Chicken Soup with Spiced Matzo Balls
By America's Test KitchenPublished on July 29, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. Matzo balls made with chicken fat are more flavorful than those made with vegetable oil, but either can be used. All matzo meals are not created equal. Flavor, texture, and ability to absorb liquid vary from brand to brand. If using Streit’s, reduce the water to 6 tablespoons. This recipe creates light and fluffy matzo balls that are about 1 1/2 inches in diameter when cooked. To create chewier and denser balls, reduce the water by 1 tablespoon. (An easy way to measure 7 tablespoons of water is to start with 1/2 cup and then remove 1 tablespoon—8 tablespoons equals 1/2 cup.) To create large matzo balls (2 1/2 inches in diameter when cooked), use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.
Instructions
- Lightly beat the eggs with a whisk in a medium bowl. Whisk in the fat, then the water. In a separate bowl, mix together the matzo meal, salt, pepper, nutmeg, ginger, and cinnamon. Stir the matzo mixture into the liquids. The consistency will initially be like pancake batter, but it will immediately begin to thicken. After 2 to 3 minutes the batter will be like soft mashed potatoes or soft polenta. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 level tablespoon of matzo mixture into balls about 1-inch diameter. Drop the balls into the boiling water so that each falls into the pot in a different place. When all of the balls are added, reduce to a simmer over medium-low heat and cook, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness and seasoning. The matzo ball is done when the inside is not dark or wet. If more seasoning is desired, add 2 teaspoons salt to the water. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy.
- While the matzo balls are cooking, bring the stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the dill and serve immediately.
Yield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
After extensive testing for our chicken soup and matzo balls recipe, we found that the best matzo balls were made with four eggs for every 1 cup of meal. When prepared this way, the matzo balls were pleasingly light and not overly eggy. Aligning with tradition, we found that chicken fat, easily obtained by skimming fat from the cooled homemade stock, does in fact make tastier matzo balls. We found it necessary to adjust the amount of water in our matzo balls recipe depending on the brand of matzo meal being used and the desired texture. To test it, the texture should resemble that of soft mashed potatoes a few minutes after the wet and dry ingredients are combined.
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. Matzo balls made with chicken fat are more flavorful than those made with vegetable oil, but either can be used. All matzo meals are not created equal. Flavor, texture, and ability to absorb liquid vary from brand to brand. If using Streit’s, reduce the water to 6 tablespoons. This recipe creates light and fluffy matzo balls that are about 1 1/2 inches in diameter when cooked. To create chewier and denser balls, reduce the water by 1 tablespoon. (An easy way to measure 7 tablespoons of water is to start with 1/2 cup and then remove 1 tablespoon—8 tablespoons equals 1/2 cup.) To create large matzo balls (2 1/2 inches in diameter when cooked), use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.
Instructions
- Lightly beat the eggs with a whisk in a medium bowl. Whisk in the fat, then the water. In a separate bowl, mix together the matzo meal, salt, pepper, nutmeg, ginger, and cinnamon. Stir the matzo mixture into the liquids. The consistency will initially be like pancake batter, but it will immediately begin to thicken. After 2 to 3 minutes the batter will be like soft mashed potatoes or soft polenta. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 level tablespoon of matzo mixture into balls about 1-inch diameter. Drop the balls into the boiling water so that each falls into the pot in a different place. When all of the balls are added, reduce to a simmer over medium-low heat and cook, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness and seasoning. The matzo ball is done when the inside is not dark or wet. If more seasoning is desired, add 2 teaspoons salt to the water. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy.
- While the matzo balls are cooking, bring the stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the dill and serve immediately.
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