Yummy Matzo soup is the perfect Fall meal!
MATZO BALL SOUP
- 2 eggs (for Mazo Balls)
- ¾ teaspoon salt (for Mazo Balls)
- ⅛ teaspoon pepper (for Mazo Balls)
- ¼ cup melted butter (for Mazo Balls)
- 1 tablespoon dried parsley (for Mazo Balls)
- ¾ cup Matzo Meal, I use Manischewitz in the 16 oz canister (for Mazo Balls)
- ¼ cup water (for Mazo Balls)
- 1 whole chicken, cut up (for soup)
- 1 package chicken wings (for soup)
- 1 large onion, quartered (for soup)
- 6 carrots, peeled and sliced in rounds (for soup)
- 3 ribs celery, cut in half, including leaves (for soup)
- 1 turnip, quartered (for soup)
- 1 parsnip, sliced (for soup)
- 3 cloves garlic (for soup)
- 3 tablespoons of fresh parsley (for soup)
- 3 tablespoons of fresh dill (for soup)
- Pinch of nutmeg (for soup)
- 10 cups water (for soup)
- Salt and pepper to taste (for soup)
- Make Matzo Balls (below).
- Beat together eggs, melted butter, parsley, salt, pepper and water.
- Stir in matzo meal and blend well.
- Refrigerate at least one hour before shaping into approximately 2-inch balls.
- Prepare Soup (below).
- Combine all soup ingredients in large soup pot and cover with water.
- Bring to a boil.
- Reduce heat and simmer for at least an hour.
- Skim foam from pot and simmer another 30 minutes.
- While soup is simmering bring 2 ½ quarts water plus one tablespoon salt to a rapid boil.
- Gently drop matzo balls into boiling water.
- Simmer, covered, for 25 minutes.
- Strain soup, keeping carrots in broth and remove fat from top of soup.
- Add to chicken soup a few minutes before serving (2 balls per serving).
Matzo balls can be frozen before cooking. After shaping, put them on a cookie sheet to freeze, then transfer to heavy-duty freezer bag. Cook when ready to use.
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