As spring begins to thaw the Rockies and we enter a season of renewal, there’s no better time to slow down, gather around the table, and share a bowl of something comforting and deeply nourishing.
This matzoh ball soup recipe is a Boulder Broth take on a beloved Passover tradition—made with three bags of our rich, small-batch chicken bone broth and a decadent secret ingredient: duck fat whisked into the broth for an added layer of silky flavor. (For those of us Ashkenazi Jews from the old country, you may know it better as schmaltz.)
Whether you're hosting a full Seder or just craving a pot of comfort to welcome spring, this recipe will warm you to the core and leave your guests asking for seconds.
Matzoh Ball Soup with Boulder Broth
Serves 10
Ingredients
For the Soup Base:
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3 bags Boulder Broth Chicken Bone Broth (32 oz each, 96 oz total)
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1 large yellow onion, diced
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5 carrots, peeled and sliced
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4 celery stalks, chopped
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1–2 tbsp duck fat (whisked into broth)
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Salt & pepper to taste
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Optional: fresh dill for garnish
For the Matzoh Balls:
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1 cup matzoh meal
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4 large eggs
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4 tbsp duck fat (aka schmaltz—or sub oil)
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1/4 cup seltzer water
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1 tsp salt
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Optional: pinch of garlic powder or finely chopped parsley
Instructions
1. Make the Soup Base
In a large pot, sauté onion, carrots, and celery in a little olive oil or duck fat until softened (about 8–10 minutes).
Add the 3 bags of Boulder Broth Chicken Bone Broth and bring to a gentle simmer.
Whisk in 1–2 tablespoons of duck fat (a.k.a. schmaltz) directly into the broth for a rich, full-bodied flavor.
Let simmer on low while you prepare the matzoh balls.
2. Prepare the Matzoh Balls
In a bowl, beat the eggs, then mix in duck fat, seltzer water, and salt. Stir in matzoh meal and optional seasonings.
Cover and refrigerate for 30 to 60 minutes to firm up the mixture.
With wet hands, form into 1-inch balls. Drop gently into a pot of boiling salted water, reduce to a simmer, cover, and cook for 30–40 minutes until fluffy and tender.
3. Serve and Enjoy
Place 2–3 matzoh balls in each bowl and ladle over hot broth with vegetables.
Top with a sprig of fresh dill or a crack of black pepper, and serve with love.
Happy Passover!
