Whenever the weather starts to cool and sniffles start creeping in, this is a go-to recipe in our house. I’m not sure if anyone in our family has ever written this one down, so here goes nothing!
My Grandma Sadowsky was a pro at Matzo Ball Soup and now all of us have all learned how to make it over the years. This soup really is the Jewish Penicillin. When my husband and I were first married he was weary of trying this soup because the matzo balls reminded him of monkey brains. First of all, GROSS. Second, I don’t want to know how he knows what monkey brains look like. One taste of my family’s soup and he was hooked. Even our picky kids love it! We usually make it on the weekends, as it does need to simmer for several hours.
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Matzo Ball Soup
Optional: Some of my family members prefer to add fresh veggies towards the end after making the broth. For this option, You would prepare a second batch of carrots, celery and onion. Towards the end you can strain the soup and add the fresh veggies for the last 30 minutes. This is an option if you want your carrots and celery less mushy after boiling for three hours.
Ingredients
- 1-2 Bunche(s) of large carrots peeled and sliced
- 1-2 Package(s) of celery, washed and sliced
- 1-2 white onions
- 1 whole chicken quartered(with neck)
- 1 bunch of flat parsley chopped
- Matzo Ball Mix (Linked my favorite)
- 2 Eggs (per packet of matzo)
- 2 Tbsps. Vegetable Oil (per matzo packet)
- Salt & Pepper to taste
- 1 box of low sodium organic chicken stock
Directions
- Fill a large soup pot with water and a couple pinches of salt. Add the carrots, celery, onion and chicken and bring to a boil. Be sure to include the skin and neck for added flavor, this will be your broth.
- Once the pot is boiling, reduce heat to a simmer and cover the pot. Leave to simmer for 3 hours.
- After 2-1/2 hours, remove from heat and remove all of the chicken from the broth. You will need to take off the skin and remove all of the meat from the bones so you are left with just the chicken meat to add back to the soup.
- If you are going to add fresh veggies, use a strainer to remove the chicken and existing veggies. Strain the broth and then add the deboned chicken and fresh veggies and parsley back into the broth. Bring the soup back to a simmer.
- While the soup simmers, follow the directions on the matzo ball mix packet: In a bowl, mix one packet with two eggs and 2 tbsps. of vegetable oil. Place the bowl of matzo mix in the refrigerator for 20-30 minutes to chill.
- Roll the matzo mix into small 1-1/2 inch diameter balls and place into the soup. Simmer covered for about 20 minutes.
- Serve with salt & pepper to taste. The extra chicken broth can be cut into the soup for leftovers and to replace some of the broth lost through evaporation.
I hope you enjoy this recipe, it is a special one for our family!
