• Margot's Matzo Ball Soup

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    • 1 x chicken - (abt 4 lbs) cut in 8 pcs
    • 2 x carrots coarsely minced
    • 2 x carrots thinly sliced on the diagonal
    • 2 x celery stalks coarsely minced
    • 1 lrg onion coarsely minced
    • 1 x fresh bay leaf
    • 1 tsp whole black peppercorns
    • 8 c. water - (to 10)
    • 6 lrg Large eggs
    • 6 Tbsp. schmaltz (rendered chicken fat) (available at butcher shops or possibly meat departments of large supermarkets)
    • 1 c. water
    • 1 Tbsp. coarse salt plus more
    • 1 3/4 c. matzo meal


    1. In a medium stockpot, combine chicken, minced carrots, the celery, onion, bay leaf, peppercorns, and sufficient water to cover. Bring to a boil over high heat. Reduce heat to medium-low, and simmer for 2 hrs.
    2. Remove chicken pcs, and set aside till cold sufficient to handle. Remove the meat, discarding skin and bones, and reserve for another use. Strain the stock, discarding the solids. Transfer to a covered container, and refrigeratetill completely cooled. Remove the fat which has risen to the top of the stock.
    3. Make the Classic Matzo Balls: In a medium bowl, whisk together Large eggs and schmaltz till combined. Whisk in 1 c. water and salt. Add in matzo meal, and whisk till combined. Cover, and chill overnight.
    4. Line a baking pan with parchment paper, and bring a large, wide saucepan of water to a boil; add in salt. Slightly dampen your fingertips, and form 2 heaping Tbsp. batter into a 1 1/2-inch ball, being careful not to compress mix too much, and place on pan. Continue to create balls with remaining batter.
    5. Place a ball on a large spoon, and slide it into the boiling water. Add in as many balls as will fit in pan without overcrowding; balls will double in size while cooking. When the balls float to the surface, after about 3 min, reduce heat to medium. Cover; cook about 45 min.
    6. To test for doneness, remove a ball from water, and slice in half. The color should be light throughout. If the center is darker, cook 5 - 10 min more. Using a slotted spoon, transfer matzo balls to a plate. Cook the remaining balls. (Makes 20)
    7. Heat chicken stock in a medium saucepan over medium-high heat. Add in sliced carrots, and cook till tender, about 10 min. Add in cooked matzo balls to bowls, and ladle stock over them. Serve immediately.
    8. This recipe yields 8 servings.

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