light of any I have tasted. I skimmed the smaltz and used olive oil to complete the 1/2 cup. I also used the hot broth to deglaze the roasting pan so I could get all that roasted goodness [the bits stuck on the pan] back into the broth. This will definitely be the family Matzo ball soup standard from now on. Thank you!

I shortcut this recipe a bit and used purchased, low-sodium chicken broth instead of buying 6 lbs. of chicken wings to make my own! Added the veg and seasonings from there, and it came out beautifully. I found the matzo balls to be a bit denser than recipes I've made in the past, but I did make a measuring error initially so perhaps it's a fluke. I also strongly recommend Adam's suggestion from the video to slice the leftover balls up and pan fry them (in butter or oil, as your adherence to Kosher law dictates).

Just made this exactly as written and it was perfect. No need for baking powder or club soda in the balls, they float and have great texture. Maybe cut back on the dill a bit if you aren't a super fan.

It certainly doesn’t look in the video like they are using 6 pounds of chicken wings.

This turned out great! I’ve never had homemade matzo ball soup, only the deli stuff, and this was much improved. The dill in the tester ball was a little strong, but after finishing a bowl, all the flavors really do come together nicely. Forgot to salt my chicken legs beforehand, so I had to do quite a bit of seasoning at the end, but final result was great. Thanks Molly!

Matzo Ball Soup is total comfort food for me and an appropriate weekday project when one is social distancing/working from home. Sadly, I have no Jewish grandmother and thus, no family recipe for matzo ball soup, but I think this recipe is a winner. I made the matzo balls with schmaltz skimmed from the top of my broth and cooled, allowed the mix to rest for about 45 minutes, scooped (packed) using my 1 1/2 TBS cookie scoop, and every single one was a floater. Would absolutely make again. Thanks Molly!

This from-scratch broth is SO GOOD. Literally, it's life giving - so rich and flavorful. Per ELLEN GABRIEL's review, I made my own schmaltz from the chicken skin, and it was easy and a tasty addition to the matzo balls. Watching the video for this recipe, they suggest 1 tbs. of salt per qt. of water to boil the matzo balls. This was too much, and I would keep it to a 1/2 tbs. of salt per quart or even less. We added one more carrot and a little bit of celery. delish.

I just made this and it came out absolutely amazing. I’m not sure why the other reviewers had trouble with their matzo balls, but mine came out super perfect! A light and fluffy dumpling, with a gorgeous broth. I crisped up some chicken skin as an additional garnish, and I think that extra textural contrast really made a difference! Highly recommend, would def make this again for the next rainy day!!

I made this tonight! I made a few tweaks to the stock recipe: -added about 2 handfuls of roughly chopped mushrooms -subbed the parsnip for a rutabaga (Google told me it was the next best option, since my grocery store didn't have parsnips) -I also didn't use as much water (maybe

12 cups), because my stock pot isn't as big as Molly's. Even with these changes, the stock was AMAZING, with rich & deep flavors. As for the matzo balls, I wasn't a fan. In my opinion, the dill was hugely overwhelming, and I didn't even add the full 3 tbsp that the recipe calls for. My matzo balls also took MUCH longer to cook than anticipated, but that's not necessarily the recipe's fault. I will DEFINITELY revisit this recipe for the awesome & flavorful chicken stock, but I'll skip these matzo balls in the future and look for a different recipe elsewhere.

I made this tonight! I made a few tweaks to the stock recipe: -added about 2 handfuls of roughly chopped mushrooms -subbed the parsnip for a rutabaga (Google told me it was the next best option, since my grocery store didn't have parsnips) -I also didn't use as much water (maybe

12 cups), because my stock pot isn't as big as Molly's. Even with these changes, the stock was AMAZING, with rich & deep flavors. As for the matzo balls, I wasn't a fan. In my opinion, the dill was hugely overwhelming, and I didn't even add the full 3 tbsp that the recipe calls for. My matzo balls also took MUCH longer to cook than anticipated, but that's not necessarily the recipe's fault. I will DEFINITELY revisit this recipe for the awesome & flavorful chicken stock, but I'll skip these matzo balls in the future and look for a different recipe elsewhere.

Recipe Summary

  • Homemade Chicken Broth for Matzo Ball Soup, chilled
  • 4 large eggs, separated
  • Salt and pepper
  • 1/4 cup seltzer
  • 1 cup matzo meal
  • 4 carrots, sliced
  • Dill sprigs, for serving

Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated refrigerate 20 minutes.

Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.

Matzoh Ball Soup

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Matzoh ball soup is heartwarming during the chilly days of fall and winter when a substantial soup is needed. The matzoh balls can be prepared and cooked many hours ahead of time and then warmed in the soup. Upon reheating, be sure to simmer them long enough so they are hot all the way through. You don’t want the center to be cold. It goes without saying that good chicken soup is essential.

Game plan: For the lightest matzoh balls, be careful to not overbeat the matzoh mixture. It’s sort of like making muffins. Just fold in the dry ingredients and don’t overmix. Do not compact the mixture but use a light hand in forming the balls. Also crucial is the cooking time. The longer you poach the matzoh ball, the lighter it will be.

Watch the video: οι μουρμουρες ηταν μουρμουλαρια (May 2022).