Quick Weeknights · American
Classic New York-Style Matzo Ball Soup
Light, fluffy matzo balls floating in a golden, soul-warming chicken broth with fresh dill.
Why This Works
The hydration of the matzo meal in the egg mixture creates a structure that traps steam, ensuring the balls remain airy rather than dense.
The Upgrade
Grate a small amount of fresh ginger into the broth while the matzo balls simmer for a subtle, bright lift.
Chef's Secret
Michelin TechniqueKeep the pot covered during the entire 20-minute simmer; steam is essential for the balls to expand and maintain their texture.
Ingredients
Total time including resting: 45 min
Directions
Whisk the eggs and oil in a bowl until fully combined and slightly frothy.
Fold in the matzo meal and a pinch of salt until a uniform dough forms.
Chill the dough in the refrigerator for 15 minutes to allow the meal to hydrate properly.
Bring the chicken stock and sliced carrots to a gentle rolling boil in a large pot.
Wet your hands and form the mixture into golf-ball-sized spheres.
Drop the matzo balls into the boiling stock, cover tightly, and simmer for 20 minutes.
Serve immediately, garnished with a generous amount of chopped fresh dill.
Wine Pairing
Viognier
White Wine
The BottleYves Cuilleron Viognier
The floral aromatics and full, oily body of Viognier add a layer of complexity to the chicken broth. It harmonizes with the dill, creating a fragrant, comforting experience.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Asparagus
Simple, bright-green asparagus adds fresh flavor and texture to the comforting, soft soup.
Ingredients
Directions
Bring 1 inch of water to a boil in a wide skillet or steamer pot.
Arrange asparagus in a single layer in the steamer basket.
Steam for 3 to 5 minutes until tender-crisp and vibrant green.
Transfer immediately to a warm platter.
Drizzle with olive oil and season with salt, pepper, and lemon zest before serving.
Side Dish
Dill-Roasted Potatoes
Small baby potatoes roasted with fresh dill complement the broth’s flavors while adding satisfying density.
Ingredients
Directions
Preheat oven to 425°F.
Toss potatoes with oil and salt on a heavy baking sheet.
Roast cut-side down for 18 to 20 minutes until golden and crisp.
Transfer hot potatoes to a mixing bowl.
Add butter and fresh dill, tossing until the butter is emulsified and herbs adhere to the skins.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Delicious! Doubling it next time because leftovers went fast.