Best Matzo Ball Soup Recipe
The secret to the best matzo ball soup? Roasting the chicken bones separately and adding plenty of parsnips for a richer, sweeter broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Aluminum foil
- Pot
- Stove
- Tongs
- Mixing bowl
- Airtight container
- Refrigerator
- Slotted spoon
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Soup bowl
Ingredients
- 1½ lb. chicken bones
- One 3- to 4-lb. chicken, giblets removed
- ¾ cup coarsely chopped parsley
- 1 tsp. kosher salt
- 4 medium parsnips, peeled
- 2 bay leaves
- 2 medium carrots, peeled
- 2 celery stalks
- 2 large yellow onions, peeled
- 1 small fennel bulb
- One 6-by-5-in. piece dried kombu
- Chicken fat (schmaltz), or substitute olive or vegetable oil
- 1 cup matzo meal
- 1 Tbsp. finely chopped cilantro
- 1 Tbsp. finely chopped parsley, plus more for garnish
- 1 tsp. kosher salt, plus more
- ¼ tsp. freshly ground black pepper
- ¼ tsp. dried ginger
- 4 large eggs
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