Matzoh Ball Soup

also called matzo ball soup · matzah ball soup · matza ball soup · knaidlach · kneidlach · jewish penicillin · chicken soup with matzo balls

The table

4 largeeggswhisk the eggs with schmaltz and seltzerstir in the matzo meal, chill 1 hrshape wet, poach 40 min coveredladle the broth over the balls
1/4 cup(60 mL, melted and cooled)schmaltz
1/4 cup(60 mL)seltzer
1 1/4 tspkosher salt
1/4 tspwhite pepper
1 cup(120 g)matzo meal
2 Tbs(chopped)fresh dill
4 qt(3.8 L, boiling)water
1 Tbskosher salt
2 qt(1.9 L)clear chicken brothsimmer the broth 20 min with carrot and dill
2(sliced into coins)carrots
2 sprigsfresh dill
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

1whisk the eggs with schmaltz and seltzer

2stir in the matzo meal, chill 1 hr

goes in with what step 1 made

3simmer the broth 20 min with carrot and dill

4shape wet, poach 40 min covered

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 40 min2 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — the hour in the fridge is not optional: the meal has to drink the liquid or the balls fall apart in the pot

  1. whisk the eggs with schmaltz and seltzer

    not timedfrom the start

  2. simmer the broth 20 min with carrot and dill

    20 minwalk awayfrom the start

  3. stir in the matzo meal, chill 1 hr

    1 hrwalk awayfrom the start

  4. shape wet, poach 40 min covered

    40 minwalk away1 hr in

  5. ladle the broth over the balls

    not timed1 hr 40 min in

Goes with

See how it is written
>> title: Matzoh Ball Soup
>> category: Soups
>> tags: chicken, matzo, dumpling, stovetop, deli
>> counters: Deli
>> aka: matzo ball soup, matzah ball soup, matza ball soup, knaidlach, kneidlach, jewish penicillin, chicken soup with matzo balls
>> pairs-with: chicken-broth, schmaltz
>> servings: 6
>> time: 1 hr 50 min
>> slack: narrow — the hour in the fridge is not optional: the meal has to drink the liquid or the balls fall apart in the pot

>> step: whisk the eggs with schmaltz and seltzer
Whisk @eggs{4%large} with @schmaltz{1/4%cup}(60 mL, melted and cooled), @seltzer{1/4%cup}(60 mL), @kosher salt{1 1/4%tsp} and @white pepper{1/4%tsp} until slack and foamy.

>> step: stir in the matzo meal, chill 1 hr
Stir @matzo meal{1%cup}(120 g) and @fresh dill{2%Tbs}(chopped) into @&(~1)egg mixture{} just until no dry meal is left, then ~chill{1%hr}.

>> step: shape wet, poach 40 min covered
Shape @&(~1)matzo batter{} into twelve loose balls with wet hands, drop them into @water{4%qt}(3.8 L, boiling) with @kosher salt{1%Tbs}, cover the pot and ~poach{40%min} without lifting the lid.

>> step: simmer the broth 20 min with carrot and dill
Simmer @clear chicken broth{2%qt}(1.9 L) for ~simmer{20%min} with @carrots{2}(sliced into coins), @fresh dill{2%sprigs} and @kosher salt{1%tsp}, until the carrot is tender and the broth tastes seasoned on its own.

>> step: ladle the broth over the balls
Ladle @&(~1)hot broth{} over @&(~2)matzo balls{}, two to a bowl, with a coin or three of carrot and a little more dill.