Matzoh Ball Or Snapper Soup Recipe

Make or prepare stock

If making from scratch, place the whole chicken or bone-in pieces in a large stockpot and add 10 cups of cold water (or just cover). Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low.

Add the halved onion, carrot, celery, smashed garlic, parsley bunch, dill sprigs, peppercorns, bay leaf and 1 tablespoon kosher salt to the pot. Simmer very gently, partially covered, for 1¼–1½ hours until the chicken is cooked through and the broth is flavorful.

If you used a whole chicken, remove it to a cutting board, let cool slightly, reserve meat for soup or other use, and return any bones to the pot to simmer another 15–20 minutes for extra flavor. If using store-bought stock, combine stock with the aromatics in a pot and simmer 20 minutes to meld flavors, then remove solids.

Strain the broth through a fine-mesh sieve into a clean pot or bowl. Taste and adjust seasoning with salt and pepper. Keep the strained broth hot on the stove over low heat while preparing matzoh balls.

In a medium bowl whisk the 2 large eggs until smooth. Stir in 3 tablespoons oil (or schmaltz), 1 tablespoon melted butter or chicken fat, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the optional 1 tablespoon chopped dill.

Add 1 cup matzoh meal and stir until evenly moistened. For lighter matzoh balls, fold in 1 tablespoon cold seltzer or club soda. Cover the bowl tightly and refrigerate for 20–30 minutes to allow the matzoh meal to hydrate; the mixture should be sticky but firm enough to form balls.

While the mixture chills, bring a large pot of salted water (about 6 cups) to a gentle simmer. Add a teaspoon of oil to the water to help prevent sticking.

With wet or oiled hands, gently form the chilled mixture into 12 evenly sized matzoh balls (about 1 to 1 1/4 tablespoons each for small 'cup' portions) — smooth, compact but not over-compressed. If you prefer larger dumplings, form 8 balls.

Carefully drop the matzoh balls into the simmering water. Cover the pot, reduce heat to low, and simmer gently for 30–35 minutes without lifting the lid (this helps them steam and stay airy). After cooking, use a slotted spoon to transfer matzoh balls briefly into the hot strained broth to warm through (2–3 minutes).

Ladle hot strained broth into individual soup cups or bowls (about 1 to 1 1/2 cups broth per serving). Place 1–3 matzoh balls in each cup, depending on size and appetite (for 'Cup' serving one medium/small matzoh ball is typical; recipe yields 12 small balls — servings scaled below).

Garnish with fresh dill fronds and optional chopped scallions. Adjust salt and pepper to taste. Serve immediately while hot.