Matzah Ball Soup
קניידלעך·(kney-dlakh)
Friday Night Stovetop Comfort (Eastern Europe)
If there’s one aroma that defines the Eastern European Jewish diaspora, it’s a golden chicken broth simmering on a stove. Replicating the exact texture of your grandmother’s matzah balls—ethereal, cloud-like dumplings bobbing in liquid gold—isn't magic; it’s culinary science. The rules are uncompromising: rendered schmaltz for roasted depth, highly carbonated seltzer for lift, and a strictly separate boil to keep the main broth pristine. This is the canonical deli formula, streamlined for a Tuesday night without losing an ounce of soul.
Ingredients
- eggs4 large
- schmaltz1/4 cup
- seltzer water1/4 cup
- matzah meal1 cup
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- baking powder1/2 tsp
- chicken bone broth2 qt
- yellow onion1 med
- carrots4 med
- celery stalks3 med
- fresh dill1 bunch
Method
- 01
Hydrate the batter.
In a large bowl, whisk the eggs vigorously with a fork until frothy, then whisk in the melted schmaltz and cold seltzer. In a separate bowl, whisk the matzah meal, salt, pepper, and baking powder.
- 02
Combine with a light hand.
Pour the dry ingredients into the wet. Using a fork, stir just until combined. Do not overmix; it will look loose and soupy, which is exactly what you want.
- 03
Rest the dough.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes. The matzah meal requires this time to absorb the liquids and solidify so the balls don't disintegrate when boiled.
- 04
Fortify the weeknight broth.
While the batter chills, bring the store-bought bone broth to a simmer in a large pot with the quartered onion, carrots, celery, and dill. Let it gently bubble for 20 minutes to infuse it with homemade, roasted flavor, then keep warm.
- 05
Prepare the separate boiling liquid.
Never cook matzah balls in your serving soup, as the shed starches will cloud your pristine broth. Bring a separate wide pot or Dutch oven of generously salted water to a rolling boil.
- 06
Shape the dumplings.
Wet your hands thoroughly with cold water. Scoop 1 to 1 1/2 tablespoons of the chilled batter into your palms and gently roll it into a ping-pong-sized ball. Handle it like a fragile cloud; packing it tightly guarantees dense, heavy sinkers.
- 07
Boil under cover.
Drop the balls gently into the boiling salted water, reduce the heat to a steady simmer, and cover with a tight-fitting lid. Do not open the lid for 30 minutes. The trapped steam is crucial for puffing the dumplings.
- 08
Assemble and serve.
Place two or three puffed matzah balls into the bottom of a wide bowl. Ladle the clear, piping hot, fortified golden broth over the top, making sure to include a few slices of the soft cooked carrots.
Notes
The schmaltz shortcut.
If you don't want to buy jarred schmaltz, simply skim 1/4 cup of the golden fat off the top of any homemade chicken soup. Neutral oil works in a pinch, but you will sacrifice the profound, roasted umami of traditional poultry fat.
Store leftovers separately.
Keep the matzah balls and the chicken broth in entirely separate containers in the refrigerator for up to 4 days. Storing them together will cause the dumplings to aggressively absorb the liquid and turn to mush.