Ultra-Poofy Matzo Ball Soup! (Classic AF)

It doesn’t matter where you come from, what you look like, or what you believe in, matzo ball soup WILL nurture your soul. These matzo balls get their volume and “poof-factor” from whipped eggwhites that are stabilized with cream of tartar… that might sound fancy and “cheffy” but trust me the technique couldn't be easier. Prime your tum for balls and prepare to GET NURTURED!

Now, these matzo balls, they’re not just blobs of unleavened bread. Oh no, they're the personification of resilience and survival, born in the crucible of necessity. Matzo Ball Soup is a simple dish that wears its history proudly, like faded tattoos on the arm of a grizzled rock veteran. And the magic behind this soup? It’s all in the balls, folks. They're light, airy, and yet deeply satisfying - a tight-rope act only matzo balls can master. Simmered slowly in broth until they puff up like the chest of a lead singer belting out the final notes of an epic ballad.

So why is this humble soup such a worldwide hit? Just like the best rock anthems, it sticks to the basics and hits all the right notes. It's got warmth, comfort, and a heritage that adds a depth of flavor no spice can replicate. And yet, it's as approachable as your favorite dive bar. In a world where culinary fusion can get as confusing as a psychedelic rock band’s third encore, Matzo Ball Soup remains refreshingly uncomplicated, as soothing as the strumming of an old, familiar tune. So come on, pick up those drumsticks, or in this case, soup spoons, and let’s rock this bowl. 🤘🏼 Adam

Yield: 4-6

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Ultra-Poofy Matzo Ball Soup

Cook time: 1.5 HourTotal time: 1.5 Hour

Ingredients

Matzo Balls

• 5 Large eggs, 4 separated
• 1/2 tsp Cream of Tartar
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 3 tsp Kosher Salt
• Black Pepper, to taste
• 1/4 cup Chicken Fat, melted
• 1/2 Onion, minced or grated
• 1 1/4 cup Matzoh Meal

Chicken Soup

• 1 Whole Chicken
• 1 Yellow Onion, halved
• 1 Fennel Bulb, halved
• 3 Celery Stalks, thinly sliced divided
• 1 medium Carrot, sliced into coins divided
• 2 cloves garlic
• Water to cover
• Kosher Salt, to taste
• Black Pepper, to taste
• Fennel Fronds or Fresh Dill, to serve

Instructions

Matzo Balls

1. Beat the 4 egg whites until frothy, add cream of tartar and beat to stiff peaks.
2. In a separate bowl, add the garlic powder, onion powder, baking soda, baking powder, salt, pepper, the rest of the eggs and yolks and whisk. Drizzle in the chicken fat, grated onion, matzoh meal and beaten egg whites. Gently fond the whites into the mixture until fully hydrated. Let the ball batter rest in the fridge for 30 minutes. You can do this part a day in advance.
3. Wet your hands with water or oil to prevent the balls from sticking, then form the batter into balls roughly the size of a golf ball. They will expand.
4. Poach balls on low for 25 minutes in flavorful stock until soft and tender. They’re done when they float.

Chicken Soup

1. Add the whole chicken, onion, fennel, celery, carrots, garlic, salt and pepper to a large dutch oven. Cover with water then bring to a boil. Reduce to a simmer and cook for 1 hour with the lid on.
2. After 20 minutes, check on the soup, skim the scum off of the top. Cover and continue simmering for 40-45 minutes more.
3. Once the chicken is cooked through, remove it from the soup and let it cool until it’s okay to touch then pull the meat from the bones. Set aside. Reserve some carrots and celery and set aside. Strain the liquid and add it back to the pot.
4. Add the matzo balls into the dutch oven with the strained broth, they should float immediately. Bring the soup to a simmer and cook covered for 25-30 minutes, or until the matzo balls are cooked through. Add a cup or two of the pulled chicken and cooked celery and carrot coins to the soup and serve.
5. Garnish with fennel fronds or fresh dill. Salt and pepper. An optional dash of olive oil or chicken fat.