Traditional Hard Matzo Ball Soup

23
Pamela Rappaport

By
@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 votes

Comments:
Serves:
6
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

How to Make Traditional Hard Matzo Ball Soup

Step-by-Step

  1. Place everything for the soup except the noodles into a large stock pot.
  2. Bring to a simmer. Cover and cook until meat is very tender.
  3. To make the matzo balls, place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
  4. 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.
  5. Once chicken is done, remove it and de-bone.
  6. Discard the celery, onion, and garlic. I usually slice the carrots into the finished soup.
  7. Strain the broth if you want a pretty soup.
  8. Put it back into the pot and bring to a boil.
  9. Start a pot of plain water to boil. Add salt.
  10. Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
  11. Form into balls.
  12. Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min.
  13. Drain.
  14. Cover to keep warm.
  15. Cook the egg noodles in the broth.
  16. Add the chicken and carrots back to the broth.
  17. To serve, place one or two matzo balls in a bowl and spoon the soup over.

Printable Recipe Card

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



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