Recipe courtesy of David Rosengarten

Matzoh Ball Soup

Save Recipe
  • Total: 6 hr 35 min
  • Prep: 4 hr 50 min
  • Cook: 1 hr 45 min
Share This Recipe

Ingredients

For the Matzoh Balls:

Directions

  1. Place chicken in a large soup pot. Cover with water and bring to a boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add vegetables and herbs. Bring back to a boil and simmer, partially covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to 6 cups, to concentrate flavor.
  2. In a bowl mix the eggs, seltzer, chicken fat, salt and pepper. Gradually stir in the matzoh meal until everything is well combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours
  3. Bring a pot of salted water to a boil and using cool, wet hands, shape the matzoh mixture into eight balls about 1 1/2-inches in diameter. Reduce the heat to simmering and gently add the matzoh balls. Cover the pot and poach the matzoh balls in the barely simmering water for 25 minutes. Add matzoh balls to soup and serve. Drink: Seltzer
Dairy-Free Sour Cream
PREMIUM
2m Easy 96%
CLASS
Monster Popcorn Balls
PREMIUM
10m Easy 100%
CLASS
Coconut-Peanut Butter Oatmeal Balls
PREMIUM
21m Easy 95%
CLASS
Ree's Lasagna Soup
PREMIUM
17m Easy 99%
CLASS