Carnegie Deli Matzo Ball Soup (and chicken stock!) Recipe

Matzo Ball Soup Recipe

My mom makes the best matzo ball soup. Ever. Part of the reason it’s probably the best is because she only makes it once a year at Passover. I think the recipe is a combination of one from Cooking Light and several family recipes from friends. It’s amazing. Since the first Passover J attended, he’s tried to recreate my mom’s recipe. We use the same ingredients and follow her directions, but it never turns out the same. After our trip to New York this summer, J decided to find the Carnegie Deli recipe. He finally succeeded with a few modifications of this recipe.

Stock Ingredients:
1 pound chicken necks, backs, and wings (we just used wings since that’s what we had in the freezer)
1/2 ounce chicken base, such as Better Than Bouillon
1 celery stalk, roughly chopped
1 small white onion, quartered
Salt and pepper, to taste

For matzo balls :
8 large eggs
1 cup liquid shortening or olive oil plus more for rolling matzo balls ( I think my mom uses vegetable oil)
about 1 cup water
4 cups matzo meal
1/4 teaspoon Maggi Seasoning
3/4 teaspoons kosher salt
1/4 teaspoon ground white pepper

Optional: top with fresh dill.

Directions:
Make stock : Combine first four ingredients with 6 cups water. Add Maggi seasoning (we found it in the Asian isle, it’s made by Nestle) and salt and pepper. Bring to a boil. Turn down heat and simmer for at least an 1 hour.

In a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated. Oil hands, then, working as gently as possible, form round balls about the size of a golf ball (but try to keep them loose or the middles won’t cook). Boil matzo balls in stock until cooked through and soft, at least 45 minutes. Divide matzo balls evenly between four bowls, allotting two matzo balls and two cups stock per serving. Sprinkle with fresh dill and enjoy.

My opinion:
It’s really close. The only part that wasn’t was J rolled the matzo balls too tight, so the middles didn’t cook quite through.

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Matzo Ball Soup

This was a winter and spring staple in my house as a child and while I’ve made many attempts, I still can’t get it quite the same as my mother’s version. Luckily, J was willing to try!

Ingredients:
(From the back of the Manischewitz Matzo Meal can)
2 tablespoons oil (we used vegetable)
2 eggs, slightly beaten
1/2 cup
1 teaspoon salt (we used less)
2 tablespoons soup stock (we used chicken)
1 teaspoon white pepper (more or less to taste)

Directions
Mix oil and eggs together. Mix and add Matzo Meal, salt and pepper. When well blended, add chicken broth. Cover mixing bowl and place in refrigerator (we put it in the freezer) for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil (we used chicken broth for this part). Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes (don’t skip this step! Too short of a cooking time makes the matzo balls doughy). Have chicken stock at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes. Recipe makes 10 balls.

My take:
It’s close to my mother’s, but not quite perfect. We didn’t let the matzo balls cook long enough and they were doughy in the middle. Next time, we’ll let them cook longer. All in all, this was a filling and warm meal for a cold winter’s night!