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Matzo Ball Soup

| March 6, 2014

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 Matzo Ball Soup

Rendered chicken fat can often be found at butcher shops and well-stocked meat markets.  If you cannot find it, margarine (or softened butter, if you’re not trying to stay kosher) can be substituted.



Serves 4 to 6

  4 large eggs, lightly beaten  
  2 quarts, plus ¼ cup, chicken stock  
  ¼ cup rendered chicken fat  
    Kosher salt and freshly ground black pepper  
  1 cup unsalted matzo meal  
  2 tablespoons olive oil  
  1 medium yellow onion, peeled and chopped  
  4 medium carrots, peeled and cut into ½-inch slices  
  2 medium parsnips, peeled and cut into ½-inch slices  
  2 ribs celery, sliced  
  4 cloves garlic, peeled and minced  
  1 pound cooked chicken meat, cut into ½-inch cubes  
    Fresh dill, chopped, for garnish  




  1. In a bowl, whisk the eggs together with the ¼ cup chicken stock and the chicken fat.  Season the mixture with 1½ teaspoons of salt and a pinch of black pepper.  Stir in the matzo meal until well combined.  Cover and refrigerate until the batter is well chilled and firm, 30 to 60 minutes.
  2. In a stockpot set over medium-high heat, warm the olive oil.  Add the onion, carrots, parsnips, celery, and garlic.  Cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes. Pour the 2 quarts of chicken stock into the stockpot and bring to a boil.  Reduce to a simmer.
  3. Working with about 2 tablespoons of the chilled matzo batter at a time, roll the batter into individual matzo balls and place them in the simmering soup.  Cover the stockpot and simmer until the vegetables are tender and the matzo balls are cooked through, 25 to 30 minutes.
  4. Add the chicken meat to the stockpot and continue to simmer until the meat is heated through.  Season the soup to taste with salt and pepper.  Garnish with a sprinkling of freshly chopped dill.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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