Print
Throwdown's Matzo Ball Soup
Total:
11 hr 55 min
Prep:
30 min
Inactive:
8 hr
Cook:
3 hr 25 min
Yield:
8 servings
Level:
Easy
Total:
11 hr 55 min
Prep:
30 min
Inactive:
8 hr
Cook:
3 hr 25 min
Yield:
8 servings
Level:
Easy

Ingredients

Matzo Balls:
  • 6 tablespoons chicken fat
  • 3 tablespoons finely chopped chives
  • 4 large eggs
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons seltzer water
  • 1 teaspoon sugar
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup unsalted matzo meal
Chicken Stock:
  • 2 large yellow onions, quartered
  • 3 carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 1 small bunch parsley
  • 10 sprigs fresh thyme
  • 1 (3-pound) chicken
  • 3 lbs chicken bones, neck included
  • Water
  • 2 jalapeno peppers, roasted and slit
  • Salt and freshly ground black pepper
  • Chopped fresh dill leaves

Directions

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.

In a large bowl, add the eggs, dill, seltzer, 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.

Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces 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.

For the chicken stock:

Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. 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.

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.

Cook's Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Tamarind Balls

Recipe courtesy of Roger Mooking

Chickpea Soup

Recipe courtesy of David Rocco

Aztec Soup

Recipe courtesy of Nadia G

Lentil Soup

Recipe courtesy of Alton Brown

Lagman Soup

Recipe courtesy of Nargis Cafe

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Lentil Soup

Recipe courtesy of Giada De Laurentiis

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here