Joey's Matzo Ball Soup
Joey's Matzo Ball Soup is rated
out of
5 by
2.
Prep Time:
35 minutes
Cook Time:
40 minutes
Servings:
6
This soup is ideal for a Passover meal because it can be prepared several hours in advance. Refrigerate the strained stock and matzo balls separately. Just before serving, return the matzo balls to the stock and reheat.
Ingredients:
- 4 eggs
- 5 Tbs. melted chicken fat or vegetable oil
- 8 1/2 cups chicken stock
- 1 cup matzo meal
- 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
- 1 cup peeled and finely diced carrots
Directions:
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 hour.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
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. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
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. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.
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Rated 5 out of
5
by
HappyHealthy from
Delicious Matzo Ball Soup!
Although I may have used half the bowls and pots I own -- and it took quite a bit of time to prepare -- this matzo ball soup is wonderful. I easily altered it to fit the health needs of my family. Instead of 4 eggs, I used original Egg Beaters (actually used a store brand) to replace 2 of the eggs. I used egg whites to replace the 2 other eggs. In both cases, 1/4 cup equals one egg. I took the suggestion in a previous review and whipped the whites before adding. And just before forming the matzo balls, I added 1 Tbsp of seltzer (not club soda, which has salt). I used about 1/3 less salt than the matzo ball mixture called for. I used Trader Joe's Organic Low Sodium Chicken Broth for the soup. No added salt was needed in the soup because the seasoning in the matzo balls gives it great flavor.
Date published: 2016-04-23
Rated 5 out of
5
by
NikkiS911 from
Incredible flavor and perfect texture
These matzo balls were by far the most flavorful and delicious matzo balls I have ever had. Everyone at dinner was blown away and there is no question that I would make them again. The only change I made was that I added a touch of seltzer water---the matzo balls came out tender and fluffy with just the right amount of density. If you prefer really airy matzo balls, you can separate the eggs and beat the whites before adding them back in. The best part of this recipe was the amount of flavor the carrot, shallots, and dill give.
Date published: 2012-04-08