Matzo Ball Soup
Passover, the most widely observed Jewish holiday, commemorates the exodus of Jews from Egypt. It falls on the first full moon of early spring, and the first evening is celebrated with a Seder, a ceremonial meal at which chicken soup with matzo balls is traditionally served. If you don’t have chicken stock, you can combine 6 tablespoons or cubes or chicken bouillon with 4 quarts water.
Ingredients
For the broth:
- 1 Tbs. olive oil
- 1 onion, quartered
- 1/2 bunch celery, roughly chopped
- 5 garlic cloves, smashed
- 4 quarts (4 l) chicken stock
- Kosher salt
- 1/2 bunch dill
For the matzo balls:
- 6 large eggs
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. water
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. vegetable oil
- 1 1/2 cups (6 oz./180 g) matzo meal
- 1 Tbs. kosher salt
- 1 tsp. baking powder
For the soup:
- 1/2 bunch celery, trimmed and sliced on the bias into 1/4-inch (6-mm) slices
- Good-extra virgin olive oil for finishing
- Leaves from 1 bunch celery for garnish
- 1/2 bunch dill, leaves picked for garnish
Directions
In a large stock pot over medium-high heat, warm the olive oil. Add the onion, celery and garlic and cook until slightly softened and fragrant, about 5 minutes. Add the stock, dill and a big pinch of salt. Bring to a boil, then cover, reduce heat to medium and simmer for 1 hour.
While the broth simmers, make the matzo balls: In a bowl, whisk together the eggs, water and vegetable oil. Add the matzo meal, salt and baking powder. Using a rubber spatula, fold the batter until just combined. Cover the bowl and chill for 1 hour to allow the matzo meal to hydrate.
Strain the broth into a large bowl, discarding the solids. Return the broth to the pot and bring to a vigorous simmer over medium-high heat.
Using a cookie scoop, scoop the matzo mixture into 12 equal portions. Wet your hands slightly and roll each portion into a ball.
To make the soup, add the matzo balls and sliced celery to the broth. Cover and simmer for 20 minutes, flipping the matzo balls halfway through cooking. The matzo should lighten in color and expand into fluffy matzo balls.
Ladle the soup into individual bowls. Garnish each bowl with celery leaves and dill and serve. Serves 4.
Williams Sonoma Test Kitchen
Serves 6.