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Playing How to Make Matzoh Ball Soup | Andrew Zimmern

"Family Dinner" host Andrew Zimmern shares his grandmother Henrietta's matzoh ball soup, which he calls "the soup of my childhood." It's a rich homemade chicken soup with lots of vegetables and "firm-to the-touch" matzoh balls made with matzoh meal, whipped egg whites and chicken fat. (Matzoh balls, he explains, shouldn't be too soft; you want them to have some structure or they fall apart in the soup.) As Rach says, "Whether you're celebrating Passover or not, you're going to want to make this!" 

Note: The matzoh ball batter needs to rest in the refrigerator for eight hours (or overnight), so plan accordingly. 

For more Passover recipes, check out Rach's Braised Brisket with Almond Gremolata and Potato Vegetable Pancakes


For the Matzoh Balls:
  • 4 large eggs, separated
  • ¼ teaspoon cream of tartar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon baking soda
  • 2 ½ teaspoons kosher salt
  • Freshly ground white pepper
  • ¼ cup melted chicken fat (schmaltz)
  • 1/3 cup grated yellow onion
  • 1 ¼ cups matzoh meal
For the Soup:
  • 3 quarts rich chicken broth
  • One 2 ½- to 3-pound chicken, washed and dried
  • 1 large onion, diced
  • 2 large carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 small rutabaga, peeled and diced
  • 4 large parsley sprigs, plus chopped parsley, for garnish
  • 4 large dill sprigs, plus chopped dill, for garnish
  • 1 tablespoon vegetable oil, for forming the matzoh balls


Serves: 6 or more


For the matzoh balls, in a large bowl, beat the egg whites and cream of tartar with a hand-held electric mixer until stiff peaks form. 

In a separate bowl, combine the garlic powder, onion powder, baking soda, salt, pepper and egg yolks. Whisk to incorporate. Add the schmaltz, onion, beaten egg whites and matzoh meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 8 hours or overnight. 

For the soup, in a large pot, bring the chicken broth to a simmer. Add the whole chicken and return the stock to a simmer. Cover and cook for about 70 minutes at a delicate simmer. Remove the chicken with 2 large serving spoons and let cool for 30 minutes on a large plate, then shred the meat, discarding the skin, cartilage and bones.  

To the pot of enriched broth, add the onion, carrot, celery, rutabaga, chicken meat and parsley sprigs and dill sprigs tied together with a loop of kitchen string. Bring to a simmer.  

Remove the matzoh ball batter from the fridge. Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball-size matzoh balls and gently place in the soup. Cover and cook over medium-low heat for 25 minutes. 

Serve garnished with chopped parsley and dill.