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Craigie on Main's Matzo Ball Soup

Kick off Passover dinner with this traditional matzo ball soup, a family recipe from chef Tony Maws.

  • Servings: 6

Source: The Martha Stewart Show, March 2010


  • 2 large eggs, beaten
  • 6 cups plus 2 tablespoons Basic Chicken Stock
  • 2 tablespoons schmaltz
  • 1/2 cup matzo meal
  • Coarse salt and freshly ground pepper
  • 1/2 carrot, thinly sliced
  • Flat-leaf parsley leaves, for garnish


  1. In a large bowl, mix together eggs and 2 tablespoons chicken stock. Add schmaltz and stir to combine. Add matzo meal and season with salt and pepper; stir until just combined. Transfer to refrigerator to chill for 4 hours.

  2. Place chicken stock in a large pot over high heat; bring to a boil. Using damp hands, form matzo mixture into four to six 1 1/2-inch balls. Drop into boiling stock. Add carrot. Cover and cook for 20 minutes. Serve immediately garnished with parsley leaves.

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