How to Prepare Appetizing Matzo Ball Soup

How to Prepare Appetizing Matzo Ball Soup Delicious, fresh and tasty.

Matzo Ball Soup. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup. Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Form the matzoh dough into balls the size of walnuts.

As you finish rolling each ball, gently drop it into the simmering water.

To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley.

Add enough matzo meal to form balls and drop into boiling chicken broth.

You can cook Matzo Ball Soup using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Matzo Ball Soup

1. Prepare of Matzo Balls.

2. Prepare 1 box of matzo ball and soup mix.

3. It’s To taste of ground black pepper.

4. You need To taste of salt.

5. Prepare 2 of large eggs.

6. It’s 1/4 cup of extra virgin olive oil.

7. Prepare of Soup.

8. It’s 1/2 of of a chicken, bone in, skin on.

9. It’s 2 of large carrots.

10. You need 1 of stalk/rib celery and leaves.

11. You need 1 teaspoon of salt.

12. It’s 1/4 cup of extra virgin olive oil.

13. You need 1/2 teaspoon of ground black pepper.

14. It’s 48 ounces of chicken broth.

15. Prepare 1 teaspoon of granulated garlic powder.

16. You need 1 teaspoon of saffron threads.

With a slotted spoon, remove matzo balls from water and divide among four bowls.

If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.

Beyond the matzo ball mixture, the key to a good matzo ball soup is the stock.

Though we have many great stock recipes on the Woks of Life, like my mom's homemade chicken stock, I like to make stock from a roasted chicken carcass for this soup.

Matzo Ball Soup instructions

1. Mix 2 eggs and the olive oil together well. Get the matzo ball and soup mix. Take the matzo packet and pour it into the olive oil and egg mixture. Let sit 15 minutes. If you want a less dense matzo ball, add 3 tablespoon seltzer water..

2. Chop the celery and carrots. Season the breast, thigh, leg and wing with salt and pepper. Heat the oil..

3. Sear the chicken pieces skin side down 7 minutes, then turn sear second side 7 minutes. Add the broth..

4. Measure out the saffron threads. Add the vegetables and threads to the soup. Add the soup packet stir and cover 15 minutes..

5. Wet your hands and form the matzo balls. Make them about the size of a walnut. If they become sticky wet your hands again. Aad the balls to the soup and allow to boil 7 minutes. They will increase in size a bit..

6. Ready to serve. I hope you enjoy!!!!.

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Matzah balls (Yiddish: קניידלעך ‎ kneydlekh pl., singular קניידל kneydl; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat.

Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.