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, or 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 well; 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 deli's 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?

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Comments:

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Serves:

Prep:

25 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

FOR THE SOUP
1

whole chicken, or 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 well
·

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 and 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.