Traditional Hard Matzo Ball Soup
By
Pamela Rappaport
@Pamelalala
21
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.
Ingredients
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FOR THE SOUP
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1whole chicken, sometimes I use thighs
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2stalks celery, broken in the middle
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1/2onion, don't bother to chop
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3large carrots, cut in half
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1clove garlic, leave it whole and drop it in
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6 cwater or enough to cover the chicken
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·salt and pepper
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8 ozthin egg noodles
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FOR THE MATZO BALLS
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6pieces lightly salted matzo, crushed
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·water
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1egg
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1 Tbspoil or chicken fat if you want to be authentic
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·matzo meal
How to Make Traditional Hard Matzo Ball Soup
- 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.
About Traditional Hard Matzo Ball Soup
Course/Dish: Chicken Chicken Soups
Main Ingredient: Chicken
Regional Style: Jewish
Collection: Tastes of the World
Other Tag: Heirloom
