Matzo Ball Soup Recipe

5 1 1
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Matzo Ball Soup Recipe

Read Reviews
5 1 1
Publisher Photo
My mother is of Russian descent and would make this for Friday night dinner while I was growing up. It's a very comforting soup that brings back many happy memories. —Bernice Polak, New Smyrna Beach, Florida
Recommended: Top 10 Turnip Recipes
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 8 cups water
  • 6 carrots, cut in half lengthwise, then into 2-inch pieces
  • 1 large onion, peeled
  • 2 celery ribs, cut in half
  • 2 sprigs fresh dill (3-inch pieces)
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups cooked noodles
  • MATZO BALLS:
  • 2 eggs
  • 1 cup matzo meal
  • 2 tablespoons rendered chicken fat or canola oil
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • Dash pepper
  • 1/2 to 1 cup cold water

Directions

Place chicken and water in a 8-qt. soup kettle. Cover and bring to a boil; skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with thread or kitchen string; add to soup. Bring to a boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2-1/2 hours.
Meanwhile, combine first six matzo ball ingredients in a medium bowl. Add enough water to make a thick pancake-like batter. Refrigerate for 2 hours (mixture thickens as it stands).
Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer.
To complete matzo balls, bring 4 quarts water to a boil in a 5-qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo meal.
Drop balls into boiling water. They will sink when dropped but will rise in a few minutes. Cook for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through. Yield: 18 servings (4-1/2 quarts).
Originally published as Matzo Ball Soup in Country Chicken Cookbook 1995, p26

Nutritional Facts

1 cup: 168 calories, 8g fat (2g saturated fat), 63mg cholesterol, 882mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 14g protein.

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 8 cups water
  • 6 carrots, cut in half lengthwise, then into 2-inch pieces
  • 1 large onion, peeled
  • 2 celery ribs, cut in half
  • 2 sprigs fresh dill (3-inch pieces)
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups cooked noodles
  • MATZO BALLS:
  • 2 eggs
  • 1 cup matzo meal
  • 2 tablespoons rendered chicken fat or canola oil
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • Dash pepper
  • 1/2 to 1 cup cold water
  1. Place chicken and water in a 8-qt. soup kettle. Cover and bring to a boil; skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with thread or kitchen string; add to soup. Bring to a boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2-1/2 hours.
  2. Meanwhile, combine first six matzo ball ingredients in a medium bowl. Add enough water to make a thick pancake-like batter. Refrigerate for 2 hours (mixture thickens as it stands).
  3. Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer.
  4. To complete matzo balls, bring 4 quarts water to a boil in a 5-qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo meal.
  5. Drop balls into boiling water. They will sink when dropped but will rise in a few minutes. Cook for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through. Yield: 18 servings (4-1/2 quarts).
Originally published as Matzo Ball Soup in Country Chicken Cookbook 1995, p26

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ejt325 User ID: 4790999 45333
Reviewed Jan. 20, 2011

"This was the first time I made matzo ball soup for my Jewish boyfriend and he said it was better then his own baba's"

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