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–+ servings

Matzo Ball Potato Chowder

Amy Kritzer
A cheesy, creamy broth with chunks of tender potatoes and carrots and light fluffy matzo dumplings. Matzo Ball Potato Chowder is here! Yayy.
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Jewish
Servings 8 bowls

Ingredients
  

  • For matzo balls:
  • 6 eggs
  • ¼ cup plus 2 tablespoons olive oil or schmaltz
  • ¼ cup plus 2 tablespoons seltzer
  • 1½ cups matzo meal
  • ¼ cup grated onion dried well
  • ½ teaspoon baking powder this gives you light and fluffy balls. Add more up to 1 teaspoon for even lighter balls
  • ¼ teaspoon salt or ½ teaspoon if using oil or unsalted schmaltz
  • ¼ teaspoon black pepper
  • ½ cup cheddar cheese shredded
  • 2 quarts water or vegetable broth
  • For chowder:
  • 4 tablespoons extra virgin olive oil
  • 1 large white onion diced
  • 1 cup carrots washed, peeled and diced
  • 1 cup celery diced
  • 1/2 cup dry white wine
  • 2 quarts vegetable stock homemade or store-bought
  • 2 pounds russet potatoes about 2 potatoes, washed, peeled and diced into ½ inch cubes. Set in water until using to keep from turning brown.
  • 1 1/2 cups half and half
  • Kosher salt and black pepper to taste
  • Pinch cayenne
  • ½ cup cheddar cheese shredded or more to taste
  • ¼ cup fresh parsley minced

Instructions
 

  • First, make your matzo balls. In a medium bowl, whisk ½ cup stock with the eggs. Then whisk in matzo meal, baking powder, onion, schmaltz, salt, pepper and cheese. Refrigerate the batter for at least 30 minutes.
  • When ready to cook, bring 2 quarts of vegetable broth or water to a boil in a large, wide stockpot and lower to a simmer. Form the batter into 12 1 to 1 1/2 inch balls. Place balls in the broth, cover, and simmer for 45 minutes until matzo balls puff up and are cooked through.
  • Meanwhile, in a large 4-quart stockpot heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until onions are translucent and carrots and celery soft, about 7 minutes. Then add in white wine to deglaze while stirring. Mix in stock and bring to a simmer.
  • Add potatoes and simmer for 15 minutes until fork tender. Pour in half and half and matzo balls and bring back to a simmer.
  • Season with cayenne and salt and pepper to taste (depending on how salty your stock is). Divide into four bowls and top with shredded cheese and parsley.

Notes

Can be made up to 3 days ahead up to adding the half and half. When ready to serve, simmer with half and half and add matzo balls and serve.
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