Chicken Fat Matzo Ball Soup

I like to allude to matzo ball soup as “Jewish penicillin.” It will fix everything from a cold to the blues. This is my mother’s formula and it poses a flavor like adolescence to me. It’s profoundly delightful and amazingly soothing.


  • 6 sheets matzo
  • 4 extensive eggs, beaten
  • 1/4 container water
  • 1 tablespoon vodka
  • 1/4 container schmaltz (rendered chicken fat)
  • 1 teaspoon genuine salt, in addition to additional to taste
  • Crisply ground dark pepper
  • 1 bunch Italian parsley leaves, finely cleaved
  • 3 quarts great quality chicken stock, custom made or locally acquired
  • 2 carrots, cut into 1-inch pieces
  • 4 stalks celery, cut into 1-inch pieces
  • 2 sprigs new dill, in addition to picked crisp dill for enhancement


1. In a sustenance processor fitted with an edge, process the matzo until finely ground and fine, at that point fill a bowl. Measure out one measure of the ground matzo and add back to the sustenance processor. Include the eggs, water, vodka, schmaltz, salt, pepper and parsley to the machine and process until the point that a batter has shaped. Rub the mixture into a bowl and refrigerate revealed for 30 minutes.

2. In the interim, in a vast pot, season your stock with salt, and convey to a stew. Include the carrots, celery and dill sprigs to the pot and stew until simply delicate, dispose of the dill and keep the stock warm.

3. In another pot convey water to a stew and season vigorously with salt.

4. Utilizing wet hands, shape matzo-ball blend into walnut estimate balls, and add to stewing pot of water. At the point when all matzo balls are altogether included, cover and stew until the point that matzo balls are cooked through around 45 minutes.

5. Utilizing an opened spoon, exchange matzo balls to serving bowls (you ought to have something like 3 for every bowl). Spoon hot stock with carrots and celery into each bowl and embellishment with dill.

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