• 01 Dec - 07 Dec, 2018
  • Mag The Weekly
  • Cookery


For the broth:

· 3 to 4 pound chicken

· 3 stalks celery, halved

· 2 medium carrots, halved

· 1 onion, halved

· 5 plum tomatoes, quartered

· 3 sprigs parsley

· 3 sprigs dill

· 1 tsp coriander seeds

· 1 tsp black peppercorns

· 2 whole cloves

· Kosher salt

For the matzo balls:

· 4 large eggs

· 3 tbsp grated shallot or onion, squeezed dry

· 1 small clove garlic, finely grated

· 1 tsp finely grated lemon zest

· ¼ tsp ground ginger

· 1 tsp finely chopped fresh dill, plus small sprigs for topping

· 1 tsp minced fresh parsley

· 1 cup matzo meat

· Kosher salt


Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and two teaspoons salt in a large pot. Add enough cold water to cover by one inch.

Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, three hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to three days ahead; cover and refrigerate.) Skim off the fat, reserving two tablespoons fat for the matzo balls.

Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 teaspoon salt. Cover and chill at least two hours or overnight. Roll heaping teaspoonful of dough into balls with damp hands. Cover and chill until ready to cook, up to eight hours.

Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender for 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.