Matzo Ball Soup
by Brava Chef Erin
Serving Size
3-4
Active Time
~15 min
Total Time
~1 hr 32 min
About this Recipe
This matzo ball soup has a deeply comforting chicken soup base with flavorful matzo balls poached in the broth. Matzo balls are made using the traditional Jewish ingredients, matzo meal and smaltz, and are traditionally eaten during the Passover holiday. Typically, smaltz, a rendered chicken fat with a distinctive flavor, is added to matzo balls. To create smaltz in Brava, you can refer to Brava user Elliot Bernstein’s custom cook for smaltz (the custom cook code is HCN-HAA-JUH). You can also use duck fat (found at Whole Foods) or vegetable oil instead of schmaltz. Seltzer water and a pinch of baking powder are also added to the matzo ball batter to make them lighter in texture.
About this Recipe
This matzo ball soup has a deeply comforting chicken soup base with flavorful matzo balls poached in the broth. Matzo balls are made using the traditional Jewish ingredients, matzo meal and smaltz, and are traditionally eaten during the Passover holiday. Typically, smaltz, a rendered chicken fat with a distinctive flavor, is added to matzo balls. To create smaltz in Brava, you can refer to Brava user Elliot Bernstein’s custom cook for smaltz (the custom cook code is HCN-HAA-JUH). You can also use duck fat (found at Whole Foods) or vegetable oil instead of schmaltz. Seltzer water and a pinch of baking powder are also added to the matzo ball batter to make them lighter in texture.
Ingredients
- 7 cups chicken broth
- 2 stalks chopped celery (¼-inch slices)
- 1 chopped carrot (¼-inch rounds)
- ½ onion, halved
- 2 garlic cloves, smashed
- 3 sprigs dill, plus extra to garnish
- 3 sprigs parsley
- 1 bay leaf
- 1 teaspoon plus ¾ teaspoon kosher salt
- ½ teaspoon black peppercorns
- ½ cup matzo meal
- 2 egg, beaten
- 2 tablespoons seltzer water
- 2 tablespoons schmaltz or vegetable oil
- 1 pinch baking powder
- Black pepper
From Your Pantry
None
Equipment
Brava Chef's Pan
medium bowl
Nutrition Information
Allergens: Eggs, Wheat (Gluten)
-
1
Make soup base
- In Brava Chef's Pan stir together chicken broth, celery, carrot, onion, garlic, dill, parsley, bay leaf, 1 teaspoon kosher salt and peppercorns.
- Cover Chef’s Pan with lid.
- Slide Chef’s Pan, covered, into top shelf and press green button to begin cooking.
- Note: you will add matzo balls after 38 minutes and 30 seconds.
-
2
Prep matzo ball batter
- While broth is cooking, prepare matzo ball mixture.
- In a medium bowl, stir together matzo meal, eggs, seltzer, smaltz, baking powder, remaining ¾ teaspoon kosher salt and a couple pinches of black pepper.
- Cover with plastic wrap and refrigerate until broth is ready.
-
3
Make matzo balls
- Once Brava notifies you, carefully remove Chef’s Pan.
- Carefully remove onion, garlic, dill, parsley and bay leaf from broth and discard.
- With wet hands, gently roll matzo batter into balls about 1” in diameter. Place in broth in Chef’s Pan. You should have 8-12 matzo balls.
-
4
Cook soup
- Cover Chef’s Pan with lid.
- Slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
-
5
Finish & serve
- When soup is done cooking, carefully remove Chef’s Pan.
- Ladle soup into individual serving bowls. Garnish with dill fronds, if desired.
- Serve immediately.
