Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay


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

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
    • 2 garlic cloves, minced
    • 8 ounces chicken livers
    • 1 1/4 teaspoons salt, divided
    • Cooking spray
    • 2 teaspoons vegetable oil, divided
    • +18 other ingredients
  • Matzo Ball Soup
    • 1 medium onion, quartered
    • 4 large eggs, lightly beaten
    • 1 bunch fresh parsley
    • 4 medium carrots, thinly sliced
    • +14 other ingredients

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