Matzo Ball Soup
A classic matzo ball soup with clear chicken broth and fluffy, perfectly textured matzo balls. A true Passover favorite.
Ingredients
For the chicken broth soup:
- 2½-3 liters water
- 5 carrots, peeled
- 1 celeriac (celery root), peeled
- 1 parsley root, peeled
- 1 onion, peeled
- ½ bunch parsley
- 3-4 sprigs dill
- 5-6 chicken wings
- Salt, to taste
- Optional: chicken bouillon
For the matzo balls:
- 1 cup matzo meal
- ½-¾ tsp salt
- 1 tsp chicken bouillon powder
- 1 cup hot water
- 1 tbsp oil
- 2 large eggs, beaten
- Small handful finely chopped parsley
Instructions
Make the soup:
- Add all soup ingredients to a large pot and bring to a boil. (Optional) Place the chicken wings in a cooking bag for a clearer broth.
- Reduce to a gentle boil and cook 1–2 hours. Season to taste and strain if desired.
Make the matzo balls:
- In a bowl, mix the matzo meal, salt, and chicken bouillon powder.
- Add the hot water and oil, and mix to combine.
- Beat the eggs separately, then add them gradually while mixing (work quickly so they don’t cook).
- Add the chopped parsley and mix.
- Cover and refrigerate for at least 1 hour, until firm.
- Bring a large pot of salted water to a boil.
- Wet your hands and form small balls (you should get about 20, and they will expand).
- Lower the heat slightly so the water is at a gentle boil, then add the balls one by one.
- Turn off the heat. Let them cool slightly, then store in a container with the cooking liquid, making sure they are fully covered. Refrigerate.
