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Joan Nathan’s Matzo Ball Soup

5.0(2343)

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

by Joan Nathan·published 2012-03-28

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JewishAppetizer

Servings

About 15 matzo balls

Total time

4h 15m

Calories / serving

68 kcal

Ingredients (9)

serves

4 large eggsegg
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)schmaltz
1/4 cup chicken stock or vegetable stockchicken
1 cup matzo mealmatzo-meal
1/4 teaspoon ground nutmegnutmeg
1 to 2 tablespoons freshly grated gingerginger
2 tablespoons finely chopped parsley, dill or cilantroparsley
1 teaspoon salt, more for cookingsalt
Black pepperpepper

Instructions (3 steps)

01In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
02To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
03Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

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Rich recipe — supports nutrition-aware planning.