Matzah (Matzo) Ball and Chicken Soup

matzah ball, soup, brothIt’s a cold (read: 50 degrees) and rainy Sunday here in Austin. Brrr!! But could you ask for better soup weather? I think not. My Bubbe makes a killer matzah ball soup. It borders on magical- at the mere mention of sickness, Bubbe swoops in with her soup in hand, and all your sniffles just melt away. This recipe is just perfect- a flavorful broth and a light ball (hehe), as opposed to some heavier, dense matzah ball recipes.  I went all out and made my own stock too- just like Bubbe. Totally worth it! But feel free to use substandard canned stock.

I didn’t think I could top the gross raw chicken photos from last week, but somehow I managed to do it! Yeah for me! Making stock is a dirty business.

chick, matzah ball, soup

You can add whatever goodness you see fit- parsnips and garlic would be two tasty additions. First, put your chicken in a pot and cover with water (I used 4 quarts which, I learned, is 16 cups. Good to know!) Bring to a boil, then turn down to medium heat and simmer chicken for one hour.

While your chicken is cooking, chop carrots and celery into inch long pieces. Chop your onion into quarters.

After an hour, remove chicken from the pot, leaving the water behind. Cool your chicken and remove the skin and bones from the meat. Place the skin and bones back into the pot. Save the chicken for your soup, or use in sandwiches if chicken soup isn’t your thing. Freak.

Add the carrots, celery, onion, bay leaf and salt to the pot and simmer for another 2-3 hours. Then strain the stock and discard the stuff.

matzah ball, chicken, soup

Now that you have your stock, let’s make some balls!

Take 1/2 cup of the stock, and mix it with the eggs. Yummy. Now, the moment we have been waiting for. The matzo meal.

Then add in grated onions, oil (or schmaltz), salt, pepper and matzo meal. Refrigerate the dough for about 30 minutes so it isn’t as sticky. While your mixture is chilling, chop up the veggies of your choice. Bubbe likes carrots, celery and parsnips. And what Bubbe says, goes. Why mess with perfection

When your matzah ball dough is ready to go, bring your stock to a boil, and then reduce to a simmer. Shape the dough into about a dozen balls, and place them in the stock. Cover, and cook for 10 minutes. Then add your veggies and cook until your balls expand (hehe), or about 30 minutes.

matzah ball, chicken. soup

Add in your shredded chicken (chickpeas would be a tasty protein packed addition too), and there you have it! Homemade matzah ball soup.

Just like Bubbe makes. Maybe even better, but don’t tell Bubbe I said that.

matzah ball, chicken, soupmatzah ball, chicken. soupmatzah ball, chicken, soup

Chicken Stock

Ingredients:

  • 4-5 pound whole chicken with neck and giblets removed (they come that way, so don’t worry you don’t have to go giblet diving unless you’d like to)
  • 4 quarts (16 cups) water
  • 3 large carrots, cut into inch size pieces
  • 1 yellow onion, cut in quarters
  • 3 stocks celery, cut into inch size pieces
  • 1 bay leaf
  • 1 tablespoon salt
  1. Put the chicken in a big pot and cover with water. Bring to a boil and then reduce to medium-low heat and cover. Simmer for 1 hour.
  2. Remove chicken from the pot and leave the water behind. Shred cooled chicken, and put the skin and bones back into the pot.
  3. Add your veggies, bay leaf and salt and simmer covered for an additional 2-3 hours uncovered.
  4. Strain the stock and throw away the stuff.

Matzah Ball and Chicken Soup
 
Prep time
Cook time
Total time
 
Bubbe's Famous Matzah Ball Soup!
Author:
Recipe type: Soup
Cuisine: Jewish
Serves: 6
Ingredients
  • 10 cups stock
  • 3 eggs
  • 1 cup matzo meal
  • ¼ cup grated onion
  • 3 tablespoons olive oil or schmaltz
  • ¼ teaspoons salt
  • ¼ teaspoon pepper
  • 3 carrots, diced or cut into rounds
  • 3 parsnips, diced or cut into rounds
  • 3 celery stocks, diced or cut into slices
  • 1 pound chicken
  • Salt to taste
  • Parsley for garnish
Instructions
  1. Whisk ½ cup of stock with eggs.
  2. Whisk in matzo meal, onion, oil, salt and pepper. Do not over mix.
  3. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
  4. Bring the stock to a boil, and then reduce to a simmer.
  5. Shape the matzo mixture into 12 1-inch balls, and place in the stock. Cover and cook for 10 minutes.
  6. Then, add carrots, parsnips, celery and any other veggies you choose, and simmer covered for an additional 30 minutes until the balls are cooked and veggies are tender.
  7. Add chicken, salt to taste and garnish with parsley.

 

 

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Comments

  1. Oy what I wouldn’t do for a bowl of this soup. It cures everything!!!!!! Inhale!!!!

    Bubbe

  2. I love this!! I’d really like to try this recipe – I’ve always wanted to make my own and this looks amazing!

    Your Bubbe is so cute, Oy! I love that! :)

  3. Your last two blogs are making me miss meat BIG TIME! Looks yum :)

    • Thanks, Maura! Those two recipes happen to be very vegetarian friendly- simply substitute the meat for tofu or beans, or omit it all together. Voila!

  4. Holy mackerel, I know what I’m making on my day off tomorrow! Looking at these pictures I can almost smell my grandfather’s kitchen. I loved the smell of matzoh ball soup cooking when I walked into their house. This soup is one of my all time favorite comfort foods.

    Oh, and I love your blog’s name BTW! Glad I found your blog and I will be back again soon.

    • Thanks for the props! I can confirm this soup smells delicious. Enjoy your day off- making matzah ball soup, catching up on Judge Judy (I’m guessing). Sounds like the best day ever!

  5. Love your recipe and pictures…My recipe is almost the same, but my bubbe added white carrot parsnip in the stock part.
    Have you ever tried adding a quartered sweet potato to your stock? I tried it and it is great!!!!

    • Thanks, Gloria! I LOVE your ideas. I am going to try to add parsnips and sweet potatoes to my stock next time. And there will be a next time- this soup is addicting!

  6. es increible sos la primer persona que le dice bube a la abuela igual q yo .que lindooooo

  7. While reading your blog this evening, I looked more closely at this recipe. I started cooking my soup and hour before I read this tonight-but not too late to follow some of your process! I usually put my chicken in first, cook it to boiling, skim off that weird stuff, and then add my onions, carrots, sweet potatoes, parsnip etc. and simmer for about an hour. Then I strain everything out. I’m trying your method of just taking the chicken out, stripping off the meat, and putting the skins and bones back into cook with already cooked vegetables for another hour so that will mean the veggies cooked for two hours. Thank you for the tip! It also means I get to smell cooking soup for another hour so it’s all good!

  8. I’m in the making matzo balls phase now! Are your balls fluffy or firm? My family likes rock hard so when you cut them they want to fly out of the bowl…I want to make something in between so you can cut them and they stay IN the bowl! I don’t like fluffy much though,….what is your preference?

    • I would say my balls are more firm (*wink*) but definitely not rock hard. I like them dense better than fluffy too! Otherwise they get too mushy in the soup.

  9. Can’t wait to try this recipe! I stumbled upon it when I was trying to find a good delicatesan in Austin/Round Rock/Pflugerville . . . have you found anything?

    • Thanks! I haven’t found a thing. There was Manny Hattans which wasn’t that good and it recently closed anyways. Let me know if you stumble upon something!

  10. I made this for my Jewish next door neighbor. He gave it two thumbs up! Thanks for making this an easy recipe for me to tackle. I’m going to make the French Toast Callah next!

  11. I really loved your homemade matzos, I’ve always just used the mix…..but I always have the problem that my stock reduces down too much and I usually add some extra water, when do you think I should add it so that it doesn’t sacrifice flavor

  12. This recipe is awesome! We made the soup last night, and it was easy and delicious. Many thanks!

Trackbacks

  1. [...] This post was mentioned on Twitter by cteitelman and Amy Kritzer. Amy Kritzer said: Perfect day for Matzah Ball Soup http://whatjewwannaeat.com/2011/01/09/matzah-ball-and-chicken-soup/ http://fb.me/Me7DDFVB [...]

  2. [...] food (unlike the Jewish people) is just not all that attractive. Falafel- rather unphotogenic. Matzah Ball Soup- a bit homely. Latkes – wouldn’t win a beauty contest. Luckily, what these treats lack [...]

  3. [...] It is summer here in Austin, Texas. Those three months of winter were brutal! So I decided to go with GGB’s summer borscht. Here is all you need for your very own beet soup. I used boxed chicken stock (the horror!), but you can always make your own. [...]

  4. [...] before our Seder tomorrow. I hope your Passover cooking plans are going as swimmingly as mine! My matzah ball soup is simmering on the stove top, and my chocolate caramel matzah crunch is baking in the oven. I am [...]

  5. [...] I am today without Wilson Phillips and the Gin Blossoms. Anyhoo, my go to comfort food is usually Matzah Ball Soup, but with summer setting in in Texas, I went with my second favorite- challah. Challah is an eggy [...]

  6. [...] The seder crew. (Reveling in my matzah ball soup!) [...]

  7. [...] my favorite traditions naturally involve food. Latkes on Hanukkah, Matzah Ball Soup on Passover, and Bubbe’s blintzes whenever her bubbelahs are in town. (And completely [...]

  8. [...] my Margarita Matzah Pizza (though I didn’t get nearly as many marriage proposals as from my Matzah Ball Soup). Check out those Facebook likes. Boo yeah! And while the matzah pizza is super tasty, it is hardly [...]

  9. [...] 1 cup chicken broth (I used low sodium) or make your own [...]

  10. [...] Ivy League schools and spending two hours to say goodbye. We like Chinese food on Christmas and matzah ball soup always. Another thing we like is symbolism. Oh boy do we! From apples and honey to the Seder plate, [...]

  11. [...] the chicken broth to a boil and lower to a simmer. I used my homemade chicken broth- that way you get an awesome broth and the chicken all at once! Simmer the balls for 5 minutes and [...]

  12. [...] no such luck. Anyhoo let’s get started.First, here’s how you make your balls. I used my matzo ball recipe but you can use any favorite! Whisk ½ cup of stock with eggs. Then add in matzo meal, onion, [...]

  13. Challah says:

    [...] I am today without Wilson Phillips and the Gin Blossoms. Anyhoo, my go to comfort food is usually Matzah Ball Soup, but with summer setting in in Texas, I went with my second favorite- challah. Now that Passover is [...]

  14. [...] of course, Bubbe’s famous matzah ball soup. Even the gentiles gobbled it right [...]

  15. Charoset says:

    [...] before our Seder tomorrow. I hope your Passover cooking plans are going as swimmingly as mine! My matzah ball soup is simmering on the stove top, and my chocolate caramel matzah crunch is baking in the oven. I am [...]

  16. [...] your chicken is a breeze. I didn’t make my own stock here, but you could always make your own stock [...]

  17. [...] my favorite traditions naturally involve food. Latkes on Hanukkah, Matzah Ball Soup on Passover, and Bubbe’s blintzes whenever her bubbelahs are in town. (And completely [...]

  18. [...] food (unlike the Jewish people) is just not all that attractive. Falafel- rather unphotogenic. Matzah Ball Soup- a bit homely. Latkes – wouldn’t win a beauty contest. Luckily, what these treats lack in [...]

  19. […] you need for your very own beet soup. I used boxed chicken stock (the horror!), but you can always make your own or use vegetable stock to keep things […]

  20. […] frowned on most of my Bubbe’s Eastern European dishes—her matzo ball soup, or her famous sweet lukshen […]

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