Matzo Ball Soup
מרק כדורי מצה
Fluffy matzo meal dumplings floating in golden chicken broth — the Passover seder's most beloved first course. 'Jewish penicillin' is the nickname affectionately given to this restorative soup across the Ashkenazi world, a bowl of warmth, memory, and tradition.
Ingredients
- •1 cup matzo meal
- •4 eggs
- •¼ cup schmaltz (or olive oil)
- •¼ cup chicken broth
- •salt
- •pepper
- •1 tsp baking powder
- •3 carrots
- •3 celery stalks
- •1 whole chicken (3kg)
- •1 large onion
- •1 parsnip
- •bunch fresh dill
- •peppercorns
Instructions
- 1
Soup: Place whole chicken in a large pot. Add vegetables, dill, peppercorns, and 4L cold water. Bring to boil, skim foam. Reduce heat and simmer 2 hours. Strain. Season with salt.
- 2
Matzo balls: Whisk eggs with schmaltz and broth. Stir in matzo meal, baking powder, salt, and pepper. Refrigerate 30 minutes.
- 3
With wet hands, form mixture into smooth balls (they will expand!). Handle gently — do not overwork.
- 4
Drop into a large pot of gently simmering salted water. Cover and cook 35–40 minutes without lifting the lid.
- 5
Serve in hot golden broth with a slice of carrot.
Kosher notes
Meat. Use schmaltz for the most traditional flavor. Oil works for a lighter version.
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