Joey's Matzo Ball Soup
This recipe brings the comforting flavors of traditional matzo ball soup to your table. Soft, fluffy matzo balls swim in a savory chicken broth, accented with the delicate sweetness of carrots and a hint of fresh dill. Each spoonful is a warm embrace, perfect for cozy gatherings or soothing moments alone.
— Constant Cookbook
Ingredients
- 4 eggs
- 5 Tbs. melted chicken fat or vegetable oil
- 8 1/2 cups chicken stock
- 1 cup matzo meal
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped fresh dill
- 2 Tbs. minced shallots
- 1 carrot, peeled and finely grated
- 1 cup peeled and finely diced carrots
Instructions
- In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1 hour.
- In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
- Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
- Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
- Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
- Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots. Serves 6.
- Joey Altman, Chef and Host of Bay Café, KRON TV.
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