Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay


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

  • Matzo Ball Soup
    • 8 1/2 cups Brown Chicken Stock, divided
    • 1/8 teaspoon ground nutmeg
    • 1 1/4 cups finely chopped onion
    • +20 other ingredients
  • Matzo Ball Soup
    • 1 (1-oz.) package fresh dill
    • Kitchen string
    • Fresh dill sprigs
    • 1/2 teaspoon ground white pepper
    • 1 bunch fresh parsley
    • +14 other ingredients

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