This is not your traditional Matzo Ball Soup- spiked with ginger, sesame and dill, this is Grandma’s Matzo Ball soup after taking a trip through Taiwan. Give it a try and end up with a bowl of comfort and surprise.
1 teaspoon kosher salt plus more for cooking water
1/2 teaspoon baking powder
5 large eggs, beaten
1/4 cup seltzer water
3 tablespoons chicken fat (schmaltz), or neutral flavored oil
freshly ground black pepper, to taste
For the soup
3 quarts low sodium chicken broth, divided
2 teaspoon toasted sesame oil
3 tablespoons coconut aminos or fish sauce
2 small carrots, washed and diced in ¼ inch pieces
2 small celery stalks, washed and diced in ¼ inch pieces
1 pound shredded chicken (optional)
2 tablespoons fresh chopped dill
Champagne vinegar or lemon juice, to taste
Directions
Step 1
Make the matzo balls by stirring together the ground matzo crackers, nutmeg, ginger, salt, baking powder and black pepper in a medium bowl. In a separate bowl whisk together the eggs, seltzer water and schmaltz. Pour the wet ingredients into the dry and stir just until combined. Cover and refrigerate for 30 minutes. Put 1 ½ quarts (6 cups) in a 4-quart Dutch oven or saucepot with lid, season with salt, cover and bring to a boil.
Step 2
To make the soup heat the remaining 1 ½ quarts (6 cups) of the broth in a medium saucepot over medium heat. Once it is simmering stir in the sesame oil and coconut aminos or fish sauce. Allow the broth to simmer on low while the matzo balls are cooking.
Step 3
Shape the matzo balls using a #20 scoop (about 3 tablespoons), scooping out the mixture and rolling it quickly between your hands until it’s round. Place in the boiling broth in the Dutch oven. Once all of the matzo balls are in (you should get 12), cover with a lid and cook for 30 to 35 minutes.
Step 4
Finish the soup: cook the carrots and celery in the soup for 5 to 7 minutes, until they are just tender. Stir in the shredded chicken and dill and cook until the chicken is warmed through. Taste and season the soup with vinegar or lemon juice.
Step 5
To serve ladle the soup into 4 bowls before placing 3 matzo balls in each bowl. Serve immediately.
Step 6
You may cook bone-in, skin-on chicken thighs prior to making this soup and use the schmaltz for the matzo balls, shredding the meat to add to the soup and reserving the bones for stock.
Step 7
The broth the matzo balls are cooked in can be saved and used for soup or, if you don’t mind a cloudy soup, added to the above.
Step 8
The matzo balls can be frozen in a single layer before being transferred to an airtight container; they will keep for up to 3 months in the freezer.
