American · Dinner
New York Matzo Ball Soup
A New York Jewish deli icon, light fluffy matzo balls simmered in a rich golden chicken broth with carrots, celery, and fresh dill.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
385Calories
14gProtein
16gFat
45gCarbs
3gSugar
2gFiber
1080mgSodium
105mgChol
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Instructions
1
Prep
Combine matzo meal, 4 beaten eggs, schmaltz, 1/4 cup chicken stock, salt, white pepper, and garlic powder. Mix to soft dough. Cover, refrigerate 20 minutes. Slice carrots and celery, smash garlic cloves, chop dill.
2
Boil
Bring a large pot of well-salted water to a gentle boil. With wet hands, roll mixture into 6–8 balls (4cm). Lower gently in, cover, cook 30–35 minutes without lifting lid.
3
Simmer
Meanwhile bring 1200ml chicken stock to a gentle simmer. Add carrots, celery, and garlic cloves. Simmer 12–15 minutes until vegetables are tender. Season to taste. Remove garlic cloves.
4
Finish
Transfer cooked matzo balls into hot broth with a slotted spoon. Ladle into deep bowls, scatter fresh dill, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g (4.2 oz) matzo meal
- 4 large eggs
- 4 tbsp schmaltz
- 4 tbsp chicken stock
- 1 tsp salt
- 0.5 tsp white pepper
- 0.5 tsp garlic powder
- 1200ml (5 cup) chicken stock
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 4 tbsp fresh dill