Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup With Matzo Balls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor. Ingredients 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 Directions Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley. 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. 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. Rate it Print