Matzo Ball Soup Recipe
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Servings: 6 people
Cost: $15
Equipment
- Cutting board
- Chef's knife
- Large mixing bowl
- Large spaghetti pot or stock pot
- soup ladle
Ingredients
Ingredients
- 1 c. Matzo meal
- 2 eggs uncooked and scrambled
- ½ c. water
- 1 chicken breast roughly chopped
- 3 celery stalks thinly sliced
- 1 yellow onion thinly sliced
- 3 carrots thinly sliced
- 3 qt. chicken broth
- 2 tbsp. olive oil
Flavor Balancers
- Kosher salt to taste
- black pepper to taste
- 1 tsp. red wine vinegar
- 1 tsp. sugar
Aromatics
- 2 tsp. rubbed sage
- 2 tsp. old bay seasoning
- 2 bay leaves
Instructions
Matzo Balls
- In a medium mixing bowl, add matzo, eggs, water, and 1 tsp. salt. Mix together until all water is absorbed and matzo forms a firm paste. Allow mixture to rest approximately 20 minutes.
Soup
- Heat a large spaghetti pot over medium heat. Add olive oil, celery, onion, chicken, and carrots. Stir fry until onions are translucent and chicken is thoroughly cooked. Add red wine vinegar to deglaze pan. Add aromatics, seasonings, and chicken broth. Bring soup to a boil.
- After soup boils for 10 minutes, remove matzo paste from refrigerator. Grab a small glass and fill with water. Wet your fingers with water and use a small teaspoon to form 1” or smaller balls out of the matzo mix. After forming the balls drop them into the boiling soup. When all balls have been made, cover the pot, and reduce to a medium simmer. Allow matzo balls to simmer at least 40 minutes. After matzo balls are fully cooked serve.
Notes
The longer the soup simmers with the matzo balls, the better the matzo balls will taste, as they absorb the soup broth.