Matzo Ball Soup

Name: Matzo Ball Soup
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 12 sprigs fresh dill; 4 cloves garlic, thinly sliced; 3 sprigs fresh cilantro; 2 small yellow onions, thinly sliced; 1 bunch celery, cut into 1/2" pieces; Sprigs from 1⁄2 bunch flat-leaf parsley plus 1 tbsp. chopped; 3 large carrots, peeled and cut into 1/2" pieces; 1 turnip, peeled and cut into 1/2" pieces; 1 parsley root, cut into 1/2" pieces; 1 (3 1⁄2-lb.) chicken; 1 lb. chicken feet; Salt, to taste; 2 tbsp. seltzer water; 1 ⁄ 8 tsp. dried dill; 2 eggs, at room temperature; 1 ⁄ 2 cup plus 1 tbsp. matzo meal

Serves
serves 8-10

ANDRÉ BARANOWSKI

This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world. This version comes from Renee Renner, a home cook in the Bronx, New York, who adds seltzer to the matzo balls to ensure that they turn out light and airy.

Ingredients

12 sprigs fresh dill
4 cloves garlic, thinly sliced
3 sprigs fresh cilantro
2 small yellow onions, thinly sliced
1 bunch celery, cut into 1/2" pieces
Sprigs from 1⁄2 bunch flat-leaf parsley plus 1 tbsp. chopped
3 large carrots, peeled and cut into 1/2" pieces
1 turnip, peeled and cut into 1/2" pieces
1 parsley root, cut into 1/2" pieces
1 (3 1⁄2-lb.) chicken
1 lb. chicken feet
Salt, to taste
2 tbsp. seltzer water
¹⁄₈ tsp. dried dill
2 eggs, at room temperature
¹⁄₂ cup plus 1 tbsp. matzo meal

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Instructions

Step 1

Gather up dill, garlic, cilantro, onions, celery, and parsley sprigs in a piece of cheesecloth to form a purse; secure with twine. Make a second purse with the carrots, turnips, and parsley root.

Step 2

Put dill purse, chicken, chicken feet, salt, and 1 1⁄2 gallons water into a large pot; bring to a boil. Reduce heat to medium-low; simmer, covered, for 1 1⁄2 hours. Add carrot purse and simmer, covered, until carrots are tender, about 30 minutes.

Step 3

Remove and discard dill purse and feet. Remove chicken and carrot purse; let cool. Pull enough breast meat into fine shreds to make 3⁄4 cup. Reserve 1 cup vegetables from the carrot purse. Cover and chill shredded chicken and vegetables. (Reserve remaining chicken and vegetables for another use.) Strain broth through a fine sieve; chill overnight. Skim off and discard all but 2 tbsp. chicken fat from broth; set fat aside.

Step 4

Whisk together reserved chicken fat, seltzer, dried dill, and eggs in a bowl. Pour in matzo meal while whisking. Cover and chill the matzo mixture for 15 minutes. Bring 2 1⁄2 quarts salted water to a boil. With wet hands, form matzo mixture into 1" balls. Reduce heat to medium; drop in balls. Cook, covered, for 15 minutes. Stir balls gently and simmer, covered, until fluffy, 10–12 minutes more. Meanwhile, transfer reserved shredded chicken, mixed vegetables, and broth to a large pot; heat over medium heat. Transfer balls to the broth. Serve soup garnished with remaining parsley.