Matzo Ball Soup
From chacha 14 years ago
- 100 minutes to make
- Serves 6
This is a good old-fashioned recipe for Matzo Ball Soup. It was featured on the Food Network's Ultimate Recipe Showdown, proving it's deliciousness. Recipe courtesy of Rita Linda and the Food Network
Ingredients
- 3 large leg-thigh chicken quarters shopping list
- 10 cups water shopping list
- 4 pieces of celery - 2 cut large and 2 diced shopping list
- 6 whole peeled carrots, 3 cut large and 3 diced shopping list
- 1 whole large spanish onion, cut in half and each half cut into thirds shopping list
- a pinch of salt to taste shopping list
- 1 tsp. freshly ground black pepper shopping list
- 1 Tbsp. granulated garlic powder shopping list
- 4 cups chicken stock, plus more for canola oil shopping list
- 4 whole extra large eggs shopping list
- 1/3 cup canola oil, with enough chicken stock to bring it to a total of 1/2 cup of liquid shopping list
- 3/4 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 1 cup matzo meal shopping list
- 1/2 Lbs thin kosher egg noodles shopping list
How to make it
- Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs which have been roughly cut. Add the carrots which have also been roughly cut. Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes.
- Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later.
- In a medium bowl, beat the eggs. Add the stock and oil mixture and beat. Add the salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
- Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
- Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes.
- Add the noodles and cover for another 5 minutes before serving.
People Who Like This Dish 3
- broadside Shootsville, AL
- cuzpat Sikeston, Mo
- quaziefly ALL POINTS
- binky67 Ellicott City, MD
- victoriaregina USA, VA
- chacha New York, NY
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The Rating
Reviewed by 5 people-
Wonderful! Saved it too,
victoriaregina
in USA loved it
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Yum!!
cuzpat
in Sikeston loved it
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O M G!! This is how my mom makes it! You definitely have my stamp of approval. Moreover, you have my *mother's* stamp of approval! :)
broadside
in Shootsville loved it
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