Matzo ball soup is commonly associated with Passover, if you are Jewish. I remember it was always my favorite food to eat during Pesach, and my cousin Joyce made it. My mom tried one year and her matzo balls were like cement rocks. I didn’t know all the debate over matzo balls at that time, the art of floaters (matzah balls that float in the broth) and that it wasn’t just a “Jewish” food. Non Jews regularly order matzo ball soup for the yummy taste, NEWSFLASH Matzo Balls are a delicious way to eat chicken soup. It’s the Jewish take on chicken noodle soup or dumpling soup. Be careful to eat matzo with fruit, it does clog some people up.
This recipe for the matzo balls is adapted from Joan Nathans recipe. I made some small adjustments but her recipe can also be found online and in her cookbook.
Ingredients (for Matzo Balls)
- 4 large eggs
- 1/4 cup chicken fat (duck fat is what I use) you can use melted coconut oil for a vegetarian version but it will NOT taste the same
- 1/4 cup chicken or vegetable stock
- 1 cup matzah meal
- 1/4 Tsp ground nutmeg
- 2 TB roughly freshly grated ginger (I grate a 2 inch piece skin on)
- 2 TB chopped dill
- 1 Tsp salt
- black pepper
Ingredients for Broth
- peels and ends of carrots
- peels and ends of parsnips
- ends of celery
- garlic skins
- any other leftover veggie peels/ends
Ingredients for Soup
- 1lb carrots
- 5 parsnips
- 1 bunch of celery
I know this seems like a lot of work and ingredients. IT ISN’T! In this recipe the entire vegetable gets used which is my favorite way to cook!!!
Step 1. – Broth
- Add all skins/peels/ends to a large pot
- Cover with water, bring to a boil then let simmer for 5+ hours
- use a skimmer to take the veggies and pieces out
** you are left with a yummy, low salt, amber colored veggie broth.
- Add all ingredients together, mix well, cover and refrigerate overnight.
- Salt a pot of water, boil, make balls (I use a cookie scoop) and with wet hands mold and gently place in water.
- Reduce heat, cover and cook for 40 minutes.
** add to broth immediately, or put in airtight container for later!!!
- Chop carrots, parsnips, and celery.
- Add to broth, bring to a boil and simmer for 30 minutes
- Ladle into a bowl and add the matzah balls.
** feel free to add shredded cooked chicken