matzo ball soup

Name: Matzo Ball Soup
Yield: 8
Ingredients: STOCK; 4-5 pound(s) chicken back, necks and wings; 3 - celery ribs, chunked; 2 medium carrots, scrubbed and chunked; 2 small parsnips, scrubbed and chunked; 2 medium onions, unpeeled and quartered; 1 - head of garlic cut in half horizontally; 1 tablespoon(s) peppercorns, whole black; 2 teaspoon(s) kosher salt; 1 - bay leaf; 4 quart(s) cold water; MATZO BALLS; 1/2 cup(s) matzo meal; 2 large eggs, lightly beaten; 2 tablespoon(s) reserved chicken fat (schmaltz) or canola oil; 1 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) chicken stock or seltzer water; SOUP; 3 quart(s) prepared stock; 1 medium carrot, peeled and thinly sliced; few sprig(s) fresh dill

(1 rating)

review

Recipe by

Marsha Gardner

@mrdick1950

Florala, AL

Our neighbor Mrs. Goldblum would make this soup for everyone in the neighborhood when they were sick with cold. Jewish penicillin in a bowl.

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(1 rating)

yield 8 -10

Ingredients For matzo ball soup

STOCK
4-5 lb

chicken back, necks and wings
3

celery ribs, chunked
2 md

carrots, scrubbed and chunked
2 sm

parsnips, scrubbed and chunked
2 md

onions, unpeeled and quartered
1

head of garlic cut in half horizontally
1 Tbsp

peppercorns, whole black
2 tsp

kosher salt
1

bay leaf
4 qt

cold water
MATZO BALLS
1/2 c

matzo meal
2 lg

eggs, lightly beaten
2 Tbsp

reserved chicken fat (schmaltz) or canola oil
1 tsp

kosher salt
1/4 tsp

freshly ground black pepper
2 Tbsp

chicken stock or seltzer water
SOUP
3 qt

prepared stock
1 md

carrot, peeled and thinly sliced
few sprig

fresh dill

How To Make matzo ball soup

1
STOCK: Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours. Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat (schmaltz) if you wish to use them in matzo balls (below). Stock can be chilled 3 days in the refrigerator or frozen 1 month.

2
MATZO BALLS: There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones. If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
3
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot. Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
4
SOUP: About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
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matzo ball soup

Ingredients For matzo ball soup

How To Make matzo ball soup

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