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Gallery Test Kitchen’s Favorite Matzo Ball Soup Credit: Sidney Bensimon Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Ingredients Ingredient Checklist 4 large eggs 1 cup matzo meal 1/4 cup seltzer 1/4 cup schmaltz (reserved from broth), melted 2 teaspoons finely grated fresh ginger 1/2 teaspoon celery seed, optional 1/4 cup finely chopped fresh dill or flat-leaf parsley (or a combination), plus more for serving Kosher salt and freshly ground pepper Enriched Chicken Broth 3 medium carrots, peeled and cut into 1/4-inch rounds
Gallery Test Kitchen’s Favorite Matzo Ball Soup Credit: Sidney Bensimon
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Gallery
Test Kitchen's Favorite Matzo Ball Soup Credit: Sidney Bensimon
Test Kitchen’s Favorite Matzo Ball Soup
Credit: Sidney Bensimon
Test Kitchen’s Favorite Matzo Ball Soup
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 6
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 6
6
Ingredients
Ingredients
- 4 large eggs 1 cup matzo meal 1/4 cup seltzer 1/4 cup schmaltz (reserved from broth), melted 2 teaspoons finely grated fresh ginger 1/2 teaspoon celery seed, optional 1/4 cup finely chopped fresh dill or flat-leaf parsley (or a combination), plus more for serving Kosher salt and freshly ground pepper Enriched Chicken Broth 3 medium carrots, peeled and cut into 1/4-inch rounds
Directions
Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.
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All Reviews for Test Kitchen’s Favorite Matzo Ball Soup
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All Reviews for Test Kitchen’s Favorite Matzo Ball Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
