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Matzo Ball Soup

(0 Votes)
SERVES
6
CHILL TIME
30 Min
COOK TIME
2 Hr 10 Min

Matzo Ball Soup is a specialty in Jewish households, and now, you can learn the secret to making it at home, too! Even if you've never tried it before, we invite you to give it a go. You'll love the smell of it as it simmers on your stovetop. Trust us--this is one of those traditional soup recipes that's really worth the wait.

What You'll Need

  • MATZO BALLS
  • 4 eggs
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 cup matzo meal
  •  
  • CHICKEN SOUP
  • 1 (2-1/2- to 3 pound) chicken, cut into 8 pieces
  • 10 cups cold water
  • 4 carrots, cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch chunks
  • 2 onions, cut into 1-inch chunks
  • 3 tablespoons chicken base (see Tips)
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper

What to Do

  1. In a large bowl, combine eggs, 1/3 cup water, oil, and 1-1/2 teaspoons salt; mix well. Add matzo meal and stir just until combined; do not overmix.
  2. Cover and chill 30 minutes. Remove matzo ball mixture from refrigerator; wet your hands slightly, and form mixture into 1-inch balls.
  3. Meanwhile, bring a large pot of water to a rolling boil over medium-high heat. Carefully drop matzo balls into boiling water; cover and cook 20 minutes, or until balls float to top and are completely cooked inside. Remove matzo balls with a slotted spoon and place in a shallow baking dish. Cover and chill until ready to add to soup.
  4. While matzo balls are cooking, in a soup pot over high heat, combine all CHICKEN SOUP ingredients and bring to a boil. Reduce heat to low; simmer 1-1/2 hours, or until chicken easily falls off bone.
  5. Remove chicken from soup; allow chicken to cool slightly. Bone and skin chicken, cut meat into 1-inch chunks, and return to soup. Add matzo balls to soup pot about 15 minutes before serving.

Notes

Not familiar with chicken base? It can be found near the bouillon in the supermarket. Also, we suggest making this in advance so you have time to refrigerate it overnight. The fat from the chicken can then be skimmed off the top of the soup before reheating and serving.

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