Chicken Soup With Matzo Balls


For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.


  • 4 large eggs, separated

  • ¼ cup chicken fat, melted

  • 12 ½ cups chicken stock

  • 1 ¼ teaspoons coarse salt

  • Freshly ground pepper

  • 1 cup matzo meal

  • ¼ cup finely chopped fresh flat-leaf parsley

  • Coarsely chopped fresh dill, for garnish


  1. Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley.

  2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refrigerate until slightly thickened, about 30 minutes.

  3. Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill.

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