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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

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

The clock

Start to finish
at least 1 hr 40 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 50 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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
>> step.1: whisk the eggs with schmaltz and seltzer
>> step.2: stir in the matzo meal, chill 1 hr
>> step.3: shape wet, poach 40 min covered
>> step.4: simmer the broth 20 min with carrot and dill
>> step.5: ladle the broth over the balls

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. These are floaters: schmaltz and seltzer both hold air, and the whole argument at this counter is between people who want a cloud and people who want a sinker they can cut with a spoon.

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}. Overworking it now makes them tough, and the hour in the fridge is not optional — the meal has to drink the liquid or the balls fall apart in the pot.

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. They cook in salted water rather than in the soup, because a pot of matzo balls leaves behind enough starch to turn good broth to fog.

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.

Ladle @&(~1)hot broth{} over @&(~2)matzo balls{}, two to a bowl, with a coin or three of carrot and a little more dill. Lift the balls straight from their pot to the bowl; anything left standing in the cooking water goes waterlogged in about ten minutes.