Matzo Ball Soup Recipe – This recipe can be changed in so many ways so have fun! Here’s my version that I have been making for over 20 years (from my mother’s recipe). Enjoy during the holidays or any time!
Double the recipe & freeze several containers!
Soup Ingredients: 1 pkg cut up chicken (I use a pkg of split chicken breasts because my family does not eat the dark meat but I think the dark meat of the chicken adds a lot of flavor to the soup), Bag of mini carrots (my mom only uses full size carrots, peals & cubes them but I don’t take the time), 1 pkg celery, 1 medium whole onion, dehydrated soup greens, Kosher coarse salt, Container of chicken soup broth. One package thin or wide egg noodles.
Matzo Ball Ingredients: I usually use a mix. This year I used a new mix by Lipton, 2 eggs & 1 tbsp oil (Instead of veggie oil I use olive oil).
IF you prefer making them from scratch: 1/2 cup water, 1/4 cup oil, 6 egg whites, coarse salt to taste, pepper to taste, matzo meal till consistency preferred. optional: I add a little seltzer soda, it helps make them “lighter”.
Starting with the soup- always rinse off all veggies & chicken. Place chicken into large pot first. Add on top pealed whole onion, celery stalks, add container of chicken broth, water (if you want to add a package of soup mix from the matzah ball pkg which I do also, make sure to add 10 cups of water per pkg). Sprinkle 2 tbsp coarse salt, some pepper & soup greens (see the picture how I sprinkle the soup greens across top of soup to cook).
Cook on medium heat slightly covered (not fully covered) and do watch to see it doesn’t start boiling over. Lower the heat if it does. Cook until carrots are soft (about 3 hours).
Remove the chicken onto separate bowl & let cool a little. Remove celery & throw out (unless someone likes to eat that). I use a ladle that has half a strainer side to it and I start straining the soup greens out. My moms way is to strain entire contents with colander but I make so much soup it is too time consuming & messy that way. I strain as much soup greens as I can & it works for me like that. I save the onion because lots of people eat that. Not me hahahaa..
Cook the noodles separately per package, drain & set aside.
Cook the matzo balls per packaging. & preferred sizes. If you are making from scratch or mix: mix together in bowl & place in boiling soup broth. I do not like boiling it in water- boiling in broth adds a lot of flavor. I use the extra broth when I’m putting the soup into containers to freeze.
For individual bowls: I add some noodles first, then I add some pieces of chicken, 2 matzo balls & then take a ladle of soup & carrots. I don’t put the soup fully together till I am ready to put into containers.
For making extra to freeze: I like to have my containers ready: each with noodles already placed in bottom, then add chicken pieces, & top it off with soup & carrots & matzo balls. See the picture of the containers & see the layers of ingredients, that way each container has enough goodness per servings.
ENJOY! And if you use this recipe leave a comment, leave a picture of your soup.. share with us! We LOVE to hear from you.
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