Throwdown's matzo ball soup

  • Preparation Time30 mins
  • Cooking Time205 mins
  • Serves8
  • DifficultyEasy
For matzo balls:
6 tbsp chicken fat
3 tbsp finely chopped chives
4 large eggs
Small handful finely chopped fresh dill
2 tbsp soda water
1 tsp granulated sugar
1 1/4 tsp salt
1/4 tsp ground black pepper
90g matzo meal

For the chicken stock

2 large yellow onions, quartered
3 carrots, cut into 3.5cm pieces
3 stalks celery, cut into 3.5cm pieces
2 bay leaves
1 tsp white peppercorns
1 small bunch parsley
10 sprigs fresh thyme
1 (1.4kg) chicken
1.4kg chicken bones, neck included
Water
2 jalapeno peppers, roasted and slit
Salt and freshly ground black pepper
Chopped fresh dill leaves
1) For the matzo balls:
Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

2) In a large bowl, add the eggs, dill, soda, granulated sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

3) Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 50g each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

4) For the chicken stock:
Combine all ingredients in a large stockpot and add enough cold water to cover by 4cm. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

5) Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. season with salt, pepper and freshly chopped dill.

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