Traditional Hard Matzo Ball Soup
FOR THE SOUP
whole chicken, or sometimes i use thighs
stalks celery, broken in the middle
onion, don't bother to chop
large carrots, cut in half
clove garlic, leave it whole and drop it in
water, or enough to cover the chicken well
FOR THE MATZO BALLS
pieces lightly salted matzo, crushed
oil, or chicken fat if you want to be authentic
1Place everything for the soup except the noodles into a large stock pot.
2Bring to a simmer, cover, and cook until meat is very tender.
3To make the matzo balls - place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
4After soaking, drain the matzo well. I place them in a large mesh sieve over a bowl to drip and press on them some. set aside.
5Once chicken is done, remove it and de-bone.
6Discard the celery, onion and garlic. I usually slice the carrots into the finished soup.
7Strain the broth if you want a pretty soup. Put it back into the pot and bring to a boil.
8Start a pot of plain water to boil. Add salt.
9Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
11Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min. Drain and cover to keep warm.
12Cook the egg noodles in the broth. Add the chicken and carrots back to the broth.
13To serve, place one or two matzo balls in a bowl and spoon the soup over.
Originally Posted: Tue, Jan 6, 2015