Best Matzo Ball Soup | Recipe by Lounging with Lenny

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.

Preheat the oven to 400 degrees Fahrenheit.

Roast 2 pounds of chicken wings in the oven for 1 hour.

In a bowl, crack 4 large eggs and lightly whisk them with a fork or whisk.

Add 1 cup of matza meal, 1/8 teaspoon of nutmeg, and 1/4 cup of chicken fat or vegetable oil to the eggs.

Add 4 tablespoons of cold water and season with salt and white pepper.

Mix the ingredients together, cover with plastic wrap, and refrigerate for 1 hour.

Dice 2 large onions and set aside without peeling them.

Roughly chop 3 celery stalks and set aside.

Roughly cut 1 large carrot and set aside.

Cut 1 parsnip into large pieces and set aside.

Take 1/4 bunch of parsley and set aside.

Cut 1 head of garlic in half and set aside.

Add 3 bay leaves and some black peppercorns to the bowl with the vegetables.

Remove thick stems from the dill and chop it finely.

Peel 1 carrot, cut it in half, and slice it on a mandolin or by hand.

Once the chicken wings are roasted, transfer them to a pot and add the prepared vegetables.

Cover everything with cold water, season with salt, bring to a boil, then reduce heat to low and let it simmer for 1 hour.

After 1 hour, remove the chicken from the pot and cool it down.

Separate the meat from the bones, discarding the skin and putting the bones back into the pot.

Break the meat into small pieces and set aside on a plate.

In a separate pot, bring cold water to a boil and add 2 tablespoons of salt.

Lower the heat and roll the matza ball mixture into balls, using cold water to prevent sticking.

Cook the matza balls in the boiling water with a closed lid for 40 to 50 minutes.

Once the matza balls are ready, place them on a sheet pan and set aside.

Remove the bones and vegetables from the chicken stock using a mesh strainer lined with cheese cloth.

Bring the strained chicken stock to a boil, skim if necessary, and add sliced carrots, cooking for 7 minutes.

Add approximately 2 matza balls per person to the stock and let them sit on low heat for a couple of minutes to absorb flavor.

Plate the matza ball soup by placing some chicken in a bowl, adding chicken stock with carrots, and topping with a couple of matza balls and chopped fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens