Matzo Ball Soup in Fresh Chicken Stock

11:00 PM, Mar 11, 2013   |    comments
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Chicken Stock
1 (4-6lb) Hen
3 Large Carrots, Scrubbed and Cut into large pieces
1 Large Onion, Quartered
2 Large Celery Stalks, Chopped
3 Sprigs Fresh Dill
3 Sprigs Fresh Parsley
Kosher Salt as needed
Black Pepper as needed

Matzo Balls
1 Cup Ground Matzo or Matzo Meal
4 Tablespoons Schmaltz (chicken fat)
4 Eggs, Lightly beaten
2 teaspoons salt
¼ Cup Water or Seltzer


Cover Hen in a large pot and bring to a boil over high heat. Skim foam from top of pot while adding carrots, onion, celery, herbs, salt and pepper. Simmer at lower heat for approximately one hour or until chicken begins to separate from the bone. Pour soup through fine strainer while setting chicken aside for another use. Allow clear stock to cool then skim chicken fat from the top, saving for Matzo Balls.

Mix eggs and schmaltz together in large mixing bowl, add ground matzo, salt and water or seltzer. Cover and refrigerate for at least 30 minutes. Moisten Palms and roll dough into balls 1-1 ½” inch in diameter (approximately ten large or 15 medium sized balls). Bring Salted Water to a boil, while warming chicken stock as well. Drop the balls into the boiling water. Reduce heat to low and simmer covered for about 30 minutes. Transfer matzo balls from water to chicken stock with a slotted spoon. Simmer for 10-15 minutes. Garnish with Fresh Dill and serve.

Presented by: Cherise DePaz

Date Aired: March 12, 2013

Cherise DePaz

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