Easiest Way to Cook Delicious Matzo Ball Soup

Easiest Way to Cook Delicious Matzo Ball Soup Delicious, fresh and tasty.

Matzo Ball Soup. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup. Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Form the matzoh dough into balls the size of walnuts.

Add enough matzo meal to form balls and drop into boiling chicken broth.

When the water is boiling, turn the heat down to medium-low.

As you finish rolling each ball, gently drop it into the simmering water.

You can cook Matzo Ball Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Matzo Ball Soup

1. It’s of Matzo Balls.

2. It’s 1 box of matzo ball and soup mix.

3. Prepare To taste of ground black pepper.

4. It’s To taste of salt.

5. You need 2 of large eggs.

6. You need 1/4 cup of extra virgin olive oil.

7. It’s of Soup.

8. Prepare 1/2 of of a chicken, bone in, skin on.

9. Prepare 2 of large carrots.

10. It’s 1 of stalk/rib celery and leaves.

11. It’s 1 teaspoon of salt.

12. It’s 1/4 cup of extra virgin olive oil.

13. It’s 1/2 teaspoon of ground black pepper.

14. You need 48 ounces of chicken broth.

15. Prepare 1 teaspoon of granulated garlic powder.

16. You need 1 teaspoon of saffron threads.

Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl.

With a slotted spoon, remove matzo balls from water and divide among four bowls.

The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix.

Some people swear by seltzer, but I find it's not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder.

Matzo Ball Soup instructions

1. Mix 2 eggs and the olive oil together well. Get the matzo ball and soup mix. Take the matzo packet and pour it into the olive oil and egg mixture. Let sit 15 minutes. If you want a less dense matzo ball, add 3 tablespoon seltzer water..

2. Chop the celery and carrots. Season the breast, thigh, leg and wing with salt and pepper. Heat the oil..

3. Sear the chicken pieces skin side down 7 minutes, then turn sear second side 7 minutes. Add the broth..

4. Measure out the saffron threads. Add the vegetables and threads to the soup. Add the soup packet stir and cover 15 minutes..

5. Wet your hands and form the matzo balls. Make them about the size of a walnut. If they become sticky wet your hands again. Aad the balls to the soup and allow to boil 7 minutes. They will increase in size a bit..

6. Ready to serve. I hope you enjoy!!!!.

Add chicken fat (schmaltz) for extra-authentic flavor.

The matzo balls will taste as if they came straight from Grandma's kitchen.

Beyond the matzo ball mixture, the key to a good matzo ball soup is the stock.

Though we have many great stock recipes on the Woks of Life, like my mom's homemade chicken stock, I like to make stock from a roasted chicken carcass for this soup.

If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.