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Brisket Matzo Ball Soup
Recipes
Brisket Matzo Ball Soup
8 servings
2 hours total (Active 50 minutes)

Ingredients

  • 3 lb beef brisket (or chuck roast)
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 6 tablespoons beef tallow (or vegetable oil), divided
  • 4 cups beef broth (or stock)
  • 2 tablespoons reduced-sodium beef bouillon base
  • 6 cups water
  • 3 large leeks (about 1 ½ lb total)
  • 1 lb fresh carrots
  • 8 ribs celery
  • 2 (4.5 oz) boxes matzo ball soup mix
  • 4 large eggs
  • 0.75 oz fresh dill
  • 2 tablespoons red wine vinegar
  • 1 lb sauerkraut
  • ½ cup horseradish sauce

Steps

    1. Cut beef into 2-inch pieces; season with salt and pepper (wash hands). Preheat large Dutch oven on medium-high 3–4 minutes. Melt 2 tablespoons tallow in Dutch oven, then add beef in batches. Cook 6 minutes, turning occasionally, or until browned on all sides.
    2. Remove from heat and place beef in multicooker, reserving drippings in Dutch oven. Add broth, bouillon base, and water to multicooker with beef. Seal following manufacturer's instructions and cook on HIGH 45 minutes or until beef is 200°F and fork-tender.
    3. Meanwhile, melt remaining 4 tablespoons tallow. Beat eggs in medium bowl; stir in tallow and matzo meal packets until well incorporated (reserve soup base packets for another use). Chill mixture 20 minutes.
    4. Remove and discard tough dark green leaf ends from leeks, then cut leeks in half lengthwise and rinse well. Cut leeks, carrots, and celery into 1-inch pieces. Return Dutch oven to stovetop on medium 2–3 minutes. Stir in leeks, carrots, and celery; cook 12–15 minutes, stirring occasionally, until vegetables soften. Chop dill coarsely.
    5. Release multicooker pressure following manufacturer's instructions. Transfer beef and broth mixture from multicooker to Dutch oven and bring to a simmer. Form matzo dough into 24 equal balls, drop into broth, cover, and simmer gently 30 minutes. Stir in vinegar, then ladle soup into serving bowls. Garnish with sauerkraut, horseradish sauce, and dill; serve.

    Chef's Tip: This recipe is great using leftover Dry Rubbed Oven-Roasted Brisket. Begin recipe with Step 3, adding 2–2 ½ lb cooked brisket in Step 5.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 640, Total Fat 40g, Sat Fat 15g, Trans Fat 0g, Chol 230mg, Sodium 2550mg, Total Carb 27g, Fiber 5g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 41g, Vitamin D 4%, Calc 10%, Iron 25%, Potassium 15%