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Matzo Ball Soup
Whether you make matzo ball soup every year or it’s your first time tackling the Jewish comfort food, this recipe shows you how to create floaters, not sinkers.
👥 4 Servings⏱️ Prep & Cook: 3h 45m🔥 Cook: 25 min👤 Mitchell Davis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Broth:
2
Place ½ large chicken (about 2½ pounds), cut into pieces or a combination of necks, backs, wings, and other chicken parts to equal 4 pounds, 4 stalks celery, tops included, roughly chopped, 3–4 carrots, roughly chopped, 2 yellow onions, roughly chopped, 1 small parsnip, roughly chopped, 1 small turnip, peeled and chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. whole black peppercorns, and 1 point of a star anisel in an 8-quart stock pot and add about 3 qt. cold water to cover. Set over high heat and bring to a boil, skimming any froth that rises to the surface. Turn the heat down to low, set the lid ajar, and simmer ⏱️ 2 hours.
–4 carrots, roughly chopped3yellow onions, roughly chopped2. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. whole black peppercorns1 tsp
3
Add 4 sprigs fresh dill and continue simmering an additional ⏱️ 45 minutes. Turn off the heat, cool to room temperature, and strain through a fine sieve. Refrigerate. Do Ahead: Broth will taste even better if prepared 1–2 days in advance. Keep chilled and skim off any fat that coagulates on the surface; reserve fat for matzo balls.
4
Matzo balls and assembly:
5
Whisk 5 large eggs, 4 Tbsp. hot chicken soup or water, 3 Tbsp. chicken fat (schmaltz), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Stream in ¼ cup hot broth or water, whisking constantly. Add 1 cup plus 2 Tbsp. matzo meal and whisk to combine. Refrigerate, uncovered, ⏱️ 1 hour.
large eggs5. chicken fat (schmaltz), skimmed from the soup3 Tbspplus 2 Tbsp. matzo meal1 cup
6
Bring 5 qt. water to a boil over high heat. Add 4½ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt to the boiling water and stir to dissolve. Remove the matzo ball mixture from the fridge. Wet your hands with cold water and gently shape about 2 Tbsp. of the mixture into a sphere by rolling it around in the palms of your wet hands. Try not to compact the ball too much. Note that the matzo balls will swell to more than double their size when cooked.
7
Add the rolled matzo balls to the boiling salted water and repeat with the remaining mixture. Bring the water back to a boil. Once boiling, turn the heat down to a simmer, tightly cover the pot, and cook for about ⏱️ 40 minutes until the matzo balls are floating on the surface, puffed, and snowy white.
8
Meanwhile, bring strained broth to a simmer in a large pot. Using a slotted spoon, transfer the cooked matzo balls to the hot broth. Keep warm until ready to serve. Ladle in to bowls and garnish with fresh dill (if using). Editor’s note: This recipe first appeared on Epicurious in February 2017. Head this way for more of our favorite recipes for Rosh Hashanah →
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