Matzo Ball Soup

By Steve-3

Ingredients

• The Soup:
• Matzo Balls: (lighter ones)
• Mix three eggs and three tablespoons of oil. (Don’t whip)
• Add a little salt and pepper.
• Add one cup Matzo Meal
• Two-three tablespoons of chicken broth (Or seltzer if you have)
• 1/2 to one teaspoon of baking powder. The more you add, the softer the Matzo Ball.
• Mix, but don’t over mix!
• Chill for about a half an hour
• Two quarts cold water
• One chicken cut up
• Bring chicken to a boil, then I remove scum off the top
• Add
• One whole onion but cut partway down
• 1 Turnip
• 1 parsnip
• Low sodium chicken broth powder or bullion (one packet or cube)
• 2 stalks celery diced
• a little garlic, diced
• a little kosher salt (don’t use if chicken bullion has salt in it)
• After bringing to a boil, simmer for one hour and 15 minutes.
• Cut up three or four carrots cut in pieces and add.
• I sometimes add a little more celery diced here.
• Cook for 20 minutes.

Preparation

Step 1

Take Matzo Balls out of fridge and using wet hands roll into small
balls (Jacks size)
Make sure the pot you use is large, because the matzo balls need room
to expand.
Add matzo balls and bring to a boil, then simmer again for about 25 minutes.
Let cool a little.
Carefully remove matzo balls. Using a sieve remove all other solids. I then put
the carrots back in the soup and as much of the celery pieces as possible. The chicken can be saved for the meal or used another night.
My grandmother also used chicken feet in the soup. Hard to get here.