traditional hard matzo ball soup
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
- 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 cups water or enough to cover the chicken
- - salt and pepper
- 8 ounces thin egg noodles
- FOR THE MATZO BALLS
- 6 - pieces lightly salted matzo, crushed
- - water
- 1 - egg
- 1 tablespoon oil or chicken fat if you want to be authentic
- - matzo meal
How To Make traditional hard matzo ball soup
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Step 1Place everything for the soup except the noodles into a large stock pot. -
Step 2Bring to a simmer. Cover and cook until meat is very tender.
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Step 3To make the matzo balls, place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
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Step 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.
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Step 5Once chicken is done, remove it and de-bone.
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Step 6Discard the celery, onion, and garlic. I usually slice the carrots into the finished soup.
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Step 7Strain the broth if you want a pretty soup.
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Step 8Put it back into the pot and bring to a boil.
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Step 9Start a pot of plain water to boil. Add salt.
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Step 10Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
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Step 11Form into balls.
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Step 12Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min.
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Step 13Drain.
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Step 14Cover to keep warm.
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Step 15Cook the egg noodles in the broth.
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Step 16Add the chicken and carrots back to the broth.
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Step 17To serve, place one or two matzo balls in a bowl and spoon the soup over.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
