80 minutes
A comforting and flavorful soup, featuring light and fluffy matzo balls served in a rich chicken broth with vegetables.
Large Eggs, beaten
each
Seltzer
cups
Schmaltz
cups
cups
Baking Powder, optional
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
Chicken Stock, good-quality homemade
quarts
Carrot, finely diced
cups
Celery, finely diced
cups
Fresh Dill Sprigs
each
Fresh Dill Fronds, for garnish
to taste
1. Combine Wet Ingredients
Begin by combining the beaten eggs, seltzer or water, and schmaltz or oil in a large mixing bowl. This mixture forms the base of your matzo balls and ensures they will be light and fluffy.
2. Prepare Dry Ingredients
In a small bowl, stir together the matzo meal, baking powder (if using), 1 teaspoon of kosher salt, and a pinch of freshly ground black pepper. Gradually add this dry mixture to the wet ingredients, stirring until combined. Place this mixture in the refrigerator for 30 minutes to allow the matzo to absorb the liquid, which is essential for the right texture.
3. Prepare Chicken Stock
While the matzo mixture is resting, take two pots and divide the chicken stock between them. Season the stock with a teaspoon of salt and add the finely diced carrot, celery, and dill sprigs to one pot. Bring both pots to a simmer and let the vegetables cook for 30 minutes, which will infuse the broth with a wonderful depth of flavor.
4. Form and Cook Matzo Balls
Once the matzo mixture has chilled, wet your hands and form the mixture into 1- to 1.5-inch balls. Gently add these matzo balls to the pot of simmering stock without the vegetables, ensuring they are submerged. Cover the pot and let them simmer for 40 minutes. During this time, the matzo balls will expand and become tender, absorbing the delicious flavors of the stock.
5. Serve Soup
To serve, use a slotted spoon to transfer the matzo balls into bowls. Strain the clear broth with the cooked vegetables over the matzo balls, ensuring each bowl has some of the flavorful carrot and celery. Garnish with fresh dill fronds for an added touch of freshness and color. Aim to serve at least three matzo balls per bowl.
Use a homemade or store-bought Asian-style broth (think chicken broth infused with ginger, garlic, soy sauce, and star anise). Add bok choy, shiitake mushrooms, and scallions to the soup. Consider serving with a drizzle of sesame oil or a sprinkle of sesame seeds on top.
Spiced broth with cumin, turmeric, cinnamon, and a touch of harissa for heat. Add chickpeas, diced tomatoes, and maybe some dried fruits like apricots for sweetness. Garnish with fresh mint or cilantro.
Use a miso or tonkotsu broth as the base. Include traditional ramen toppings like soft-boiled eggs, nori, and bamboo shoots. Optional
Add finely chopped herbs such as chives, parsley, dill, or cilantro into the matzo ball mix for a fresh flavor twist.
Use a rich vegetable broth as the base. Add a variety of seasonal vegetables such as butternut squash, leeks, and kale. Consider a matzo ball mix with added mashed potato for a richer texture.
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