Homemade Matzo Ball Soup Recipe: Step-by-Step Guide | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. For the broth, put the chicken pieces (legs set aside for later), wings, onions, carrots, celery, parsnips, garlic, parsley, thyme, peppercorns and salt in a large pot.
2. Cover with cold water, bring to a boil, then simmer for 45 to 60 minutes, skimming off the foam as it rises.
3. For the matzo balls, beat the eggs until doubled in volume.
4. In another bowl, mix the matzo meal, clarified butter, baking powder, baking soda, garlic, dill, ginger, salt and pepper, then add to the whipped eggs and blend well.
5. Cover and refrigerate until firm, at least 1 hour.
6. Roll the chilled mixture into balls about 1½ inches (38 mm) across. Chill them at least 15 to 30 minutes before cooking.
7. Cook the balls in a pot big enough to hold them in one layer. Add enough stock to cover them three-quarters of the way, cover, and simmer very gently on low heat for 30 to 45 minutes until fully cooked.
8. For the soup, heat olive oil in a soup pot, add the onion and cook until translucent. Add the garlic and cook until fragrant, adding a little broth so it does not burn.
9. Add the carrots, celery, dill and reserved chicken legs. Bring to a boil, then reduce immediately so the soup stays clear.
10. Simmer for about 45 minutes. Season with salt and pepper, add the sweet potatoes and scallions, and cook for another 10 minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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