Joey's Matzo Ball Soup
This soup is ideal for a Passover meal because it can be prepared several hours in advance. Refrigerate the strained stock and matzo balls separately. Just before serving, return the matzo balls to the stock and reheat.
Ingredients
- 4 eggs
- 5 Tbs. melted chicken fat or vegetable oil
- 8 1/2 cups chicken stock
- 1 cup matzo meal
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped fresh dill
- 2 Tbs. minced shallots
- 1 carrot, peeled and finely grated
- 1 cup peeled and finely diced carrots
Directions
In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1 hour.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.