Matzo Ball Soup

3 Comments

It's that time of the year again.

Time for some Matzo Ball soup!


Matzo Ball Soup


Matzoball Soup

Matzo Ball soup in kind of like the Jewish answer to chicken dumpling soup.

The only difference really is that the dumplings in Matzo Ball soup are made with Matzo.
Specifically, this time of the year, the kind of Matzo that is also Kosher for Passover.



It is true that we can enjoy Matzo Ball soup on any day of the year.



Matzo Ball soup is a great alternative to chicken noodle soup when you are not in the mood for noodle yet, you are craving a nice, warm soup kind of like the kind that mom made.


The soup itself, is usually made from a chicken soup base.

As you may know, there are many recipes for homemade chicken soup. While grandma probably boiled what may have remained from a chicken used for last night's supper, mom may have been a bit more efficient and used a store-bought broth.

I have even used chicken bullion cubes to make my chicken soup stock.

The good thing about using a chicken bullion method is that you can purchase a low sodium variety if you are trying to cut down on the sodium in your soup. Sometimes, a chicken stock soup can get a bit salty. When this happens, the salt can draw some of the taste from the Matzo Balls or noodles.

To make a homemade chicken soup stock...


In a large stockpot, combine 12 cups of water with a 4-5 pound chicken (pre cut breasts etc work fine), 3 celery stalks with leaves- chopped, carrots - 4 large cut, 3 garlic cloves, 1 onion cut into quarters, parsley 3 sprigs, salt and pepper to taste.

Cover the soup and bring to a boil- skimming the top foam as you go. Reduce the heat to a simmer for about 40-45 minutes for your chicken to cook. Your chicken will be able to fall easily from the bone at this time. Remove the chicken from the bone and cut into small chunks. When soup has cooled, run it through a strainer to get your broth.

You will actually need the chicken fat for the matzo balls.

Folks call this "schmaltz". If you don't want to use "schmaltz", you can try some mayonnaise or some will use softened butter or vegetable shortening.

For the Matzo Balls

You will need
  • 4 eggs beaten
  • 1/4 cup of "schmaltz"- chicken fat that is melted.
  • 1 cup of Matzo Meal
  • 2 tsp salt
  • 1/4 cup hot water
  • A large pot with salted water.
To make the Matzo Balls

  • Combine together your remaining ingredients.
  • Form your Matzo Balls in your preference for a size- usually up to golf ball size works well.(wetting your hands helps to handle the formation of the balls)
  • Refrigerate the prepared balls for at least an hour.
  • Bring your water to a boil
  • Add the formed balls to your boiling water, cover and allow to cook.
  • After about 20-15 minutes, the balls will start to sink. This will mean that they are ready. Remove each one from the water and allow to cool.
  • When you are ready to make your soup, simply combine together your broth, Matzo Balls, and anything else you wish to add such as parsley.


My Favorite Matzo Ball Soup
  • Yum

3 comments:

  1. It looks so delicious!Thanks for the recipe :)

    ReplyDelete
  2. I've never tried mazo ball soup. This recipe looks like a winner. Thanks for sharing!

    ReplyDelete

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