Joan Nathan's chosen matzo ball soup from Food52 by Joan Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 30, 2019

    The matzo ball recipe I usually use isn't in EYB (Joan Nathan-NYT at https://cooking.nytimes.com/recipes/12348-joan-nathans-matzo-ball-soup), but anya_sf's note today about matzoh ball soup inspired me to look again (make these anya_sf-they're awesome!). Turns out these Food52 matzo balls are nearly identical, differing only in having a shorter rest after mixing (1 vs 3+ hr) and a shorter cooking time range. Resting 3 hours after mixing works really well-they're very tender after simmering 50-60 minutes but don't fall apart. Fresh ginger's great but optional depending on other flavors in the soup. Using rendered fat from a roasted chicken is realllly delicious, but they're also good with oil. I prefer to cook them separately from my soup (untraditional!) and cook them instead in a 6-qt dutch oven with a well-seasoned mixture of equal parts water + homemade chicken stock (leftover cooking liquid works in recipes OK with the extra starch). Balls freeze *super* well for reheating later.

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