Matzo Ball Soup
Clear golden chicken broth with big, fluffy matzo balls, tender carrots and celery and fresh dill.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Matzo ball soup is the classic Jewish chicken soup: a clear, golden broth with carrots, celery and dill, and big, fluffy dumplings made from matzo meal, eggs and a little fat. It is served at Passover and Shabbat dinners, and plenty of delis call it the best thing for a cold day.
The Thermomix® TM7™ mixes the matzo ball batter in seconds. After a short rest in the fridge, the balls simmer in a wide pot of salted water on the stove, where they have room to puff up and the broth stays clear. Meanwhile the TM7 simmers the broth with carrot and celery sticks and dill.
Made in the Thermomix® TM7™
Matzo Ball Soup
Makes: 8 matzo balls and about 1.4 L (6 cups) broth
- Prep20 min
- Cook40 min
- Total1 h 30 min
- Serves4
Ingredients
For the matzo balls
For the soup
Instructions
- Place the eggs, oil, seltzer, salt, pepper and chopped dill in the mixing bowl and mix 10 sec/speed 3.
- Add the matzo meal and mix 10 sec/speed 2, just until combined. Transfer to a bowl, cover and refrigerate 30 minutes, so the matzo meal soaks up the liquid.
- In a large, wide pot on the stove, bring the water and 1 tbsp salt to a boil, then lower to a gentle simmer. With wet hands, roll the mixture into 8 balls about 4 cm (1 1/2 in) wide, without packing them tight, and drop them into the water.
- Cover the pot and simmer gently 30 to 35 minutes without lifting the lid. They are done when they are puffed and light all the way through when you cut one in half.
- Meanwhile, rinse the mixing bowl. Place the broth, onion, carrots, celery, dill stems and bay leaf in it and cook 20 min/100°C (212°F)/reverse/speed soft, until the carrots are tender.
- Remove the onion, dill stems and bay leaf with a slotted spoon. Taste and season with salt and white pepper.
- Place 2 matzo balls in each bowl with a slotted spoon, ladle the hot broth and vegetables over them and garnish with dill sprigs.
Tips
- For light, floating matzo balls, use seltzer and roll them gently with wet hands. For firmer ones, use water instead of seltzer and add 1 tbsp more matzo meal.
- Cook the matzo balls a day ahead and keep them in a little broth in the fridge, or freeze them on a tray and then in a bag for up to 2 months. Warm them in the hot soup.
- Matzo meal is sold in the kosher or international aisle of most supermarkets, all year round.
