Matzo Ball Soup

Try this recipe for Matzo Ball Soup from chef Alon Shaya
Matzo Ball Soup

Duck fat gives these matzo balls a richness, and the homemade stock for the soup makes this classic wholesome matzo ball soup recipe a cut above the rest.

Recipe courtesy of Chef Alon Shaya of Shaya.

8
Servings
211
Calories Per Serving
Deliver Ingredients

Ingredients

For the soup:

  • 2 (3-pound) whole chickens, innards removed, legs and breasts separated
  • 1 large onion, peeled and cut in half
  • 1 large carrot, peeled and cut in half
  • 2 celery ribs, washed and cut in thirds
  • 1 Tablespoon kosher salt
  • 1 stick of cinnamon
  • 1 whole star anise
  • 1 clove of garlic, crushed
  • 2 bay leaves
  • 4 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 2 heads broccoli, cut into florets
  • 4 1/2 Tablespoons hawyej or curry powder
  • 1 bunch parsley

For the matzo balls:

  • 1 Cup matzo meal
  • 1/2 Cup duck fat (chicken fat can substitute)
  • 4 whole eggs, lightly beaten
  • 3 Teaspoons salt
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon garlic powder

Directions

For the soup:

Remove excess fat, breast meat, and legs/thighs from the body of the chicken. Place the body in a large stock pot and add enough water to cover the chicken by 1 inch. Place over a low flame and slowly bring to a simmer. As it simmers, skim off all the foam and fat as it rises to the top. Continue to cook for 45 minutes on a low simmer. Add the onions, carrot, celery, salt, star anise, cinnamon, garlic, and bay leaves. Continue to cook partially covered for 2 hours on a low flame. Strain the broth and place the strained broth into another large pot. Add the remaining broccoli florets, chicken legs, hawyej, and matzo balls to the broth and let cook slowly for 45 minutes. At this point, you can hold the soup warm until you are ready to serve.

When ready to serve, remove the chicken legs and pull apart the meat. In a hot saute pan over medium heat, place the chicken breast skin side down and begin to sear. Let cook for about 8 minutes or until the skin has become crispy and golden. Flip and cook the flesh side for another 34 minutes. You want the chicken breast to be cooked to medium. Remove from pan, let rest for 5 minutes and dice. Return the leg meat as well as the diced breast to the broth. Check the soup for seasoning of salt and add the lemon juice. After the soup is plated, sprinkle on the green onions, and drizzle with extra virgin olive oil.

For the matzo balls:

Mix the matzo meal with the salt, onion powder, and garlic powder. Warm the duck fat until it becomes liquid, but not hot. Add the eggs and duck fat to the other ingredients. Mix until evenly incorporated. Let mixture rest in the refrigerator for 1 hour prior to rolling. Roll into 1-ounce balls and carefully place in the simmering chicken broth to cook. Cook for 45 minutes on low heat.

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
33mg
11%
Carbohydrate, by difference
25g
19%
Protein
8g
17%
Vitamin A, RAE
48µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
141mg
14%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Niacin
2mg
14%
Phosphorus, P
199mg
28%
Selenium, Se
12µg
22%
Sodium, Na
91mg
6%
Water
18g
1%
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.