Ingredients Print

Check off ingredients as you go

Serves 6

For the chicken broth

• 1 whole chicken (or chicken wings, thighs, or 1 poussin / Cornish hen)
• 3-4 carrots, cut into chunks
• 1 onion, quartered (or 2 small leeks)
• 2 stalks celery, cut into chunks (you can use the leaves too)
• 1 bay leaf
• a few sprigs parsley or dill
• 1 slice fresh ginger
• 1 cm (1/2 inch) piece fresh turmeric root (optional)
• Salt, pepper (preferably white)

Makes about 25 matzo balls

• 4 large eggs
• 2 Tbsp goose fat (or schmaltz, or a neutral oil)
• 200 g (1⅔ cups) matzo meal
• 2 Tbsp sparkling water (seltzer)
• a little cold water (as needed for the consistency)
• Salt, pepper
• 2 Tbsp chopped parsley (optional)

If you change the number of serving, consider adjusting cooking times!

Making the chicken broth

1. In a Dutch oven or large stockpot, put the chicken, brown it for a few minutes, add the vegetables, then cover with cold water and bring to a boil. Skim off the impurities that rise to the surface, then add the herbs, vegetables and aromatics. Season with salt and pepper. Cook at a gentle simmer for about an hour. Add water during cooking if needed.

Making the matzo balls

2. Meanwhile, in a small bowl, beat the eggs as for an omelet, season with salt and pepper, and add the parsley (if using). Gradually pour in the matzo meal (adjust according to the consistency), then the sparkling water and the goose fat (or oil). The matzo ball dough should be smooth and workable. Cover and let it rest in the refrigerator for at least 30 minutes (or overnight for the next morning).

3. With oiled hands, shape balls the size of a small walnut and drop them into a pot of boiling water. Cook, covered, for 20 minutes over medium heat (at a gentle simmer).

4. When the broth is done, remove the chicken. You can serve it on the side, or pull the meat off the bones and return it to the broth.

Just before serving, add the matzo balls to the broth.

Tips and variations

• Make the recipe with a beef broth instead (using chuck, shank…).

• For even fluffier matzo balls, beat the egg whites to stiff peaks and gently fold them in last.

• Matzo balls are usually cooked separately because they soak up a lot of broth and make it cloudy.

• Matzo balls freeze well. Shape the balls and freeze them; you can cook them straight from the freezer!

• Skim the fat off the broth with a skimmer or, if you make the broth ahead, after a stint in the refrigerator the fat will have set on the surface and is very easy to lift off with a spoon.