Matzo Ball Chicken Broth Comfort (Printable Version)
# What You'll Need:
→ For the matzo balls
01 -
120 g matzo meal
02 -
2 large eggs
03 -
45 ml rendered chicken fat (schmaltz)
04 -
3 g salt
05 -
2 g baking powder (optional)
→ For the soup
06 -
2 litres chicken broth
07 -
2 medium carrots, sliced
08 -
2 celery stalks, sliced
09 -
1 medium onion, peeled and quartered
10 -
2 garlic cloves, peeled and smashed
11 -
5 g fresh dill, chopped (plus extra for garnish)
12 -
5 g fresh parsley, chopped (plus extra for garnish)
# Step-by-Step Directions:
01 -
Combine matzo meal, eggs, rendered chicken fat, salt, and baking powder in a mixing bowl. Mix until evenly incorporated, then refrigerate the mixture for 30 minutes to allow it to firm up.
02 -
In a large pot, bring chicken broth to a gentle simmer. Add sliced carrots, celery, quartered onion, and smashed garlic. Continue to simmer so the flavours infuse.
03 -
With moistened hands, shape the chilled matzo mixture into small, even balls approximately 3 cm in diameter.
04 -
Gently lower the matzo balls into the simmering broth. Cover and cook for 30–40 minutes, ensuring the matzo balls are fully cooked and tender throughout.
05 -
Remove the soup from heat, discard onion and garlic if desired, and garnish with freshly chopped dill or parsley before serving.
# Helpful Notes:
01 -
For lighter matzo balls, use the optional baking powder and avoid over-mixing the dough.
02 -
Letting the matzo mixture rest in the fridge helps achieve a tender, cohesive dumpling.