Matzo ball soup

JanaBy Jana    

December 28, 2014

Matzo ball soup 0 5 0

This soup takes a while before you serve it. It is worth to have a go and cook it.

  • Prep: 45 mins
  • Cook: 3 hrs 30 mins
  • 45 mins

    3 hrs 30 mins

    4 hrs 15 mins

  • Yields: 6 Bowls


1For broth: put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours.

2Strain, discarding the solids. Let cool until the fat rises to the surface. Skim off the fat, reserving 2 tablespoons fat for the matzo balls.

3Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt.

4Cover and chill at least 2 hours. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.

5Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer. Cover and cook until the balls are tender cca 30-35 minutes.

6Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth.

7Garnish with dill.


1 chicken

3 stalks celery, halved

2 medium carrots, halved

1 onion, halved

5 plum tomatoes, quartered

3 sprigs parsley


1 teaspoon coriander seeds

1 teaspoon black peppercorns

2 whole cloves


For balls

4 large eggs

3 tbsp grated shallot or onion, squeezed dry

1 small clove garlic, finely grated

1 teaspoon finely grated lemon zest

1/4 teaspoon ground ginger

1 tbsp finely chopped fresh dill, plus small sprigs for topping

1 tbsp minced fresh parsley

1 cup matzo meal



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