You cannot celebrate Pesach without Matzo Ball Soup.
It’s part of our tradition. It’s in our blood and no holiday seder would be complete without Chicken Soup and Kneidlach.
The trick to making the perfect, light, and fluffy matzo ball is cooking them in a very large pot so they have enough room to swell. You might need to cook them in separate batches. I like to add a little cinnamon to mine.
In fact, matzo ball soup is on constant rotation in our house year-round.
It’s Jade’s absolute favorite so I make it a lot. It’s great to have a pot when you feeling under the weather or it’s chilly outside.
I use a store-bought rotisserie chicken to make the soup super flavorful. But you can use an uncooked chicken instead.
I drink a cup of Jewish Penicillin to toast you all.
Chag Semeach
xxx Chef MM
Chicken and Matzo Ball Soup
Ingredients
CHICKEN SOUP
- 1 whole rotisserie chicken- meat only (discard skin & bones)
- 2 lbs/1 Kg carrots cut into 1-inch chunks
- 2 onions cut into quarters
- 6 sticks celery
- 10 TBS chicken stock/consommé powder
- 7 quarts/7 liters of water
MATZO BALLS
- 3 packs matzo ball mix
- 6 eggs
- 6 TBS vegetable oil
- Pinch of salt, pepper, and cinnamon
Instructions
FOR THE SOUP
Add all ingredients to a pot and bring to a boil. Reduce the heat and simmer with the lid on for 4 hours. Add more water and stock if necessary. Strain chicken and vegetables in a strainer. Discard the onion and celery.
Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots, and shredded chicken to the soup.
FOR THE MATZO BALLS
Beat 2 eggs and 2 TBS of vegetable oil in 3 separate bowls. Add 1 pack of matzo ball mix to each of the 3 bowls and season with salt, pepper, and cinnamon. Stir with a fork until evenly mixed. Chill in the refrigerator for at least 15 minutes.
Boil a large pot of salted water. Use wet hands to form balls (golf ball size). Be careful to pack them loosely (if you compress them too tightly they will be dense). Drop balls into boiling water. Close pot and boil rapidly for 10 minutes. Reduce heat and simmer for an additional 20 minutes. Do not open the lid at all during the cooking time (30 mins).
SERVES 16
Notes
Always cool soup with stock without the lid. If it is a large pot let the soup cool in 2 batches, to prevent it from souring. Soup freezes very well.
1 pack of mix makes 9-10 balls. If you are making 3 packs, mix them separately. Don’t overcrowd them. Make sure to cook them in individual batches in a very large pot so that the balls have room to move and swell.
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