- Matzo Balls
8 large eggs, beaten
1/3 cup olive oil
1 cup seltzer or club soda
2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 teaspoon ground ginger
2 cups matzo meal (10 ounces)
Pistou and Soup
1/2 cup extra-virgin olive oil
1 cup coarsely chopped dill
2 tablespoons finely grated fresh horseradish
1 garlic clove
1 teaspoon salt
1/2 teaspoon ground white pepper
1 medium turnip, peeled and finely diced
1 celery rib, finely diced
1 large carrot, finely diced
5 quarts chicken stock, preferably homemade
8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
- Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
- Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
- Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
- Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
- In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
- Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.
Make Ahead: The recipe can be prepared through Step 3; refrigerate overnight.
- Soups/Stews, Stock/Broth
- North American