Matzoh Ball Soup

Matzoh Ball Soup
Staff Writer
Elana Horwich

Incredibly flavorful and easy to make, this is an extraordinarily delicious recipe of the Jewish food classic. This recipe substitutes the traditional schmaltz with duck fat for a richer and more indulgent soup.

6
Servings
337
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup matzoh meal
  • 4 eggs
  • 4-5 Teaspoons duck fat or schmaltz, at room temperature
  • 4 Tablespoons chicken broth
  • 1 1/2 Teaspoon salt, plus more for salting the cooking water
  • 1 Teaspoon pepper
  • 1/4 Teaspoon dried ginger
  • 1-2 Tablespoon chopped dill, plus extra whole dill for the broth
  • 10 Cups chicken broth
  • 1 carrot, chopped
  • 1 stalk celery, chopped

Directions

The day before you want to serve the soup, add the 4 tablespoons of chicken broth to a small skillet and simmer until reduced in 1/2. Pour into a glass and set in the fridge until it reaches room temperature.

Whisk the eggs, 1 ½ teaspoons of salt, pepper, ginger, and chopped dill in a bowl until well mixed. Stir in the matzoh meal and reduced chicken broth. Add the duck fat or schmaltz and stir well. Cover with plastic wrap and refrigerate over night.

The night day, heat 20 cups (5 quarts) of water with 4 cups of chicken broth in a large stockpot. Add the carrot, celery, and dill over a high flame and cover it until it comes to a boil. Add a good handful of salt to the broth to season it. Meanwhile, place the other 6 cups of chicken broth in a medium saucepan over a low simmer to warm through for serving. 

Using wet hands, form the matzoh meal mixture into round balls, about 1 ½ inches in diameter. Place each on in the boiling broth and stir to make sure they don't stick together. Cover, reduce the heat, and cook for about 50 minutes. Cut a matzoh ball open to check that it's fully cooked inside. Lift the matzoh balls out of the water and place 1-2 in a serving bowl. Ladle the reserved chicken stock into the bowl and garnish with a sprig of fresh parsley or dill. 

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
16mg
5%
Carbohydrate, by difference
58g
45%
Protein
12g
26%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
15mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Niacin
2mg
14%
Phosphorus, P
108mg
15%
Selenium, Se
13µg
24%
Sodium, Na
1332mg
89%
Water
305g
11%
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.