Matzo Ball Soup
From ravenseyes 16 years ago
- 240 minutes to make
- Serves 10
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
Ingredients
- Stock: shopping list
- 1 chicken carcus shopping list
- 2 ribs of celery shopping list
- 1 onion shopping list
- 2 carrots shopping list
- 14 cups of water shopping list
- 3 tbsps kosher salt shopping list
- 1 tsp fresh ground pepper shopping list
- matzo Balls: shopping list
- 1 cup Streit's matzo meal shopping list
- 4 Large eggs shopping list
- 1/4 cup oil (vegetable or canola) shopping list
- 1/4 cup Seltzer shopping list
- 1 tsp salt shopping list
- 4 turns of fresh ground pepper shopping list
- Soup: shopping list
- 10 cups homemade stock shopping list
- 2 tins College Inn chicken broth shopping list
- 2 boullion cubes (chicken flavor of course) shopping list
- 1 carrot diced finely shopping list
- 2 garlic cloves minced shopping list
- 1 onion minced shopping list
- 1 rib celery minced shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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 -...more
divaliscious
in Dutchess County loved it
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" It was excellent "