Chicken and Matzo Ball Soup

    Chicken and Matzo Ball Soup

    (84)
    3saves
    55min


    78 people made this

    The classic Jewish soup of matzo balls in chicken broth. Don't add too much meal to the matzo balls so as to make sure they float.

    Ingredients
    Serves: 10 

    • 600g matzo crackers
    • 125g butter or margarine
    • 6 eggs
    • salt and pepper, to taste
    • 3 tablespoons finely chopped fresh parsley
    • 2 onions, peeled and finely grated
    • 155g matzo meal
    • 10 cups (2 1/2 litres) chicken or vegetable stock, preferably homemade

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to a boil.
    2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes until soft. Drain off excess water.
    3. Melt butter in a large frying pan over medium heat and stir in drained matzos. Stir until mixture is dry and slightly brown. Remove from heat and mix in eggs, salt and pepper to taste, parsley and onions.
    4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball.
    5. Place matzo ball in boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
    6. In a large saucepan, bring stock to a slow boil over medium heat; add balls to stock. Serve soup as the balls rise to the top of the stock.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (84)

    Reviews in English (81)

    by
    292

    hi I'm writing from Israel, I'm Jewish, and I agree that NOTHING in the world beats a good bowl of chicken soup, especially when it's winter and/or you're not feeling well. HOWEVER, I must add a small remark: this recipe is NOT KOSHER. I don't keep kosher, but I should explain why: any mix of dairy with meat is forbidden for all religious Jews. since the matzo balls in this recipe are made with butter, they are dairy. if you want this recipe to be kosher, substitute the butter with butter-flavored shortening, just make sure it's kosher, and non-dairy. enjoy.  -  15 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    119

    I love matzo ball soup!...but while the balls float, they don't seem to expand. Instead of turning out large and fluffy, they're smaller with tough insides. Any advice?  -  27 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    87

    This recipe was fantastic! This was my first time making matzo ball soup, and it turned out perfectly. I used the lightly salted matzo and added a little extra butter. Note that this recipe makes about 30 or so matzo balls. I froze about half of the matzo balls, then defrosted and added to some broth for a quick soup on another day.  -  15 Sep 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate