matzo ball soup
Ingredients
- 2 large eggs
- 4 tbsp rendered chicken fat (schmaltz)
- 1 cup matzo meal
- 1/4 cup seltzer water, ice-cold
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/4 tsp ground nutmeg
- 8 cups homemade chicken stock
- 2 medium carrots, cut into 1/4-inch rounds
- 2 stalks celery, cut into 1/4-inch bias slices
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp Maldon sea salt for finishing
Instructions
- Whisk together eggs and schmaltz in a medium bowl until pale and emulsified, about 2 minutes. Fold in matzo meal, seltzer, kosher salt, white pepper, and nutmeg until just combined—do not overmix. Refrigerate mixture for 15 minutes until it firms slightly.
- Bring a 4-quart pot of salted water to 212°F (boiling). Wet your hands and gently form matzo mixture into 1.5-inch balls, dropping them into the water. Reduce heat to maintain a gentle simmer at 190°F. Cover and cook for 35-40 minutes until balls float and are tender throughout.
- While matzo balls cook, bring chicken stock to 190°F in a separate pot. Add carrots and celery, simmering for 8-10 minutes until vegetables are tender-crisp.
- Using a slotted spoon, transfer matzo balls to the simmering stock. Gently fold them in with the vegetables.
- Warm the soup through at 180°F for 3-4 minutes. Taste and adjust seasoning with kosher salt and white pepper.
- Ladle soup into bowls, ensuring each serving has 2-3 matzo balls. Garnish generously with fresh dill, parsley, and a pinch of Maldon sea salt. Serve immediately at 175°F.
Inspired by Alex Reznik’s winning matzo ball soup. This is a plausible recreation, not the chef’s original recipe.