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Homemade Matzo Ball Soup - This Little Kitchen

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Homemade Matzo Ball Soup

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Homemade Matzo Ball Soup

Chicken soup is a staple in Jewish cuisine.  While chicken soup can be served with noodles or rice, during Passover we serve it with matzoh balls.

Author: Sharyn Glasser Lantzman
Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Serves: 20

 

Soup Ingredients
  • 6 lb pullet, washed under cold running water, fat removed, cut up
  • 1 small parsnip, peeled, halved
  • 3 stalks celery, halved
  • 2 onions, peeled, sliced
  • 4 carrots, peeled, halved
  • 3 springs parsley, stems removed
  • 1 1/2 tsp. salt or to taste
  • 2 cups tiny noodles, cooked
  • 2 gallons water
Matzo Balls Ingredients
  • 2 Tbsp. vegetable oil
  • 2 large eggs, slightly beaten
  • 1/2 cup matzo meal
  • 2 Tbsp. soup broth or water
  • 1 tsp. salt (optional)
  • 6 cups cold water
Soup Instructions
  1. Put chicken into deep soup kettle.
  2. Add water.
  3. Heat to boil slowly; use slotted spoon to skim off any scum that appears.
  4. Add parsnip, celery, carrots, onions, parsley and 1 tsp. salt.
  5. Simmer uncovered for four hours, adding more water if needed.
  6. Remove from heat; strain through colander.
  7. Then strain liquid through triple thickness of cheesecloth set in wire strainer.
  8. Refrigerate liquid covered until fat solidifies.
  9. Remove every globule of fat from top of soup until only a clear gold liquid remains.
  10. Add matzo balls. (See below for recipe)
  11. Cover tightly.
  12. Heat to simmer 30-40 minutes.
  13. Taste for Salt.
  14. Meanwhile, allow vegetables and chicken to cool. When cool, remove meat from chicken; cut into small shreds or pieces. Cut carrots into round slices. Discard bones, skin and other vegetables.
  15. Serve soup with noodles, carrot and pieces of chicken as cold victims begin to recover.
Matzo Ball Instructions
  1. In a bowl, bet eggs, add oil, matzo meal and salt. Blend together.
  2. Add soup broth or water and mix until uniform.
  3. Cover and Chill in refrigerator for 20 minutes.
  4. Remove chilled matzo balls mixture from refrigerator.
  5. Moisten hands and form batter into matzo balls, approximately 1/2 inch – 1 inch in diameter.
  6. Add matzo balls to soup and (return to step 10 – above)

 

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