Matzoh Ball Soup

Staff Writer
Matzoh Ball Soup
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
260
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. 

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
11g
17%
Sugar
7g
N/A
Saturated Fat
3g
17%
Cholesterol
122mg
41%
Protein
15g
30%
Carbs
24g
8%
Vitamin A
139µg
15%
Vitamin B12
0.3µg
4.3%
Vitamin B6
0.3mg
16.6%
Vitamin C
2mg
4%
Vitamin D
0.7µg
0.2%
Vitamin E
0.6mg
3%
Vitamin K
5µg
6%
Calcium
39mg
4%
Fiber
0.8g
3.3%
Folate (food)
41µg
N/A
Folate equivalent (total)
41µg
10%
Iron
2mg
10%
Magnesium
25mg
6%
Monounsaturated
5g
N/A
Niacin (B3)
7mg
35%
Phosphorus
182mg
26%
Polyunsaturated
2g
N/A
Potassium
543mg
16%
Riboflavin (B2)
0.5mg
30.5%
Sodium
640mg
27%
Thiamin (B1)
0.2mg
13.3%
Zinc
1mg
7%

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