Ingredients Jump to Instructions ↓

  1. 6 tablespoons chicken fat

  2. 3 tablespoons finely chopped chives

  3. 4 large eggs

  4. 1/4 cup finely chopped fresh dill

  5. 2 tablespoons seltzer water

  6. 1 teaspoon sugar

  7. 1 1/4 teaspoons kosher salt

  8. 1/4 teaspoon ground black pepper

  9. 1 cup unsalted matzo meal

  10. 2 large yellow onions, quartered

  11. 3 carrots, cut into 2-inch pieces

  12. 3 stalks celery , cut into 2-inch pieces

  13. 2 bay leaves

  14. 1 teaspoon white peppercorns

  15. 1 small bunch parsley

  16. 10 sprigs fresh thyme

  17. 1 (3-pound) chicken

  18. 3 lbs chicken bones, neck included Water

  19. 2 jalapeno peppers, roasted and slit Salt and freshly ground black pepper Chopped fresh dill leaves

Instructions Jump to Ingredients ↑

  1. For the matzo balls: Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly. In a large bowl, add the eggs, dill, seltzer, sugar , and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer , cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve. For the chicken stock: Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil , over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids. Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.


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