Andrew Zimmern Cooks: Matzoh Ball Soup

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.

Whip egg whites with a pinch of cream of tartar until stiff peaks form.

In a bowl, combine garlic powder, onion powder, baking soda, baking powder, salt, pepper, egg yolks, and a whole egg.

Add schmaltz, minced onion, and matzoh meal to the bowl and gently fold together.

Cover the mixture with plastic wrap to prevent a dry skin from forming.

Refrigerate for 30-45 minutes or up to 24 hours to allow the matzoh meal to absorb the liquids.

Poach a whole chicken in hot chicken broth, bringing it to a boil then reducing to a simmer for 1 hour to 1 hour 10 minutes.

Remove the chicken from the broth and let it cool, then add onion, carrot, celery, and rutabaga to the broth.

Shred the chicken meat and add it back to the broth along with parsley and dill sprigs.

Form small matzoh balls with oiled hands, noting they will expand almost double in size.

Return to the pot after 20-25 minutes to check the matzoh balls, which should have doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens