Ed Levine’s Matzo Ball Soup

A recipe for the classic Jewish dish.

Ingredients

For the broth:

• 1 3-to-4-pound chicken
• Kosher salt
• 4 stalks celery with leaves, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 leeks, chopped and thoroughly rinsed
• 3 cloves garlic, peeled
• 4 sprigs flat-leaf parsley
• 3 sprigs dill
• ½ teaspoon black peppercorns
• 2 bay leaves
• Salt and freshly ground black pepper

For the matzo balls:

• 1 cup matzo meal
• 4 large eggs
• 2 tablespoons schmaltz (rendered seasoned chicken fat, sold at butcher shops) at room temperature
• 1 tablespoon kosher salt
• ½ teaspoon baking powder
• ¼ cup seltzer

For the garnish:

• 1 carrot, peeled, thinly sliced and blanched until soft
• 2 tablespoons chopped dill

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    443 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 33 grams protein; 195 milligrams cholesterol; 1113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

For broth:

1. Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.
2. Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.

For matzo balls:

1. In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.
2. Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.
3. To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.