HOW TO MAKE MATZO BALL SOUP EASY RECIPES

MATZOH BALL SOUP RECIPE | ALLRECIPES

Matzoh Ball Soup Recipe | Allrecipes image

This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
½ cup matzo meal
1 teaspoon salt
¼ cup vegetable broth

Steps:

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!

Nutrition Facts : Calories 583.2 calories, CarbohydrateContent 10.2 g, CholesterolContent 217 mg, FatContent 39.3 g, FiberContent 1.7 g, ProteinContent 45.3 g, SaturatedFatContent 10.5 g, SodiumContent 511.8 mg, SugarContent 2.9 g

EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE – MELANIE COOKS

Easy Matzo Ball Soup Recipe Anyone Can Make – Melanie Cooks image

This easy Matzo ball soup recipe is made in under an hour from start to finish! Delicious Matzo balls in comforting chicken broth - so yummy!

Provided by MelanieCooks.com

Categories Soup

Number Of Ingredients 8

Ingredients

1 cup Matzo meal
4 eggs
1/4 cup vegetable oil
64 oz chicken broth
1 small onion (peeled and halved)
3 carrots (peeled and sliced)
3 stalks celery (sliced)
1/4 bunch fresh dill or parsley (chopped)

Steps:

Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes.
Bring a large pot of water with 1 tbsp of salt to a boil.
Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).
Carefully drop the Matzo balls in the water using a slotted spoon.
Reduce the heat to simmer and cook the Matzo balls for 30 minutes.
While the Matzo balls are cooking, add chicken stock, onion, carrots and celery to a separate pot. Bring to boil, then reduce the heat to Low and simmer for 20 minutes. Remove the onion with a slotted spoon and discard. Add salt and pepper to taste.
Carefully take out the Matzo balls with a slotted spoon and transfer them into the chicken stock. Simmer for another 10 minutes.
To serve, laddle the soup into bowls and garnish with fresh chopped dill or parsley.

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