Matzo Ball Soup
Ingredients
- 2 lb chicken bones and thighs, skin removed
- 1 medium yellow onion, halved
- 3 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 tbsp fresh dill, plus more for garnish
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 4 large eggs
- ½ cup matzo meal
- 3 tbsp schmaltz (rendered chicken fat), melted
- 2 tbsp seltzer water, chilled
- ¼ tsp white pepper
- 6 cups water
Instructions
- Bring 6 cups water to a boil in a large pot. Add chicken bones, thighs, halved onion, carrots, celery, dill, and ½ tsp kosher salt. Reduce heat to medium-low and simmer uncovered for 35 minutes, skimming foam from surface after 5 minutes. Strain through fine mesh, discarding solids. You should have approximately 5 cups clear broth.
- While broth simmers, prepare matzo balls: whisk together eggs, melted schmaltz, seltzer water, matzo meal, remaining ½ tsp kosher salt, and white pepper in a bowl until just combined. Cover and refrigerate for 15 minutes—the mixture will thicken slightly.
- Return strained broth to pot and bring to a gentle boil over medium-high heat. Using wet hands or two spoons, form matzo mixture into 8 balls (approximately 1.5 inches diameter each). Drop gently into boiling broth.
- Reduce heat to medium, cover partially, and simmer for 12-14 minutes. Matzo balls will sink initially, then rise to the surface when done. They should be tender but hold their shape.
- Ladle matzo balls and broth into bowls. Garnish with fresh dill and a pinch of black pepper. Serve immediately while steaming hot.
Inspired by Yehuda Sichel’s winning matzo ball soup. This is a plausible recreation, not the chef’s original recipe.