Name: Matzo Ball Soup
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: Serves 5
Cuisine: United States
Ingredients: 2 pinches bicarbonate of soda (baking soda); 100 g (3½ oz) dried egg noodles; 12 small pieces of cooked chicken (e.g. chicken leftovers); 1 teaspoon ground cinnamon (optional); 1 teaspoon dried thyme; 4 garlic cloves, crushed; 1 teaspoon parsley, finely chopped; 2 tablespoons olive oil; 150 g (5½ oz) matzo meal; 1 carrot, diced; 1 parsnip, diced; 1 brown onion, finely chopped; 2 litres (70 fl oz/8 cups) chicken stock; 60 ml (2 fl oz/¼ cup) water; 60 ml (2 fl oz/¼ cup) olive oil; ½ teaspoon salt; 4 eggs, separated

Preparation info

Serves
5

Difficulty
Easy
Ready in
4 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

The matzo balls are really the star attraction in this soup, but you can make it without them, in which case it would just be a classic chicken soup (aka ‘Jewish penicillin’).

Ingredients

Balls

150 g (5½ oz) matzo meal
2 pinches bicarbonate of soda

Americas
United States
New York
Soup

Method

The Balls

Mix together the matzo meal, bicarbonate of soda and cinnamon. Beat together the egg yolks, oil, water and parsley. Combine the two mixtures. Beat the egg whites with the salt until stiff peaks form. Gently fold the beaten egg whites into the rest and refrigerate for at least 3 hours. With oiled hands, roll the matzo ball dough into balls the size