
Matzah Ball Soup
3h 50m
A well-seasoned, soft matzah dumpling that is usually dipped in the golden broth, a rich, comforting, and nutritious broth.
You can substitute the matzah flour with bread flour and the schmaltz—rendered chicken fat— with vegetable oil if needed.
In this preparation, Jewish mothers put together all the eggs, flour, and fat their children need to grow up healthy.
Cut 3 large onions in half
Cut 1 tomato in half
Trim, peel, and chop 2 carrots into large pieces
Crush 6 garlic cloves
Place the onions in a large stock pot over high heat, cut side down, until charred
Reduce the heat to medium and add 1 tbsp of shmaltz
Add the carrot, the leek, the celery, and the crushed garlic
Add the celery leaves and and dark green parts of the leek
Add 1 tbsp of shmaltz
Add 1 whole large chicken and 600 g of veal shank
Generously add salt and black peppercorns to taste
Cover with water and place a weight on top of the chicken. Turn the heat to medium-low and simmer for 1½h until the chicken and veal are cooked through
Peel and grate enough white onions to yield ½ cup
Add ¼ cup of vegetable oil to a pan over medium heat. Add the grated onion and cook until it just starts to brown
Crack 3 eggs into a large bowl
Add ¼ cup of the cooked onion and 20 ml of sparkling water to the bowl. Whisk the ingredients
Season with salt and black pepper to taste
Grate nutmeg to taste. Mix to combine
Add 80 g of matzah flour and mix until combined
Place the mixture in the refrigerator for 30m to hydrate and firm up
Add water to a medium pot. Bring it to a boil over high heat and add salt to taste
Remove the dough from the refrigerator
Add 2 tsp of baking powder. Mix by hand until incorporated
Roll the dough into small balls that are approximately 1½ tbsp in size
Add the matzah balls to the water and reduce it to a simmer. Cook for 30m until they puff up
Turn off the heat and carefully remove the matzah balls from the pot
Remove the weight. Turn off the heat and remove the chicken and the veal from the pot
Strain the broth through a fine mesh sieve. The golden broth is ready
Place 2 matzah balls in a bowl and fill it with the hot golden broth. Garnish with fresh dill to taste. The matzah balls are ready
Enjoy!
Yield 6 people
Matzah Flour
80 gGrated White Onion
½ cupSparkling Water
20 mlEgg
3Vegetable Oil
¼ cupNutmeg
to tasteSalt
to tasteBlack Pepper
to tasteFresh Dill
to garnishBaking Powder
2 tsp
Golden Broth
Large Whole Chicken
1Veal Shank
600 gShmaltz
2 tbspLarge Onion
3Tomato
1Celery
2 stalksLeek
1Carrot
2Garlic
6 clovesBlack Peppercorn
to tasteSalt
to taste