“This dish is based on my grandmother’s recipe. It was the first thing I ever learned to cook.”
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 50 min |
| Inactive: | 20 min |
| Cook: | 2 hr |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 50 min |
| Inactive: | 20 min |
| Cook: | 2 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 to 3 quarts low-sodium chicken stock or broth
- 1 3-pound chicken, trussed
- 1 1/4 cups matzo meal
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt and freshly ground pepper
- 5 large eggs (3 separated)
- 1/4 cup melted chicken fat (schmaltz) or vegetable oil
- 1/4 cup minced onion
- 1 tablespoon vegetable oil, for forming the matzo balls
- 4 large sprigs dill
- 4 large sprigs parsley
- 1 large carrot, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, cut into 1/2-inch dice
- 1/4 pound rutabaga, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
Instructions
- Make the stock.
- In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
- Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
- Skim the fat off the surface of the stock using a spoon.
- Make the batter.
- Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
- Form the matzo balls.
- Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
- Make the soup.
- Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 383 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 162 mg |
| Sodium | 1061 mg |
| Serving Size | 1 of 10 servings |
| Calories | 383 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 162 mg |
| Sodium | 1061 mg |
Reviews
First time making matzoh ball soup, and this recipe was Amazing!!! the matzoh balls were light, fluffy, and so flavorful! Definitely adding this to our meal rotation for the future
Wait until you have good schmaltz, it’s worth it.
This is now my go to matzo ball soup! Everyone loves it!
I have now made this twice. Local grocery did not have matzo meal. Had to use Manischewitz matzo ball mix. Given that, I added more garlic, schmaltz instead of the vegetable oil on the box instructions, and separated three of four eggs whipping egg whites and folded them in. Batter seemed very loose. I covered it and let it sit in the refrigerator overnight.
Next day was very thickened. I heated my standard homemade chicken stock, added carrot, celery, and herbs. Rolled matzo balls per instructions. Simmered 25 min, removed herbs, added shredded chicken.
Matzo balls doubled in size, were light, and delicious. My kids attacked them. Seasoning in mix made them come out tasting almost like southern thanksgiving dressing.
Second go round was w/ matzo meal. Came out just as good. This recipe is a keeper.
These were good, but for the extra effort involved in having to whip the egg whites and fold them into the very stiff batter, you could just go ahead and make the standard matzoh balls on the back of the Manischewitz box. Also, the ingredient list says “salt and pepper to taste” for the matzoh balls, but the instructions say 2 1/2 teaspoons, which is WAY too much. I’d cut back to 1 1/2.