Matzo Ball Soup
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 stalks
Celery (halved)2 medium
Carrot (halved)1 tbsp
Parsley (minced fresh)1 tsp
Coriander Seed1 tsp
Black Peppercorn4 large
Egg3 tbsps
Shallot (grated)1 small
Garlic (clove, finely grated)1 tsp
Ground Ginger1 cup
Matzo MealDirections:
1
Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot
2
Add enough cold water to cover by 1 inch
3
Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours
4
Strain, discarding the solids
5
Let cool until the fat rises to the surface
6
(The broth can be made up to 3 days ahead; cover and refrigerate
7
) Skim off the fat, reserving 2 tablespoons fat for the matzo balls
8
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl
9
Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt
10
Cover and chill at least 2 hours or overnight
11
Roll heaping teaspoonfuls of dough into balls with damp hands
12
Cover and chill until ready to cook, up to 8 hours
13
Bring a large pot of salted water to a boil
14
Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes
15
Meanwhile, warm the prepared broth
16
Drain the matzo balls and serve in the warm broth
17
Top with dill
18
Photograph by Con Poulos