Matzo Ball Soup with Dill-Horseradish Pistou

Active Time: 1 HRTotal Time3 HR 15 MIN
Yield: Serves : 10

Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously.   More Chicken Soup Recipes 


Matzo Balls

  • 8 large eggs, beaten
  • 1/3 cup olive oil
  • 1 cup seltzer or club soda
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 2 cups matzo meal (10 ounces)

Pistou and Soup

  • 1/2 cup extra-virgin olive oil
  • 1 cup coarsely chopped dill
  • 2 tablespoons finely grated fresh horseradish
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 medium turnip, peeled and finely diced
  • 1 celery rib, finely diced
  • 1 large carrot, finely diced
  • 5 quarts chicken stock, preferably homemade
  • 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens

How to Make It

Step 1    

In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.

Step 2    

Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.

Step 3    

In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.

Step 4    

Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.

Step 5    

In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.

Step 6    

Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.

Make Ahead

Suggested Pairing

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