RECIPE

Matzo Ball Soup

Name: Matzo Ball Soup
Cook time: 2 h
Yield: 6-8

Recipe Created For Modern Heritage Round Dutch Oven

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

For the Broth:

4 lbs whole chicken, broken down into parts, or any mix of bone-in, skin-on chicken pieces
2 large yellow onions, quartered
2 celery stalks, roughly chopped
4 carrots, peeled and roughly chopped
12 black peppercorns

For the Matzo Balls:

3 large eggs, beaten
3 tbsp seltzer or water
3 tbsp of neutral oil
2 tbsp chopped chives, plus more for garnish
2 tbsp chopped dill, plus more for garnish
3/4 cup (85 g) matzo meal
1/2 tsp baking powder
1/2 tsp salt

For Assembly:

1¾ tsp kosher salt, plus more as needed
1 celery stalk, sliced on the bias (including leaves)
2 carrots, peeled, sliced on the bias
Freshly ground black pepper

EQUIPMENT

INGREDIENTS

For the Broth:

4 lbs whole chicken, broken down into parts, or any mix of bone-in, skin-on chicken pieces
2 large yellow onions, quartered
2 celery stalks, roughly chopped
4 carrots, peeled and roughly chopped
12 black peppercorns

For the Matzo Balls:

3 large eggs, beaten
3 tbsp seltzer or water
3 tbsp of neutral oil
2 tbsp chopped chives, plus more for garnish
2 tbsp chopped dill, plus more for garnish
3/4 cup (85 g) matzo meal
1/2 tsp baking powder
1/2 tsp salt

For Assembly:

1¾ tsp kosher salt, plus more as needed
1 celery stalk, sliced on the bias (including leaves)
2 carrots, peeled, sliced on the bias
Freshly ground black pepper

EQUIPMENT

In a Modern Heritage Round Dutch Oven, combine the chicken, onions, celery, carrots, and peppercorns. Cover with water and generously season with kosher salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 45 minutes, skimming any foam or impurities from the surface as needed, until the chicken is fully cooked. Using tongs, remove the chicken and set aside to cool slightly. Shred the meat for serving. Strain the broth through a fine-mesh sieve and discard the solids.

Prepare the Matzo Balls

In a large Stainless Steel Mixing Bowl, whisk together the eggs, seltzer, oil, chives, and dill. In a separate bowl, combine the matzo meal, baking powder, and salt. Stir the dry mixture into the wet until just combined. Refrigerate the mixture uncovered for 30 minutes, allowing the matzo to fully absorb the liquid. Bring a 3.8 L Saucepan of salted water to a boil. With wet hands, shape the mixture into 1-inch balls. Reduce to a simmer and gently lower the matzo balls into the water. Cover and cook for 40 minutes, or until fully puffed and cooked through. Matzo ball mixture can be prepped ahead of time.

Assembly & Serve

Return the strained broth to the Modern Heritage Round Dutch Oven over medium heat and add 500 ml of water. Add the matzo balls along with the reserved chicken, sliced celery and carrots. Bring to a simmer. Taste and adjust the seasoning with salt and pepper. To serve, ladle the soup into Pasta Bowls, making sure each portion includes several matzo balls. Garnish with fresh dill, chives, and celery leaves.