How to Make Homemade Matzah Ball Soup

Matzah ball soup has a delicious chicken-flavored broth.

Sometimes referred to as Jewish penicillin, Matzah ball soup is a traditional Jewish dish, often served at the Passover seder. Some people serve it at other times of the year as well. It consists of very thin broth with dumplings about the size of ping pong balls and some carrots and celery. The recipe has a large number of ingredients, which might make it seem rather intimidating. However, it's not a particularly difficult recipe to make. Does this Spark an idea?

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3-lb. chicken
4 stalks celery, chopped
2 leeks, chopped
2 carrots, chopped
1 onion, chopped
3 cloves garlic, peeled
Kosher salt
freshly ground black pepper
2 bay leaves
1 cup matzo meal
4 large eggs
2 tablespoons oil
1/2 tsp. baking powder
1/4 cup seltzer

Instructions

- 1
  
  Rub the chicken with about 2 tbsp. of Kosher salt inside and out. Allow it to rest for about 15 minutes.
- 2
  
  Put the chicken in a large pot and cover with water. Bring to a boil and skim off any impurities that rise to the top of the pot during the first 15 minutes of boiling.
- 3
  
  Add carrots, celery, leeks, onion, garlic, bay leaves and fresh black pepper. Simmer for about 45 minutes, until chicken is well-cooked.
- 4
  
  Remove chicken from the pot and take the meat from the bones. Put it aside for later use. Return the bones to the pot and bring to a boil. Simmer one hour, then cool and strain.
- 5
  
  Combine the matzo meal, four eggs, oil, baking powder and 1 tsp. Kosher salt in a bowl to make the Matzah balls. Mix well, then add seltzer and mix again. Cover and refrigerate for one hour.
- 6
  
  Fill a large pot with water and bring to a simmer. Roll Matzah ball dough into 1-inch balls and simmer about 45 to 60 minutes, until Matzah balls are light, fluffy and tender.
- 7
  
  Put Matzah balls in soup dishes, pour soup on top and serve.