Matzo Ball Soup

Name: BA's Best Matzo Ball Soup
Yield: 8 servings
Ingredients: 6 large eggs; ½ cup melted schmaltz (chicken fat) or vegetable oil; 6 Tbsp. low-sodium chicken broth or water; 3 Tbsp. chopped dill; 1½ tsp. kosher salt; ¾ tsp. freshly ground black pepper; 1½ cups matzo meal; 4 chicken legs (thigh and drumstick; about 3 lb.); 1½ tsp. plus 3 Tbsp. kosher salt; plus more; 6 lb. chicken wings; 2 medium onions, peeled, halved; 2 celery stalks, cut into 2" pieces; 1 medium parsnip, peeled, cut into 2" pieces; 3 medium carrots, peeled, 1 cut into 2" pieces, 2 thinly sliced; 1 bunch parsley; 1 Tbsp. black peppercorns; Chopped dill (for serving); Freshly ground black pepper

By Molly Baz

April 8, 2019

Image may contain Bowl Dish Food Meal Soup Bowl and Soup

Photo by Chelsie Craig, Food Styling by Kate Buckens

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-size portions. We ordered the steps so that you could make the stock and matzo balls simultaneously, but if you prefer to break up the work, you can make the balls a couple of days ahead.

Recipe notes

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