MATZOH BALL SOUP

January 10, 2013
Matzoh ball soup, soup, Jewish cooking, fall food, comfort food

I’ve been wanting to make matzoh ball soup for the longest time now…since I went to TooJay’s for the first time when I was younger. I came across this recipe from Williams-Sonoma’s website. Despite what many people think about Williams-Sonoma recipes, this one like many others on their website was extremely simple. And the flavor you ask? WOWZAS! It sure brought the Jewish out of me that I never even knew existed. I paired this matzoh ball soup with a glass of Maneshewitz and Beastie Boys music since they are my favorite Jewish boys! It was the perfect dinner!

Matzoh Ball Soup

Ingredients

6 eggs
6 Tbs. melted chicken fat or vegetable oil
12 1/2 cups chicken stock
3 boxes matzoh meal
1 seasoning packet from matoh meal box
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
2 cups peeled and finely diced carrots

Prepare

1. 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.

2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.

3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.

4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.

5. Slip the matzo balls into the simmering stock.

6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.

7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.

8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.

9. Using a slotted spoon, transfer the matzo balls to a bowl.

10. Strain the stock into a clean pot and return the matzo balls to the soup.

11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.

12. Garnish with the sautéed carrots.

 

Matzoh Ball Soup
Serves 8
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Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Ingredients
  1. 6 eggs
  2. 6 Tbs. melted chicken fat or vegetable oil
  3. 12 1/2 cups chicken stock
  4. 3 boxes matzoh meal
  5. 1 seasoning packet from matoh meal box
  6. 1 tsp. salt, plus more, to taste
  7. 1/4 tsp. freshly ground pepper
  8. 3 Tbs. chopped fresh dill
  9. 2 Tbs. minced shallots
  10. 1 carrot, peeled and finely grated
  11. 2 cups peeled and finely diced carrots
Instructions
  1. 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.
  2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
  3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
  4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
  5. Slip the matzo balls into the simmering stock.
  6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
  7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
  8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
  9. Using a slotted spoon, transfer the matzo balls to a bowl.
  10. Strain the stock into a clean pot and return the matzo balls to the soup.
  11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
  12. Garnish with the sautéed carrots.
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
Florida Girl Cooks http://floridagirlcooks.com/
Matzoh ball soup, soup, Jewish cooking, fall food, comfort food

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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