How to Make Matzoh Ball Soup | Andrew Zimmern

matzoh meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free, while bread crumbs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

Add baking soda, granulated garlic, and onion powder to a bowl and mix well.

Add salt to the dry ingredients and incorporate thoroughly.

In a separate bowl, add cream of tartar to egg whites and beat until foamy but not completely stiff.

In a pot, add carrots, onion, and rutabaga to chicken broth and bring to a gentle simmer.

Prepare matzo balls by combining matzo meal with beaten egg whites and schmaltz, mixing until incorporated.

Wrap the matzo mixture in plastic wrap and refrigerate for at least 1 hour to absorb moisture.

Moisten hands with water to prevent sticking and form golf ball-sized matzo balls.

Increase the heat of the broth to ensure it is gently simmering before adding the matzo balls.

Add a bouquet garni of dill and parsley to the simmering broth.

Gently drop the matzo balls into the broth and simmer for about 25 minutes until they float and are cooked through.

Stir in additional fresh dill and parsley before serving.

Serve the soup in low flat bowls, adding two portions of matzo balls per bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens