Traditional Hard Matzo Ball Soup

Name: Traditional Hard Matzo Ball Soup
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6
Cuisine: Jewish
Ingredients: FOR THE SOUP; 1 whole chicken, sometimes I use thighs; 2 stalks celery, broken in the middle; 1/2 onion, don't bother to chop; 3 large carrots, cut in half; 1 clove garlic, leave it whole and drop it in; 6 c water or enough to cover the chicken; salt and pepper; 8 oz thin egg noodles; FOR THE MATZO BALLS; 6 pieces lightly salted matzo, crushed; water; 1 egg; 1 Tbsp oil or chicken fat if you want to be authentic; matzo meal

By Pamela Rappaport
@Pamelalala

When I married my Jewish husband 28 years ago, his mother taught me to make "real" matzo ball soup. She said the fluffy kind you get in a deli isn't the real deal. I'm not jumping into the middle of the debate. I just want to share with you the way to make "hard" matzo ball chicken soup. We've got to pass these things down, right?

Blue Ribbon Recipe

There is a real richness to this matzo ball soup thanks to the homemade chicken broth. We loved the texture of the matzo balls. Make sure to get a bit of chicken, some noodles, and matzo ball onto your spoon... it's a heavenly bite. If the noodles absorb a lot of the broth, add a little extra store-bought chicken broth and taste for seasoning. Sprinkle with fresh chopped parsley, and taste for salt and pepper. This is a comforting soup that'll cure anything that ails you. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

13 Comments

Serves:

Prep:

25 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

FOR THE SOUP
1

whole chicken, sometimes I use thighs
2

stalks celery, broken in the middle
1/2

onion, don't bother to chop
3

large carrots, cut in half
1

clove garlic, leave it whole and drop it in
6 c

water or enough to cover the chicken
·

salt and pepper
8 oz

thin egg noodles
FOR THE MATZO BALLS
6

pieces lightly salted matzo, crushed
·

water
1

egg
1 Tbsp

oil or chicken fat if you want to be authentic
·

matzo meal
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How to Make Traditional Hard Matzo Ball Soup

Step-by-Step

Place everything for the soup except the noodles into a large stock pot.
Bring to a simmer. Cover and cook until meat is very tender.
To make the matzo balls, place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
After 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.
Once chicken is done, remove it and de-bone.
Discard the celery, onion, and garlic. I usually slice the carrots into the finished soup.
Strain the broth if you want a pretty soup.
Put it back into the pot and bring to a boil.
Start a pot of plain water to boil. Add salt.
Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
Form into balls.
Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min.
Drain.
Cover to keep warm.
Cook the egg noodles in the broth.
Add the chicken and carrots back to the broth.
To serve, place one or two matzo balls in a bowl and spoon the soup over.