Matzo Ball Soup

Fat and Sassy Mama Caryn Ross shares a recipe for a cold-weather soup that will warm you up and fill your stomach.

Monday, January 16th 2012, 10:31 am

By: News 9


Ingredients:

3 boneless/skinless chicken breasts, roasted and sliced

2 parsnips, peeled and chopped

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 bay leaf

1 (10 ounce) box of chicken stock

4 cups water

1 bay leaf

2 cups matzo meal

1/2 cup olive oil

1/2 cup seltzer water

8 eggs, beaten

1 teaspoon kosher salt

1/2 teaspoon pepper

Instructions:

Using a medium sized bowl, combine the matzo meal, olive oil, seltzer water, beaten eggs and salt and pepper. Mix this together until there are no lumps.

Place matzo mixture into the refrigerator and allow it to sit for 45 minutes to 1 hour.

In a large stockpot over medium heat add 1 tablespoon olive oil. Combine onions, carrots, parsnips and celery in the pot. Allow this to cook until veggies are tender.

Pour in stock and water. Add in the chicken and bay leaf. Cover and allow to simmer slowly for 45 minutes. Remove the lid and bring the broth to a boil.

Once the matzo meal has rested in the refrigerator, using damp hands and an ice cream scoop, dip out the matzo balls. Carefully drop the matzo balls into the boiling broth. Once all of the matzo balls are in the broth place a lid on the pot and reduce heat to medium/low. Simmer for 30 minutes. DO NOT PEEK!!!!

Serve soup immediately!

logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News 9 delivered right to your inbox!

More Like This

January 16th, 2012

March 22nd, 2024

March 14th, 2024

February 9th, 2024

Top Headlines

March 28th, 2024

March 28th, 2024

March 28th, 2024

March 28th, 2024