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« Recipe: Classic Chicken Soup with Matzo Balls »

Classic Chicken Soup with Matzo Balls

Adapted from Michael Ruhlman's The Book of Schmaltz

Yield: 8-12 matzo balls


For the Matzo Balls

1 c matzo meal (or 4 squares of matzo, well pulverized in a food processor

4 large eggs, beaten

1/4 c schmaltz, melted

1/4 c gribenes (optional)

1/4 c chicken stock or water

1 t baking powder

1 t kosher salt

freshly ground black pepper, to taste

For the Soup

2 quarts chicken stock

4 carrots, peeled and thinly sliced

A few sprigs of dill or parsley


Combine all the ingredients in a bowl and stir until they are thoroughly mixed. Cover with plastic wrap and set aside at room temperature for 30 minutes, or refrigerate up to 24 hours.

With damp hands, form the matzo mixture into 8-12 golf-ball size orbs (they will double in size).

Bring a large pot of salted water to a brisk boil, and then reduce the heat. Add the matzo balls and let the water return to a simmer. Cover the pot, and simmer until the matzo balls are cooked through, 30-40 minutes.*

Ten minutes before the matzo balls are ready, bring the prepared chicken stock to a simmer. Add the carrots and cook until al dente.

To serve, ladle some soup, a few pieces of carrot and two matzo balls into each bowl. Sprinkle with dill or parsley and serve immediately.

*The matzo balls can be made up to this point the day before. When they are cool, individually wrap them in saran wrap and store in the refrigerator.  Reheat in simmering stock when ready to serve.