September 24, 2013

Matzo Ball Soup

Who says it needs to be Passover to have Matzo Ball Soup?!  My boyfriend will attest to the fact that it can and should be served as often as possible, so I find myself making it quite frequently.

I will admit, that I'm no expert when it comes to the matzo balls, since I didn't grow up eating them.  From what I've gathered, some people like "floaters" and others prefer "sinkers".  These balls are light, fluffy floaters, so be delicate while cooking them.

I use a traditional Chicken Soup base recipe and just substitute the matzo balls for the noodles.  I prefer to have this as a complete meal, so I pack it with celery, carrots, and chicken, but if this is being served as an appetizer, I suggest reducing the quantity of vegetables and omitting the chicken.

Matzo Ball Soup
Serves 4-5
Matzo Ball Ingredients
  • 1/2 cup matzo meal 
  • 2 large eggs 
  • 2 T extra virgin olive oil 
  • 1 1/2 T salt1/4 t baking powder 
  • 1-2 T parsley 
  • 2 T seltzer water
  1. Mix together the matzo meal, eggs, olive oil, salt, baking powder, and parsley 
  2. Add the seltzer and mix again 
  3. Cover and refrigerate for at least 1 hour 
  4. Fill a large pot with water and bring to a simmer 
  5. Add some water or cooking oil to your hands and roll out 1” balls (about the size of a walnut) 
  6. Add the balls to the simmering water and cook for about 45 minutes; until light and fluffy 
  7. Transfer to the soup broth and serve
Soup Ingredients
  • 6 cups chicken broth (canned or homemade)
  • 2 T extra virgin olive oil
  • 2-3 celery stalks, diced
  • 1 onion, chopped
  • 1-2 cups carrots, diced
  • 2-3 T fresh flat leaf parsley; chopped
  • 2-3 chicken breasts; cut into 1” cubes 
  • Salt and pepper to taste
  • Matzo balls or noodles of choice
  1. Add the olive oil to a large pot and sauté the onion and celery until tender
  2. Add the chicken broth and diced carrots to the pot
  3. Bring the soup to a boil and cook for about 30 minutes
  4. Add the chicken and parsley and season with salt and pepper
  5. All the soup to cook for another 5-10 minutes; until the chicken is cooked through
  6. Add the matzo balls or noodles (if adding noodles, allow them to cook until softened)
  7. Garnish with additional parsley

No comments:

Post a Comment