How To Make Gail Simmons' Grandma's Classic Matzo Ball Soup | #StayHome

matzo meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free and bread crumbs are more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and homemade broth can save money.

Start with good quality chicken stock, about 8 to 10 cups.

Prepare the stock by using a whole chicken cut into parts, with 4 carrots, 4 ribs of celery, and 2 white onions coarsely chopped.

Add the chicken and vegetables into a big stock pot with 3 and 1/2 quarts of water and some peppercorns and parsley.

Bring the stock to a simmer and let it simmer for about 20 minutes.

Remove the chicken breasts, pick the meat off, and return the bones to the stock for an additional 2 hours of simmering until reduced by a third.

Strain the stock and reserve the meat in a bowl for later use.

In a mixing bowl, crack 4 eggs and lightly scramble them without beating them too much.

Add 1 cup of matzo meal, 1 teaspoon of baking powder, 2 teaspoons of kosher salt, and 3 tablespoons of club soda to the eggs and stir together.

Incorporate 1/4 cup of schmaltz into the mixture, or use clarified butter or canola oil if schmaltz is unavailable.

Coarsely chop about 2 tablespoons of dill and add it to the mixture.

Chill the matzo ball mixture uncovered in the fridge for about 30 minutes to 2 hours.

Wet your hands and take 1 tablespoon of the matzo mixture to roll into balls, making them about golf ball size.

Bring a big Dutch oven of water to a boil and gently drop the matzo balls into it.

Cover the pot and let the matzo balls cook for about 30 to 40 minutes.

While the matzo balls are cooking, prepare the simmering stock and add about 2 cups of cooked chicken, along with cut-up carrots and celery.

Once the matzo balls have tripled in size and are light and fluffy, place one in the center of a bowl and ladle the soup with chicken and vegetables around it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens