Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay


  • 5 oz. (1-¼ cups) matzo meal
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tsp. kosher salt
  • ¼ cup rendered chicken fat or fat reserved from the chicken broth, at room temperature
  • 7 cups Golden Chicken Broth
  • 4 large eggs
  • ¼ tsp. freshly ground white pepper

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmi...

View full recipe at Fine Cooking


Variations on Matzo Ball Soup

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    • 8 ounces chicken livers
    • 1 1/4 teaspoons black pepper, divided
    • 2 teaspoons vegetable oil, divided
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    • 1 (1-oz.) package fresh dill
    • Kitchen string
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