I can’t believe I didn’t get introduced to Matzo ball soup until I was just about into my thirties. This great soup was brought out on a holiday dinner, and I can remember every bite. My mother in law makes the best, because it has that secret ingredient, love.
My recipe is a little more chunky, as I like a lot more bits than broth in my soups, but it holds true to the basic recipe. In the family Mom uses Turkey stock because there tend to be a lot of turkeys around for the holidays, and the result is just as good as chicken, albeit a little more fat to contend with.
When it comes to making the Matzo balls themselves, I find it best to follow the recipe on the box. Typically I will make about a gallon, because we will pick at it for quite some time. Just follow the directions on the box, and you will be in great shape. The only thing I do is add in fresh chopped dill, salt and pepper into the mix. Remember that the diameter of the balls will double, that means a golf ball will become the size of a tennis ball. So be careful how big you make them!
It all begins with the stock. I start with a single chicken, maybe a 3 pounder, and I will chop an onion, carrot, celery and bouquet garnis into a gallon of water. I will make this stock for about 2 hours on a low simmer. I remove the chicken from the stock and pick all the meat off and chop or break it into smaller pieces. Strain the stock back into the pot, and we are ready to begin.
Matzo Ball Soup
Makes about 4-6 servings
|Flavorful chicken stock
Chicken meat, dark or light, cooked
Celery, small dice
Onion, sweet, small dice
Carrots, small dice
Matzo ball mix
Dill, fresh, chopped
- Put the stock into a heavy bottomed pan, and add in the veg, bring to a boil, then reduce to a simmer.
- Add in the chicken pieces. (If they are uncooked, and that’s ok, extend this step until the chicken is cooked through, about 15-20 minutes on simmer.)
- Make the Matzo balls according to the package, but add in the salt, pepper and dill, mix well.
- Make balls about 1 inch in diameter, and place into soup, one at a time, stir soup gently after each addition to ensure they do not stick together.
- Simmer for about 1 hour on low, season with salt and pepper at the end, being careful not to over season.
- Distribute Matzo balls equally, so as not to start any fights, and serve.