You are here

Modern Matzo Ball Soup

Retro soups like matzo ball satisfy the older crowd's need for familiarity as well as the younger set’s desire for authenticity. This recipe is modified by using touchstones like house-made pasta, fresh herbs, and a hint of ginger.


1 C matzo meal

3 eggs, beaten

1/4 C shmaltz (chicken fat)

1 tsp. Ready-Set-Serve Peeled Garlic, minced

1 T Markon First Crop Baby Dill, chopped

1 tsp. zest of Markon First Crop Lemons

1/2 tsp. fresh ginger, minced

1/2 tsp. baking powder

1/2 tsp. kosher salt

6 C chicken stock (plus water if needed)

2 large chicken breasts, rib meat included

1 C Ready-Set-Serve Carrot Coins

1/2 C leeks, white part sliced

1/2 C Ready-Set-Serve Diced Yellow Onions

1/2 C Markon First Crop Diced Celery

1 T Ready-Set-Serve Washed & Trimmed Parsley, chopped

9 oz. egg noodles


Mix matzo, eggs, shmaltz, garlic, dill, lemon zest, ginger, baking powder, and salt in a large bowl. Form balls, cover, and refrigerate for 30 minutes.

Simmer chicken breast in chicken stock until meat is cooked. Remove chicken and shred or chop. Strain stock; if liquid is less than six cups, add water to reach the six-cup mark. Add carrots, leeks, onions, celery, matzo balls, and noodles; simmer for 20 minutes until vegetables are tender. Add chicken and parsley; continue simmering for ten more minutes. Ladle into soup bowls.