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Matzah ball soup By Jessica Rosval

Matzah ball soup recipe by Jessica Rosval

Jessica Rosval, the young Canadian Chef of Casa Maria Luigia shares her family recipe for Matzah ball soup turning leftover Thanksgiving or Christmas ingredients into a tasty heartwarming soup in aid of Food for Soul's campaign, Cooking is an Act of Love.

03 December, 2019
Average: 1.5 (17 votes)

Type of dish

Season & Occasion

serves for



Chicken schmalz
90 grams
90 grams (finely ground)
to season
Black Pepper
To season

Step 01

To make the carcass broth:

Make a broth with a leftover chicken carcass: Roast the carcass in the oven at 230°C until it’s deep golden brown, then take out and place in a pot. Cover the bones with water and let simmer while being careful to scoop out the grey scum that starts to form at the top of the broth. When the clean broth starts to boil, add vegetables and let simmer for 2-3 hours.

Step 02

How to make the Matzah balls:

Whisk schmaltz and eggs together with a fork, pour into the breadcrumb, salt and pepper mix. Mix with the fork and let stand in the fridge for 45 minutes.

Chicken schmalz is chicken fat. Use grapeseed oil for a lighter version, even schmaltz is tastier.

Step 03

Lightly roll into 16 small balls. Be vey careful not to compact the balls. Bring the broth to a boil.

Step 04

Add the matzah balls to the broth and place the lid on the pot, let cook slowly for about 30 minutes. The balls will double in size. After 20 minutes, add any vegetables you would like into the broth. Serve broth and balls with veg and garnish with coriander.

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