HARD MATZO BALLS RECIPES

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Steps:

• 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.
• 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.