Flavorful Matzo Ball Soup

Staff Writer
Flavorful Matzo Ball Soup
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
217
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons chicken broth
  • 4 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
  • 1 carrot
  • 1 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.

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.

Nutritional Facts

Total Fat
13g
21%
Sugar
3g
N/A
Saturated Fat
4g
21%
Cholesterol
120mg
40%
Protein
9g
18%
Carbs
15g
5%
Vitamin A
134µg
15%
Vitamin B12
0.3µg
4.3%
Vitamin B6
0.2mg
8.9%
Vitamin C
1mg
2%
Vitamin D
1µg
0.2%
Vitamin E
0.7mg
3.4%
Vitamin K
5µg
6%
Calcium
30mg
3%
Fiber
0.8g
3.2%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
1mg
7%
Magnesium
15mg
4%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
15%
Phosphorus
114mg
16%
Polyunsaturated
2g
N/A
Potassium
276mg
8%
Riboflavin (B2)
0.3mg
18%
Sodium
284mg
12%
Thiamin (B1)
0.1mg
7.5%
Zinc
0.7mg
4.7%

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