Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Test Kitchen's Favorite Matzo Ball Soup 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 October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6 There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy dumpling, is a straight shot to the soul. Ingredients 4 large eggs 1 cup matzo meal ¼ cup seltzer ¼ cup schmaltz (reserved from broth), melted 2 teaspoons finely grated fresh ginger ½ teaspoon celery seed, optional ¼ cup finely chopped fresh dill or flat-leaf parsley (or a combination), plus more for serving Kosher salt and freshly ground pepper Enriched Chicken Broth 3 medium carrots, peeled and cut into ¼-inch rounds Directions Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose). Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere. Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes. Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately. Rate it Print