Joan Nathan’s Matzo Ball Soup Recipe (2024)

So, where's the soup recipe? This headline is extremely misleading!

Ok, haven't departed from my approach to matzoh balls for 44 years...why change what works? Comments for this recipe gave me courage and a new world opened up in consequence. We all loved the ginger and dill, but the real revelation was that I could cook them ahead and freeze them successfully. Wow, does that change the hours leading up to the meal!

The longer you simmer them the lighter they get. I simmer for at least an hour and then again when they are reheated in the soup to serve.

my soup recipe - 1 whole chicken in a large pot with a large sweet onion, a tablespoon of sea salt and water to cover chicken. While bringing to boil, skim off foam and fat into a bowl for Matzos. Once you're up to a boil lower to slow simmer and cover for 30 minutes. Remove chicken and separate meat from bones..return bones to pot. (You might want to use gloves since chicken is hot.) Put meat in frig for later. Simmer bones for 3 hours.

Another tip. Use a small ice cream scoop to lift batter from bowl after it rests. Then shape into balls with fingers and hand. Keeps your hands cleaner and you you get uniform size. I've been doing this for years. Surprising that no one mentions this.

We all loved these matzoh balls. I'm now a convert from the traditional seltzer, beaten egg white, parsley, onion, recipe. (I've always used chicken fat. ) I also use the Israeli matzoh meal and baking powder. It was tedious to use a micro plane to
grate the ginger because I triple the recipe, but it was worth it.
Had rave reviews from our diners. The dill added a surprise punch.

To whomever said leavening is prohibited: ONLY yeast is forbidden. I have Kosher for Passover baking powder that I bought recently in Borough Park.
Separating egg whites and beating them is considered leavening, as well. Commercial chemicals are not forbidden. Just the yeast. this is the reason matzoh is baked immediately after mixing the flour and water -- and for 18 minutes -- to prevent the introduction of natural yeast (in the air) from "infecting" the matzoh.

Going completely rogue tomorrow. If the sky opens up - it's because of me. I will use a combination of my own rendered schmaltz and rendered organic bacon fat. I am 2% Ashkenazi, so this is heresy - but I will sacrifice for the greater good and report back!

Do NOT use baking soda or powder if you are making these for Passover, as leavening is forbidden. I find the lightest matzoh balls have no schmaltz in them, are very quickly and gently handled just long enough to make them round and then cooked.

Took a tip from another NYT recipe and whipped the egg whites to stiff peaks, then folded them into the matzo batter in several batches. They came light as clouds!The perfect herb mix seems to be a tablespoon each of dill, parsley and chives. Used real schmaltz and also added a teaspoon of chicken Better than Bullion (one of my go-to flavor cheats) instead of salt. The ginger is a true stroke of genius, and surprisingly harmonizes really well with the dill. Go figure.

Where is the soup? This is just a recipe for Matzo Balls.

Don't you love when you learn something new, and better, after all these years :)

My favorite matza ball recipe. The secret is the ginger and nutmeg!

I used duck fat instead of schmaltz- trick I learned from an Israeli chef- delicious!

I have just made these for the first time. I am an old school matzoh ball maker, using seltzer and beaten egg whites. But these are just fabulous. They are the most flavorful matzoh ball I have ever made. I stayed low on the ginger, and it is enough to wake it up without being overwhelming. I expected a little more dill to come through in the flavor, but it does not. Altogether terrific with a firm but light texture. I am not sure I will ever go back to my oldies.

Is this just for the matzoh balls. Very unclear

I guess I’m a purest. So many positive reviews I went into this with wild enthusiasm. Texture not great, bland, ginger is weird. Not for me.

Very nice matzo balls. Liked the ginger addition. Should've added more butter to substitute for the schmaltz.

Double it!!!

Coconut oil? Oy vey!

I use the recipe on the matzo meal box, add 1/8 tsp baking powder, fluffy matzo balls every time, btw chicken feet in a pressure cooker makes unctuous soup broth

Hmmm. Sure you can make matzoh balls this way…but to get fluffy matzoh balls I recommend separating the yolks and using a mixer to whip the egg whites until they “peak”. Fold the whipped egg whites into the mix…then refrigerate overnight. BTW, I totally agree you should use schmaltz…but good luck finding it (unless you’ve got a kosher butcher in your neighborhood. Unsalted butter works fine too.

Whip egg whites separately, then gently fold into mix. Lighter meatballs.

Barbara - 5 years ago - Do NOT use baking soda or powder if you are making these for Passover, as leavening is forbidden.I'm not sure this is correct (The Google has results which indicate this stuff could be ok).

For some reason I kept reading the creator’s name Joe Namath. Couldn’t figure out why the all-star quarterback was known for matzoh ball soup. Seems I could use some brain food.,.

Can use melted duck fat, 2 tbsps, instead of chicken fat. Can use soda water instead of broth, 2 tbsps. I like the dill! Also, a scant tsp of baking soda and 2 tsp kosher salt can be helpful added to the matzoh meal, which is stirred in last.

My first attempt at matzoh balls and a successful one at that. I couldn't find matzoh meal here in Eureka CA so I made my own from matzoh sheets. The matzoh balls had a faint flavor reminiscent of chicken (from the ginger?) which will be an interesting addition to my vegetarian not-chicken soup.

745PM. 4th July side in Florida BBQ…

I used duck fat and they turned out lovely. This was my second time making them, both times turned out lovely and this recipe is very forgiving if you only have close ingredients :)

This is my go to recipe for matzo balls. They are easier and tastier left in the fridge overnight. I also like the variation of cilantro! It brings a different vibe to a traditional dill or parsley. I also like the amount if schmaltz in this recipe too.