Cafe 5: Chicago Chef’s ‘Totes Kosher Matzo Ball Soup’

In this segment of Cafe 5, Chef Kevin Hickey from the Duck Inn on Chicago's South Side talks Baconfest, shares his “Totes Kosher Matzo Ball Soup” recipe.

The recipe is in preparation for Chicago's Baconfest, set to take place this weekend. 

Tickets are still available here

"Totes Kosher Matzo Ball Soup"

Matzo balls

6 eggs

1.5 cup matzo

.5 cup bacon fat

6 tbsp club soda

5 teaspoon salt

1 bunch chopped dill

Combine ingredients in large bowl until it resembles wet sand, cover and leave in cooler for 2 hours

Chicken Stock

1 4 -lb. chicken, cut into 8 pieces

2 pounds thick sliced rendered bacon

1 pound chicken wings, necks, and/or backs

2 large yellow onions, unpeeled, quartered

6 celery stalks, cut into 1" pieces

4 large carrots, peeled, cut into 1” pieces

1 large parsnip, peeled, cut into 1” pieces

1 large shallot, quartered

1 head of garlic, halved crosswise

6 sprigs flat-leaf parsley

1 bunch thyme

1 tablespoon black peppercorns

Combine ingredients in a large pot, bring the stock to a boil. Reduce heat and simmer partially covered for 4 hours.

Simmer the Matzo Balls in the chicken broth for 15-20 minutes, or until they start to sink. Ladle into a bowl and enjoy!

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