Dan Barber’s Rosemary Matzo Balls

Something’s going around.
Sniffles, coughs and body aches. Flu/cold season.
Even Guiliani is getting hit. But you need not check into your local emergency room just yet. Some homemade chicken soup and matzo balls do the trick every time. Here, James Beard Winning Chef Dan Barber shares his recipe for rosemary matzo balls. A little scallions and rosemary, must lend an aromatic flavor to these.
Barber is the chef, owner and creative director of Blue Hill at Stone Barns

“Determined to demonstrate his philosophy of cooking with sustainably grown and local ingredients, Dan established Blue Hill Catering (formerly Dan Barber Catering, Inc.). He quickly earned a reputation for providing warm and attentive service along with unique menus.”  For more on Dan, visit the link above to Blue Hill at Stone Barns, or click here to read about him at the Center for Health and the Global Environment.   If you want Dan’s recipe for Chicken Soup to go along with the balls, you can find it here at Food & Wine’s website


  • 4 large eggs
  • 1/4 cup reserved chicken fat (or unsalted butter)
  • 1/4 cup club soda
  • 2 scallions, white and tender green parts only, sliced paper-thin
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon salt
  • 1/2 cup plus 4 teaspoons matzo meal



 In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm. 

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