Matzo Ball Soup with Dill-Horseradish Pistou
Recipe from Food & Wine

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.


Matzo Ball Soup with Dill-Horseradish Pistou
Lucy Schaeffer

by 1  person

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Servings: 10
Prep Time: 2 hrs 15 mins
Total Time: 3 hrs 15 mins
Related Categories: More Soups, Soup
 
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Ingredients
MATZO BALLS
  • 8 
    large eggs, beaten
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  • 1/3  cup
    olive oil
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  • 1  cup
    seltzer or club soda
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  • 2  teaspoons
    kosher salt
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  • 1  teaspoon
    ground white pepper
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  • 1/2  teaspoon
    ground ginger
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  • 2  cups
    matzo meal (10 ounces)
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PISTOU AND SOUP
  • 1/2  cup
    extra-virgin olive oil
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  • 1  cup
    coarsely chopped dill
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  • 2  tablespoons
    finely grated fresh horseradish
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  • 1 
    garlic clove
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  • 1  teaspoon
    salt
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  • 1/2  teaspoon
    ground white pepper
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  • 1 
    medium turnip, peeled and finely diced
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  • 1 
    celery rib, finely diced
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  • 1 
    large carrot, finely diced
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  • 5  quarts
    chicken stock, preferably homemade
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  • 8  cups
    diced chicken (3/4 inch), from two 3 1/2-pound chickens
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Directions
1.
MAKE THE MATZO BALLS: 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.
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.
3.
MEANWHILE, MAKE THE PISTOU: 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.
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.
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.
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
The recipe can be prepared through Step 3; refrigerate overnight.
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