Homemade Matzo Balls with Chicken Soup Recipe
Matzo Balls (Kneidlach) and Chicken Soup from Scratch
Oct 5, 2009
Originally matzo balls were made for the Passover table in Jewish tradition, but today they are served in many restaurants and homes throughout the world and at any time of year. They make for a small meal, and can be kept in the refrigerator for a number of days or frozen if a large quantity is made.
Quick and Easy Matzo Ball and Chicken Soup Meal – An Alternative
Ready to serve chicken soup and instant matzo ball mixture in a box, are easily obtainable, easy to prepare, and always successful. Brands such as Manischewitz and Streits are famous for matzo meal mix. However, starting from scratch to produce both the soup and matzo balls result in a deeply flavorful, satisfying dish – perfect for winter or to soothe and calm a patient feeling under the weather. Below are the recipes for both, and photographs of the result appear at the bottom of the article.
Real Chicken Soup - Recipe
Ingredients:
- ½ whole chicken (with bones) or 3 breasts pieces
- 3 carrots
- 1 large onion
- 8 tsp chicken broth powder
- 2 ½ quarts (or 2 ½ liters) water
Method:
- In a very large pot, boil ½ whole chicken, vegetables, and soup powder in the water.
- While it is boiling, remove the scum (brown froth) that may float to the top.
- Let this all simmer for about ¾ hour or until the chicken is soft and comes off the bone easily. Remove the bones, cut up the chicken and replace in the soup. If breasts are used, cut them up into small pieces when soft. The soup is now ready to receive the matzo balls.
Matzo Balls - Recipe
Yields 42 balls This recipe can be doubled for a larger quantity.
Prepare these while the soup is boiling.
Ingredients:
- 3 cups matzo meal
- 5 cups boiling water
- ½ cup vegetable oil
- 3 eggs
Method:
- Boil the water
- Put the matzo meal in a large bowl
- Add the boiling water. Mix together well.
- Add the oil. Mix well.
- Add the 3 eggs, and mix again.
- Place the mixture in the refrigerator for about 15 minutes
- After the wait, roll the matzo meal mixture into small balls (1 – 1 1/2 “ diameter in size)
- If the mixture is sticky, wet hands in a bowl of water so that the balls can be rolled easily.
- Heat the soup to boiling point. Drop the balls into the rolling, boiling, soup.
- Boil the matzo balls for 20 minutes. Take down the temperature after the first 5 minutes so that the soup does not boil up and over the pot sides. Put the lid on the pot but leave a space for steam to release while the food is cooking.
- Once during the boiling, dunk the balls so that they move around and shift a little; they should be floating on the top of the soup.
Bon Apetit! This meal can be eaten immediately, or kept in the fridge for a number of days. The flavor intensifies each day, so one can prepare the soup and matzo balls a day or two before an entertainment date. It can also be frozen and defrosted with great success.
Related recipes:
- Try making homemade Challah bread. A flavorful, soft bread for any occasion.
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