Matzo ball soup is simple when it comes to great matzo ball soup, the matzo balls are the belle of the ball. Great chicken broth with some carrots, celery and you have a world-class feast for your taste buds.

If you would like to fortify the soup you can add chicken meat. I would recommend that you cut them into bite-size pieces so they fit nicely on the spoon. Poach them, and then add them to the soup as if you are using prepared chicken stock. If you are making your own chicken stock from scratch then, by all means, use the chicken with bones to really build up the flavor of your chicken stock.

My favorite version of Matzo balls are light and semi-fluffy and float into the broth. Don’t be confused that when the balls float that they are done, these need 40 minutes of cooking to achieve perfect fluffy floating perfection.

Matzo Ball Soup
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Matzo Balls
  1. 2 eggs
  2. 2 tablespoons chicken fat
  3. 2 tablespoons water
  4. 1 teaspoon kosher salt
  5. 1/4 teaspoon ground black pepper
  6. 1/2 cup matzo meal
Soup
  1. 6 cups chicken broth, homemade or you can use store purchased
  2. 1 large carrot, sliced thick
  3. 2 ribs celery, sliced the same thickness of the carrot
Service
  1. 1 tablespoon fresh chopped dill
  2. Fresh ground black pepper
Matzo Ball Mixture
  1. In a medium-large mixing bowl, whisk together the eggs, chicken fat, water, salt and pepper. Combine the matzo meal and cover with plastic wrap. Place this covered mixture in the fridge to chill for at least two hours.
  2. To cook the matzo balls bring 4 quarts of water to a boil with 1 1/2 teaspoons of salt. Then turn the heat to medium.
  3. Form the balls into a 1-inch size by rolling them using your hands. Gently drop them in to the water that is simmering.
  4. When you have finished placing all the matzo balls in the water the cover the pot and reduce it to a low fire. Allow the balls to simmer, covered for about 40 minutes. They should double in size. Ensure that you do everything to avoid uncovering the pot during these 40 minutes.
Broth
  1. In a large sauce pot (3-4 quart Dutch oven) over a medium heat bring the chicken broth to a simmer. Add the vegetables and then reduce the heat to a low fire.
  2. Allow the vegetables to cook until they have turned tender, this should take about 5 minutes. Then turn the heat off and keep covered until you are read for the matzo balls.
Service
  1. To serve Ladle 1 1/2 cups of chicken broth in each bowl (I prefer a flatter bowl) and then using a spoon transfer the desired number of matzo balls into the bowls. Garnish with dill and a few fresh grinds of cracked black pepper.
Adapted from NY Times
Adapted from NY Times
Marinate Me Baby http://marinatemebaby.com/

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