The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Matzo ball soup

You'll need

3 free-range chicken Marylands 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 2 onions, coarsely chopped 1 head of garlic, halved horizontally 3 thyme sprigs 1 fresh bay leaf 150 gm dried spaghetti, broken into small pieces 2 tbsp each of finely chopped tarragon and dill, to serve   Matzo balls 3 eggs, separated 1 garlic clove, finely chopped 50 gm (¼ cup) ghee 100 gm (1 cup) matzo meal (see note)


  • 01
  • For matzo balls, beat egg yolks with garlic and 2 tsp sea salt until thick and pale. Separately mix ghee and 60ml hot water until well combined. In a separate bowl, beat eggwhites until soft peaks form. Gently fold eggwhites into yolk mixture until combined, then fold in matzo meal and ghee mixture. Refrigerate for 1 hour. Bring a large saucepan of salted water to the boil. With wet hands, roll tablespoons of matzo mixture into walnut-sized balls, drop into boiling water and simmer until double in size (25 minutes). Matzo balls will keep refrigerated for up to a week. Makes 20 balls.
  • 02
  • Meanwhile, combine chicken, carrot, celery, onion, garlic, thyme and bay leaf in a large saucepan and add enough cold water to cover (about 3½ litres). Bring to the boil and simmer over low heat until chicken is cooked and falling from the bone (1½ hours). Remove chicken and strain stock through a fine sieve into a clean saucepan (discard solids). Season to taste and keep warm. Stock will also keep refrigerated for up to 3 days.
  • 03
  • Meanwhile, cook pasta in boiling salted water until al dente. Drain. Remove chicken meat from bone (discard skin and bones), shred meat into thin strips and add to stock with the pasta. Add matzo balls and simmer over medium heat until warmed through (8-10 minutes). Divide between bowls and serve scattered with chopped herbs.
Note Matzo meal is from matzo, a cracker-like flatbread made of plain flour and water. It is available from select delicatessens and the kosher section of select supermarkets.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Something a little different such as an amontillado sherry.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.