Matzo Ball Soup

For a touch of sweetness, homemade caramelized onions are added to the golden matzo balls.

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  • Makes: 6 servings
  • Prep: 1 hr
  • Cook: 1 hr 30 mins

Matzo Ball Soup

Directions

  1. Mix the matzo balls. Whisk together the eggs and melted butter in a large bowl. Whisk in the club soda and then whisk in the matzo meal, Caramelized Onions, salt, and pepper. As the mixture thickens, tap off excess batter from the whisk and switch to a wooden spoon or rubber spatula to finish mixing into a dough. Cover the bowl and refrigerate for 1 hour.
  2. Make the soup. Meanwhile, remove the gizzard and liver from the chicken and reserve for another use. Wash the chicken under cold water and cut into eight pieces. Place the chicken in a stockpot large enough to comfortably hold it; add the onion, celery, carrots, turnips, garlic, parsley, bay leaves, thyme, peppercorns, and salt. Pour in water to cover the chicken. Bring to a simmer over high heat, lower the heat to medium-low, and simmer the soup for 1 1/2 hours.
  3. Cook the matzo balls. About an hour before serving the soup, bring a large pot of lightly salted water to boiling. Spoon two or three ladles of soup into the pot of water for added flavor. Shape the matzo dough into balls about 1 1/2 inches in diameter, rolling them between your palms (moisten your hands with a touch of water first). Add the matzo balls to the boiling water, cover the pot, and simmer until cooked, about 30 to 40 minutes. Use a slotted spoon to transfer the matzo balls to a paper towel-lined plate to drain; keep warm.
  4. Finish the soup. Remove bay leaf; discard. Transfer the chicken to a cutting board and allow to cool. Pull or cut the chicken from the bones and pull the meat into bite-size pieces, shredding with your hands; set aside.
  5. Return the chicken and matzo balls to the soup. Garnish the soup with green onions and cracked black pepper.

From the Test Kitchen

Keep it kosher

Skip the butter and opt for margarine or oil.

Caramelized Onions:

Thinly slice enough yellow onions to equal 3 cups (2 medium onions). Heat 1/4 cup canola oil in a medium saute pan over medium heat. Stir in the onions and 1/4 teaspoon salt and cook for 4 minutes. Lower the heat to low and continue to cook the onions, stirring often, until they just turn light amber in color-20 to 30 minutes. Drain in a colander and store in the refrigerator until ready to use, for up to 4 days.

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Nutrition Facts (Matzo Ball Soup)

  • Per serving:
  • 608 kcal ,
  • 38 g fat
  • (10 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 218 mg chol. ,
  • 1813 mg sodium ,
  • 30 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 36 g pro.
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Reviews (1)

2 Ratings
60 Days Ago
My favorite soup made by my favorite friends. I am impressed to see club soda in your recipe!
The smaltz was skimmed off for fried patatoes. They would serve the stock veggies and matzo balls, then the chicken fried potatoes and a simple salad. We have some really good Jewish delis in the LA area, but not one makes a better Matzo ball soup!!raf May Peace Joy Love and Good Health be your Gifts this holiday season!

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