Matzo Ball Soup
This Passover favorite is easy to make with just a few ingredients in about an hour. You can serve the matzo balls as soon as they are cooked or store in the refrigerator for several days. They can also be frozen. Defrost then reheat in microwave or by simmering in water or soup.
Ingredients
Soup
- 3 Quarts Quarts Chicken Broth or Stock.
- ½ Cup Diced Cooked Chicken Meat.
- ¼ Cup Each Diced Celery, Carrot and Onion.
- 2 Tbsp Lemon Juice
- 2-3 Sprigs Parsley (Optional)
- To Taste Salt and Pepper
Matzo Balls
- ½ Cup Matzo Meal
- 2 Each Slightly Beaten Eggs
- 2 Tbsp Oil or Chicken Fat
- 2 Tbsp Water
- 2 Tbsp Salt
Instructions
Soup
- Saute the celery, carrot and onion in a small amount of the chicken broth until the onions are translucent. Season with a small amount of salt and pepper if you desire.
- Add three quarts of chicken broth or stock, bring to a boil then reduce and allow it to simmer for about 15 minutes.
- Add the cooked chicken, parsley and the lemon juice, return to boil then lower to simmer until the matzo balls are ready.
Matzo Balls
- Combine all ingredients, mix thoroughly, cover and refrigerate for about 30 minutes.
- After 30 minutes, bring about three quarts of salted water to a boil.
- Divide chilled matzo meal mixture into 6-8 pieces. Use water to moisten hands and roll each piece into a matzo ball. They should be about one inch in diameter.
- Gently drop each matzo ball into the boiling water. Return to boil then reduce heat, cover the pot and allow matzo balls to simmer for about 30 minutes.
- Transfer cooked matzo balls to soup and eat immediately or drop them in a bowl of cold water to cool them if you will be eating them at a later time.