Of all the Jewish cuisine, matzo ball soup has to be the best known and most popular. It warms the tummy and is delicious comfort food. Our family makes matzo balls a bit bigger and we call them “knadels.” As William Shakespeare would say ” a rose by any other name…” Whatever the name, they are so good!
Matzo ball soup is hearty and can be served as the main dish. It also can be an accent to a big meal, like Thanksgiving dinner for instance, served as an appetizer.
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Matzo Ball Soup Recipe
Makes 8-12 matzo balls depending upon size.
2 large eggs
2 T vegetable oil
2 T water or chicken broth
1/2 tsp salt* optional
2 – 4 Split chicken breasts
3-5 cups chicken broth
Water to dilute broth if it tastes too strong for your taste
1 whole onion
1 – 2 cups baby carrots
3-4 stalks celery
Ground black pepper, to taste
Directions for Making Chicken Broth for Matzo Ball Soup
Four or five hours prior to the time you plan on serving your soup, prepare it.
Tip: as you are putting together the soup ingredients, also prepare the dough for the matzo balls [which will be refrigerated until time to cook them.]
Place the raw chicken in an extra large lidded pot.
Add a whole peeled onion and 4-5 celery stocks.
Add a handful of raw baby carrots.
Pour the chicken broth and water in and bring to a boil.
Turn heat to medium and cook approximately 1 hour.
Turn heat down to simmer.
About 45 minutes before the meal, bring the temperature up to a gentle boil and then turn it back down to simmer to cook the matzo balls.
Cut Up The Cooked Chicken
Now, carefully remove the chicken to a large plate.
Using a fork and sharp knife, remove the chicken from the skin and cut the chicken off the bones. Now cut the chicken into bit-sized pieces and put those pieces into the soup. Also remove the celery and onion. Throw the onion, celery and chicken bones away.
Directions for Preparing Matzo Balls [aka Knadels]
Take the matzo ball dough out of the refrigerator.
Wet your hands with water and make matzo balls – about the same size as a golf ball or a bit smaller – rolling them like you would a meat ball.
Place them in the hot soup. They will rise to the top as they cook.
Simmer for 30 minutes and serve!
Chicken soup cannot be served at every Jewish meal. There are dietary laws that must be adhered to. If you would like to know more, you might enjoy reading about the meals it CANNOT be served at => Kosher Dairy Meals – A Simple Guide