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.
- 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
- 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 1/2 hour.
- 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.
- Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
- 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.
