BA's Best Matzo Ball Soup Recipe

Name: BA's Best Matzo Ball Soup Recipe
Cuisine: Asian, Middle Eastern
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

Instructions

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized 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 and keep them chilled (see Do Ahead for more details). This is part of BA’s Best, a collection of our essential recipes.

Updated at: Fri, 27 Aug 2021 12:26:05 GMT