Kutsher’s Tribeca Matzo Ball Soup
This recipe, from a dearly departed Tribeca restaurant, includes a turkey leg and chicken feet for additional flavor.
Broth
1 3-pound whole chicken
1 turkey thigh, leg or 2 wings
1 pound chicken legs
1 head of garlic
1 carrot, chopped
1 celery stick, chopped
1/2 cup onion, chopped 4 sprigs fresh thyme
6-10 black peppercorns
1 bay leaf
5 parsley stems
1) In a stock pot, bring everything to a simmer.
2) Cook on a low flame for six hours. If not allowed to boil, soup will remain absolutely clear.
3) Pass the stock through a fine strainer.
4) Season with salt and pepper to taste.
Kutsher’s Matzo Balls
6 ounces matzo meal
2 teaspoons baking powder
1 teaspoon salt
1/2 cup schmaltz
3 eggs
1) In one bowl, mix dry ingredients.
2) In another bowl, mix wet ingredients.
3) Combine the two and refrigerate overnight.
4) With wet fingers, make the mixture into balls about the size of a golf ball. Gently roll between damp palms to create a smooth ball. Be careful not to compact the balls too much.
5) To a large pot of water, add 2 tablespoons of salt.
6) Drop matzo balls into boiling water one at a time. Bring down to a simmer and cover.
7) Cook gently for 45 minutes.
8) Remove the matzo balls from the water. Place in a shallow pan and reserve for the soup.
To assemble:
Matzo balls
Broth
Root vegetables cooked (¼ cup celery, chopped and ¼ cup carrots, chopped, per person, works nicely)
Noodles (for Passover, noodles can be omitted or replaced with kosher for Passover noodles)
Chopped herbs like dill or parsley for garnish
1) Place matzo balls in a sauce pan and add broth to cover.
2) Bring to a simmer
3) Warm bowls.
4) In each bowl, place 2 matzo balls. Top these with your favorite cooked noodles and root vegetables.
5) Fill bowl with the hot chicken broth.
6) Sprinkle with chopped herbs, like dill and parsley, before you serve.
Makes about 20 matzo balls
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
