How to Make Matzoh Ball Soup

By eHow Food & Drink Editor

Rate: (28 Ratings)

Simple to make and satisfying to eat, matzoh ball soup is a favorite at Jewish celebrations. This recipe yields 16 matzoh balls and 5 to 6 quarts of chicken soup. Serves 8 to 10.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

  • Dills
  • Ground Peppers
  • Salt
  • 4 large onions - halved
  • 6 tbsp. schmaltz (chicken fat)
  • 1 c. matzoh meal
  • 1/2 cup seltzer
  • 10 crushed peppercorns
  • 15 parsleys sprigs
  • 5-6 quarts water
  • 4 eggs
  • 2 6-8 lb. stewing hens (without the liver)
  • 6 carrots - peeled and cut into chunks

Matzoh Balls

Step1
Beat the eggs slightly to combine whites and yolks.
Step2
Stir in the seltzer, salt, pepper and schmaltz.
Step3
Add the matzoh meal gradually, stirring until ingredients are completely combined.
Step4
Cover and refrigerate for an hour.
Step5
Fill a large stockpot with water and bring to a boil.
Step6
Moisten your palms and make balls using about 2 tbsp. batter for each.
Step7
Cook matzoh balls covered in the pot for 1/2 hour.
Step8
Serve one or two matzoh balls in each bowl of chicken soup.

Chicken Soup

Step1
Remove the fat from cavities of hens.
Step2
Place one hen and 1/2 of the vegetables in a large stockpot with enough water to barely cover. Bring to a boil and lower heat immediately.
Step3
Skim the foam from the surface of the water and make sure that heat is low enough that only a few bubbles appear.
Step4
Add the peppercorns and parsley and simmer for two hours partially covered.
Step5
Skim foam occasionally. The meat should be tender, but should not fall apart easily.
Step6
Remove hen from water and place on a large platter.
Step7
When cool enough, remove meat from the bones and return the meat, skin and bones to the soup.
Step8
Simmer partly covered for another hour.
Step9
Strain the soup through a colander and discard everything but the resulting broth.
Step10
Allow soup to cool, then refrigerate overnight.
Step11
Remove the hardened fat from the surface of the refrigerated broth and put broth in stockpot with the remaining hen and vegetables.
Step12
Add more water if necessary to cover.
Step13
Repeat steps 11 through 14, adding dill to the pot instead of peppercorn and parsley.
Step14
Strain the broth and serve with 1-2 matzo balls for each bowl of soup.

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eHow Article: How to Make Matzoh Ball Soup

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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