Susan Gubar’s Matzo Ball Soup
Updated Nov. 15, 2022
- Total Time
- 1 hour 30 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts stock
- 2stalks celery, sliced thin
- 2carrots, sliced thin
- 4eggs, separated
- 1thick slice onion
- 1teaspoon salt
- Dash of cayenne
- 1Tablespoon chicken fat or oil
- ¾cup matzo meal
- Parsley for garnish
Nutritional analysis per serving (20 servings)
59 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 4 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
- Step 2
In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
- Step 3
In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
- Step 4
Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.
Private Notes
Comments
This is my favorite matzo ball recipe! I have made it many times. I find the food processor is not necessary if you don't have one (or yours is a nightmare to clean). You can get by instead with cutting the onions into teeny tiny pieces and mixing very well. The onions don't need to be pulverized, they get cooked well enough that they melt into the balls, and you don't even notice them, on the flavor.
Make the balls a smaller than you think you'll want, they expand A LOT.
this was absolutely fantastic. i added extra carrots/celery and white onion.
This is a great matzo ball recipe. I wouldn't recommend this particular recipe if it's your first try at matzo balls I would choose another NYT recipe. The dough is definitely not as firm as others I tried, but does yield a light and fluffy final product. Refrigerate the dough for several hours, it's easier to work with. Also shape balls and immediately drop in simmering stock. If they were left to sit they would not maintain a ball shape. I added fresh dill and next time I'll add more cayenne.
Clearly I used too large an onion, because the onion flavor was quite forward. However, this was not a bad thing. First time making matzo ball soup... great success! 45 Minutes of no-peek cooking is magic.
Excellent. I agree with other posts that there is no need for a food processor. Finely chop or grate the onion. Stiff egg whites and chilling for at least 30 min is a must. Don’t over work the mix. Gently fold like the recipe says. Feel free to riff on the other parts if you like. I prefer turkey stock.
This is a great matzo ball recipe. I wouldn't recommend this particular recipe if it's your first try at matzo balls I would choose another NYT recipe. The dough is definitely not as firm as others I tried, but does yield a light and fluffy final product. Refrigerate the dough for several hours, it's easier to work with. Also shape balls and immediately drop in simmering stock. If they were left to sit they would not maintain a ball shape. I added fresh dill and next time I'll add more cayenne.
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