Active Time
1 HR
Total Time
3 HR 15 MIN
Yield
Serves : 10
© Lucy Schaeffer

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.

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