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Next Level Comfort Food: The Restaurant At The Norton's Matzo Ball Soup

The Editors | March 24, 2021 | Food & Drink Feature

In time for passover, dig into this comforting matzo ball soup courtesy of The Restaurant at the Norton.

The Restaurant at the Norton Museum matzo ball soup

Ingredients

Chicken stock

4 lbs. chicken bones
3 qts. water
½ lb. onion, large dice
½ lb. carrot, large dice
¼ lb. celery, large dice
2 each bay leaf
1 tbsp peppercorn whole
¼ bunch thyme
¼ bunch parsley

The soup

2 qts. prepared or purchased chicken stock
1cup matzo meal, Manischewitz brand preferred
2 tsp. baking powder
4 each eggs, whole
4 tbsp vegetable oil
1 tsp. kosher salt
½ lb. chicken, cooked & pulled
4 oz. celery, thin slice bias
1 oz. celery, hearts only
¼ bunch thyme, picked

Matzo ball soup Passover

Preparation

Chicken stock

• Rinse the chicken bones and place in a large stockpot.
• Add the water to the chicken bones and bring to a boil over low heat.
• Skim the surface of the stock to remove any impurities as the stock cooks.
• Simmer the stock for approximately 4 hours.
• In a small piece cheesecloth, combine the bay leaf, peppercorn, thyme and parsley.
• Add the vegetables and herb sachet in the last hour of cooking
• Strain stock and use right away for soup or cool stock. (Stock can be refrigerated or frozen at this point until needed.)
Note: Had roasted chicken the night before? Save the bones to use for stock preparation.

The soup

• In a bowl, whisk together the eggs and fat.
• In another bowl, combine the matzo meal, baking powder and salt. Add the egg mixture in one addition. Mix with fork until just combine. Don’t over mix.
• Wrap the matzo mix with plastic and refrigerate for 1 hour.
• Bring 1 ½ quarts of stock to a boil, scoop matzo ball mix into 1 to 2-inch balls and place in stock.
• Cook matzo ball for 30 to 40 minutes until double in size and cooked through.
• Add remainder of stock, celery and thyme and simmer for an additional 5 to 8 minutes.
• Garnish with celery hearts.



Photography by: Courtesy of The Restaurant at the Norton + Constellation Culinary Group