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Test Kitchen Photography: Karry Hosford
 


Matzo Ball Soup


These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Make chicken salad with the cooked chicken.

7  cups fat-free, less-sodium chicken broth, divided
1 1/2  cups unsalted matzo meal
2  tablespoons minced fresh onion
3  tablespoons vegetable oil
1/2  teaspoon salt, divided
2  large egg yolks
1  garlic clove, minced
4  cups chopped onion
4  cups water
1 1/2  cups chopped carrot
1 1/2  cups chopped celery
10  garlic cloves, crushed
8  thyme sprigs
8  parsley sprigs
4  chicken thighs, skinned (about 1 1/3 pounds)
4  chicken drumsticks, skinned (about 1 1/3 pounds)
Cooking spray
2  tablespoons chopped fresh dill

Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.

While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.

Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

Yield: 6 servings (serving size: 1 cup soup and 4 matzo balls)