Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay


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

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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    • 1 1/4 teaspoons black pepper, divided
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