- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 25 minutes plus 30 min chilling
- Effort: easy
For the matzo balls
- 8 tbsp Matzo meal
- 2 eggs, lightly beaten
- 2 tbsp chicken fat
- 1 clove garlic, crushed
- 1 thumb-sized piece ginger, grated finely
- 2 tbsp fizzy water, or more if needed
- 2 tbsp chopped flat-leaf parsley
For the soup
- 55 g butter
- 2 onions, finely chopped
- 2 sticks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 2 tbsp plain flour
- 1 litres chicken stock
- 250 g chicken, skinned and shredded
- 1-2 sprigs dill, snipped
Tips and Suggestions
Matzo meal, or 'matzah meal', is made by grinding matzo bread, a traditional Jewish food. You'll find it in stores which sell other Jewish foods, although you can make your own matzo meal by baking matzo yourself.
The idea is to make this soup with the leftovers from a roast or poached chicken. Remember to keep some chicken fat aside for making the matzo balls as it will add a rich flavour.
1. For the matzo balls: mix all the ingredients together in a bowl, then add 1 tsp salt and 1/4 tsp black pepper. Cover and leave for at least 30 minutes in the refrigerator. If necessary, add a little more fizzy water to give a thick paste.
2. Bring a large saucepan of salted water to the boil. Using wet hands, shape the mixture into balls of about 3cm diameter. Drop the balls one by one into the simmering water then cover and cook gently for 30-40 minutes.
3. For the soup: melt the butter in a large saucepan and fry the onions, celery and carrots over a medium heat until they start to soften.
4. Stir in the flour, then add the chicken stock and keep stirring as the mixture comes to the boil. Season with salt and pepper to taste. Reduce the heat to a simmer and cook for about 15 minutes.
5. Add the cooked chicken, give everything a good stir and continue simmering for another 10 minutes.
6. To serve, ladle some soup and a few matzo balls into each bowl and top with a little fresh dill.
Rate This Recipe