Carnegie Deli Matzo Ball Soup Recipe
Get the Dish: Carnegie Deli's Matzo Ball Soup
Regardless of your religious inclinations, it's impossible to ignore the warm revelation that is a good matzo ball soup. Referred to by many as "the Jewish penicillin," matzo ball soup is known for its cold-curing properties — and no one can attest to this more than the folks behind the Carnegie Deli. This midtown Manhattan institution, which has been open for 75 years, serves up a whopping 1,500 matzo balls daily! Find out the secrets to making a great matzo ball (hint: it's all in how you roll it!), and keep watching for the recipe.
Carnegie Deli Matzo Ball Soup
Adapted from The Carnegie Deli
Ingredients
- For consommé:
- 1 pound chicken necks, backs, and wings
- 1/2 ounce chicken base, such as Better Than Bouillon
- 1 celery stalk, roughly chopped
- 1 small white onion, quartered
- 1/4 teaspoon Maggi Seasoning
- 1/4 teaspoon yellow food coloring (optional)
- Salt and pepper, to taste
- For matzo balls:
- 8 large eggs
- 1 cup liquid shortening or olive oil plus more for rolling matzo balls
- Scant 1 cup water
- 4 cups matzo meal
- 1/4 teaspoon Maggi Seasoning
- 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Make consommé: Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour.
- Make the matzo balls: in a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.
- Oil hands, then, working as gently as possible, form round balls about the size of a billiard ball.
- Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes.
- Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving.
Serves 4.
Information
- Category
- Other, Soups/Stews
- Cuisine
- Jewish
Image Source: POPSUGAR Studios
