Recipe

Matzo Ball Soup Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 2 years, 2 months ago With Rosh Hashannah coming up this week - here's a great easy recipe for what my jewish doctor says is the best he's ever had! Enjoy Prep:15m Cook:240m Servings:10	Ravenseyes
	cheap soup with a difference

Does this look good? Yeah! / Nope

Fans

marky90

divaliscio

dond

tinadc

Ingredients

Stock:

1 chicken carcus

2 ribs of celery

1 onion

2 carrots

14 cups of water

3 tbsps kosher salt

1 tsp fresh ground pepper

Matzo Balls:

1 cup Streit's Matzo Meal

4 Large Eggs

1/4 cup oil (vegetable or canola)

1/4 cup Seltzer

1 tsp salt

4 turns of fresh ground pepper

Soup:

10 cups homemade stock

2 tins College Inn chicken broth

2 boullion cubes (chicken flavor of course)

1 carrot diced finely

2 garlic cloves minced

1 onion minced

1 rib celery minced

Directions

For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintergrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.

Cool and strain off all the meat, vegetables and bones. Discard.

Cool and strain off any fats.

For the Matzo Balls Beat the eggs. Add seltzer,oil, salt and pepper. Mix well

Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.

Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.

Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.

Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.

Soup:

In a 6 quart pot add 1 tsp of Olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.

Add the remainder of the ingrediants. Add cooked matzo balls and allow to simmer for at least 30 minutes.

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Comments

linebb956 2 years, 2 months ago said:
I have been wanting a matzo soup recipe for ages! Since moving here I miss the Jewish community and the foods! The real stuff. Will make this as soon as the weather gets cool here... Thanks for this post!

raventx1 2 years, 2 months ago said:
THANK YOU VERY MUCH!!!!!!!!! This sounds soooooooo good

dond 2 years ago said:
I did this recipe over the weekend, and it worked out beautifully. I did, however, substitute chicken fat for oil in making the matzo balls.

I sautéed the onion, celery, carrots, and some garlic in a large pot -- then added one fresh chicken and enough water just to cover it.

I brought the mixture up to a boil, then lowered the temp and simmered for about 2 hours. At this point, the chicken was fully cooked. I turned off the heat under the pot, took the chicken out, drained it (and poured the liquid back into the pot), let the chicken cool, and took off all of the meat with my fingers. I put the meat in a covered container.

Then I threw everything from the naked carcass back into the pot, turned on the heat, and continued simmering for another hour. At this point, I strained the stock (discarding all of the solids), let it cool, and then refrigerated it overnight.

The next day, I was able to skim off about 1/3 cup of chicken fat, which I used to make the matzo balls. The stock formed the basis for my soup.

I found no need to add either canned stock or boullion cubes -- the stock I had made the day before was rich enough in chicken flavor to handle the fresh vegetables.

Finally, I made my soup, let it develop its flavor, then made the matzo balls and dropped them into the hot soup. They were ready in about 15 minutes.

About five minutes before serving, I added some of the reserved chicken to the pot, then served the soup and the matzo balls. A huge hit.

ravenseyes 2 years ago said:
What you did is the exact same as my homemade chciken stock - but glad you enjoyed the soup except for the adding of the chicken grease to the matzo balls - which is totally heart unfriendly and since I have had a heart attack before the age of 50 I decided to make it heart healthy

annieamie 1 year, 7 months ago said:
Thak you so much for the recipe! Its fabulous and I'll be making it very soon! Thank you so much for sharing!

divaliscious 1 year, 7 months ago said:
Thanks for the recipe - in fact I need one for this weekend - and this is the first time I have seen one that calls for seltzer water - which would make sense in making them extra light and fluffy - as you would when you make a beer batter lets say - so many many (todas) thanks in hebrew....

Cheers Leah

1musician 10 months, 2 weeks ago said:
I made this tonight - it was awful! Can the 3Tbsp salt for matzo balls be right? It was so salty that we just had to throw it away. Next time I'll just read the directions on the matzo meal box.

ravenseyes 10 months, 1 week ago said:
If you read the instructions correctly musician - the 3 tbsp of salt is for the stock and not the matzo balls - and the 3 tbsps of salt is also placed into 12 cups of water a chicken carcass and various veggies - so perhaps I should re write this recipe so that it is "ever" so clear that this is not 1 recipe but actually 3 - one for stock - one for matzo balls and then one to combine the two into the soup

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