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Throwdown’s Matzo Ball Soup

Throwdown's Matzo Ball Soup
Prep Time
30 min
Cook Time
3h 25 min
Yields
8 servings

Bobby’s take on matzo ball soup featuring easy homemade matzo balls in a chicken stock flavoured with chicken, veggies and herbs.

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ingredients

Matzo Balls

6
Tbsp chicken fat
3
Tbsp finely chopped chives
4
large eggs
¼
cup finely chopped fresh dill
2
Tbsp seltzer water
1
tsp sugar
1 ¼
tsp kosher salt
¼
tsp ground black pepper
1
cup unsalted matzo meal

Chicken Stock

2
large yellow onions, quartered
3
carrots, cut into 2-inch pieces
3
stalks celery, cut into 2-inch pieces
2
bay leaves
1
tsp white peppercorns
1
small bunch parsley
10
sprigs fresh thyme
1
(3-lb) chicken
3
lbs chicken bones, neck included
Water
2
jalapeno peppers, roasted and slit
Salt and freshly ground black pepper
Chopped fresh dill leaves
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directions

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Step 1

Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

Step 2

In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

Step 3

Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

Step 4

Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

Step 5

Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.

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