Matzo Ball Soup - Featured Recipe -
Featured Recipes

Matzo Ball Soup

Making matzo ball soup with my mother and grandmother was such a great memory for me. Year after year, we would always watch the matzo balls go into the pot and with great anticipation and wonder; watch for them to spring up to the top. And when they did, I can remember all of us looking at each other with big smiles on our faces. This was such a great sense of accomplishment and was hopeful that the coming year would also be filled with such great things!
Categories: Jewish, Soups
Step 1
3 lb soup chicken
1 onion • diced
3 celery rib • diced
2 carrots • diced
4 garlic cloves
salt and pepper to taste
Place oil in large pot. Get hot and add onion, celery, carrots and garlic. Let vegetables sweat. Add chicken and fill pot with water to cover chicken about 1 gallon of cold water; bring to a boil. Simmer for about 2 hours. Add salt and pepper to taste.

Put into large container and chill over night. Skim fat off the top and save for matzo balls. Remove the chicken out of soup, pull meat to use at plating time.
Step 2
3 eggs
6 tbsp water
3 tbsp schmaltz — chicken fat
2/3- 3/4 cup matzo meal
3 tbsp parsley - chopped
salt and pepper  to taste
1 tbsp vegetable oil
1/2 bunch parsley sprigs
Whisk together eggs, water, smaltz. Add matzo meal, salt and pepper. Cover with plastic and refrigerate for about 5 hours. Wet hands with cool water, take matzo ball mixture and roll into balls. This should make about 12 balls. On stove have chicken soup simmering and drop balls into the soup. Once all the balls are in cover pot. Let simmer for about 45 minutes. Hopefully, matzo balls will float to the top of the pot.

Place some chicken and matzo balls in bowls. Ladle in soup, garnish with chop parsley.

Recipe courtesy of Executive Chef Elaine Taubin, Loews Vanderbilt Hotel, Nashville TN


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