Matzo Ball Soup

Ingredients

• 4 large eggs
• (2 tablespoons chicken fat)
• 1 teaspoon salt
• 2 tablespoons minced dill
• (½ cup finely diced fennel)
• (1 tablespoon minced chives or 2 tablespoons chopped parsley)
• ⅓ cup plus 1 tablespoon seltzer water or club soda
• 1 cup matzo meal
• ¼ teaspoon black pepper
• Hide ingredients for 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup 1 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup (opens in new tab) 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• Salt and black pepper