Flavorful Matzo Ball Soup

Flavorful Matzo Ball Soup
Staff Writer
Elana Horwich

This matzo ball soup recipe uses duck fat for a delicious new way to add tons of flavor. Perfect for a Rosh Hashanah celebration.

Click here to see 6 Updated Recipes for Rosh Hashanah

6
Servings
465
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Tablespoons  chicken broth
  • eggs
  • 1 1/2  Teaspoon  salt, plus more for cooking water
  • 1  Teaspoon  pepper
  • 1/4  Teaspoon  dried ginger
  • 2  Tablespoons  chopped parsley, plus more for garnish
  • 1  Cup  matzo meal
  • 4  Tablespoons  duck fat, room temperature
  • 32  Ounces  chicken stock
  • carrot
  • celery stalk

Directions

In a small pot, add the 4 tablespoons of chicken broth and set over medium flame until it is reduced in half to 2 tablespoons. Pour into a glass and set in fridge until it reaches room temp.

Whisk eggs, 1 ½ teaspoon salt, pepper, ginger, and chopped herbs in a bowl until well mixed.

Stir in matzo meal and reduced chicken broth. Add duck fat or schmaltz and stir in well. Cover with plastic wrap and put in fridge overnight.

In a large pot, set 5 quarts of water along with the chicken broth, carrot, celery, and parsley or dill over a high flame and cover until it comes to a boil.

Add a small handful of salt to the boiling water/broth as if it were pasta water... it should taste salty like the sea.

Using wet hands, form the matzo meal into imperfectly shaped balls, about 1 ½ inches in diameter. Place each one in the boiling water/broth. Stir to make sure they don’t stick.

Cover and cook for 50 minutes.

Cut one open to make sure it is fully cooked. If not, cook them for a few minutes more.

Lift out of water with a slotted spoon and place 1 or 2 in a serving bowl.

Garnish with a little chopped parsley.

Note: If you are not serving them immediately, just keep drained matzo balls in a covered glass bowl until you are ready to use them.

Nutritional Facts

Total Fat
10g
14%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
45mg
15%
Carbohydrate, by difference
75g
58%
Protein
17g
37%
Vitamin A, RAE
5µg
1%
Calcium, Ca
24mg
2%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
12µg
22%
Sodium, Na
1529mg
100%
Water
99g
4%
Zinc, Zn
1mg
13%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.