Andrew Zimmern Cooks: Matzoh Ball Soup

Andrew Zimmern Cooks: Matzoh Ball Soup

andrewzimmern.com

Experience the warmth of grandmother’s matzoh ball soup with Andrew Zimmern’s recipe—perfect floaters made with egg whites, and a flavorful broth packed with vegetables. Servings: 8-10.

View full recipe on andrewzimmern.com

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Cooking tools:

  • Hand mixer
  • Fine-mesh sieve
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Pot
  • Stove
  • Refrigerator
  • Plastic wrap
  • Chef's knife
  • Cutting board
  • Peeler
  • Spatula
  • Ladle
  • Serving bowl

Ingredients

  • 5 large eggs, 3 separated
  • 1/4 teaspoon of cream of tartar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 teaspoons kosher salt
  • Pepper
  • 1/4 cup melted chicken fat (schmaltz)
  • 1/4 cup minced onion
  • 1 1/4 cups matzoh meal
  • 2 quarts chicken stock
  • One 3-pound chicken
  • 1 small onion, diced
  • 1 large carrot, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1/3 pound rutabaga, peeled and diced
  • 4 large parsley sprigs, plus more for garnish
  • 4 large dill sprigs, plus more for garnish
  • 1 tablespoon vegetable oil, for forming the matzoh balls

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