This Matzoball Soup Recipe is as good as Your Grandma's!
It doesn't have to be a Jewish holiday to make matzoball soup! My grandma, Nanny Essie, taught me how to make matzoballs when I was about 10 year old and I "try" to make them every year. The soup broth recipe changes each time, but this year (with help from my mother-in-law we made the chicken broth from scratch, because what else are you supposed to do in quarantine? I am so thankful that I still have leftovers, and definitely plan to make this again soon!
Ingredients:
-
5 Quarts of Water
-
2 Cans of Chicken Broth
-
A whole uncooked Chicken
-
2 Large Carrots
-
2 Stalks of Celery
-
2 Onions
-
2 Packets of Matzoball Soup
-
Four Eggs
-
4 Tablespoons of Vegetable Oil
-
Salt & Pepper
-
*Serving Size: 8
Broth:
-
Slice carrots, celery and onions. Set aside.
-
Add whole chicken (or chicken pieces) to pot. Then add veggies and fill pot with water and broth.
-
Bring to a slow boil for 20 minutes.
-
After 20 minutes, cover and cook on low heat for 3-4 hours. Continually check on the soup and skim the froth from the chicken.
-
Add salt and pepper to taste.
-
After the broth tastes to your liking, take out chicken and remove the bone and skin. After you do this, start the matzoballs.
Matzoballs:
-
When the broth is close to being ready, in a bowl, blend 4 eggs and 4 tablespoons of vegetable oil. Then add the Matzoball mix and stir with a fork until it's evenly mixed.
-
Wet hand and form into balls. Approximately 1 inch in diameter.
-
Place in the fridge for 25 minutes.
-
Add the matzoballs to the soup. Cover tightly. Reduce heat and simmer until thoroughly cooked. Then add the chicken back in.
-
Enjoy!
