I’ve been wanting to make matzoh ball soup for the longest time now…since I went to TooJay’s for the first time when I was younger. I came across this recipe from Williams-Sonoma’s website. Despite what many people think about Williams-Sonoma recipes, this one like many others on their website was extremely simple. And the flavor you ask? WOWZAS! It sure brought the Jewish out of me that I never even knew existed. I paired this matzoh ball soup with a glass of Maneshewitz and Beastie Boys music since they are my favorite Jewish boys! It was the perfect dinner!
Matzoh Ball Soup
Ingredients
- 6 eggs
- 6 Tbs. melted chicken fat or vegetable oil
- 12 1/2 cups chicken stock
- 3 boxes matzoh meal
- 1 seasoning packet from matoh meal box
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped fresh dill
- 2 Tbs. minced shallots
- 1 carrot, peeled and finely grated
- 2 cups peeled and finely diced carrots
Prepare
- In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
- Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
- In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
- Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
- Slip the matzo balls into the simmering stock.
- When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
- Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
- Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
- Using a slotted spoon, transfer the matzo balls to a bowl.
- Strain the stock into a clean pot and return the matzo balls to the soup.
- Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
- Garnish with the sautéed carrots. Enjoy!
