Worlds Best Matzo Ball Soup
Your Mom might not be Jewish, However, this soup will cure you!
About this Recipe
Matzo ball soup is simple when it comes to great matzo ball soup, the matzo balls are the belle of the ball. Great chicken broth with some carrots, celery and you have a world-class feast for your taste buds.
If you would like to fortify the soup you can add chicken meat. I would recommend that you cut them into bite-size pieces so they fit nicely on the spoon. Poach them, and then add them to the soup as if you are using prepared chicken stock. If you are making your own chicken stock from scratch then, by all means, use the chicken with bones to really build up the flavor of your chicken stock.
My favorite version of Matzo balls are light and semi-fluffy and float into the broth. Don’t be confused that when the balls float that they are done, these need 40 minutes of cooking to achieve perfect fluffy floating perfection.
Matzo Balls:
- 2 Eggs
- 2 Tablespoons Chicken Fat
- 2 Tablespoons Water
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 Cup Matzo Meal
Soup:
- 6 Cups chicken broth
- 1 Large carrot, sliced thick
- 2 Ribs celery, sliced the same thickness as the carrot
Garnish:
- 1 Tablespoon fresh chopped dill
- Fresh ground black pepper
Matzo Ball Step 1
In a medium-large mixing bowl, whisk together the eggs, chicken fat, water, salt, and pepper. Combine the matzo meal and cover with plastic wrap. Place this covered mixture in the fridge to chill for at least two hours.
Matzo Ball Step 2
To cook the matzo balls bring 4 quarts of water to a boil with 1 1/2 teaspoons of salt. Then turn the heat to medium.
Matzo Ball Step 3
Form balls into 1-inch size by rolling them using your hands. Gently drop them into the water that is simmering.
Matzo Ball Step 4
When you have finished placing all of the matzo balls into the water, cover the pot and reduce the heat to low. Allow the Matzo balls to simmer, covered for 40 minutes. They should double in size. Ensure you do everything you can to not uncover that pot.
Broth Step 1
In a large saucepot (3 to 4-quart Dutch oven) over medium heat, bring the chicken broth to a simmer. Add the vegetables and then reduce the heat to low.
Broth Step 2
Allow the vegetables to cook until they have turned tender, this should take about 5 minutes. Then turn the heat off and keep covered until you are ready for the matzo balls.
Service
To serve ladle 1 1/2 cups of chicken broth into each bowl and then using a spoon transfer the desired number of matzo balls into the bowls. Garnish with dill and a few fresh grinds of cracked black pepper.
More Recipes
Visit Today
© 2019 Marinate Me Baby.
All Rights Reserved
MarinateMeBaby.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Terms & Policies | Privacy Policy.