Best Traditional Hard Matzo Ball Soup Recipes

MATZO BALL SOUP

Steps:

• Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

OMA'S FABULOUS MATZO BALL SOUP

Steps:

• Bring a large pot of lightly salted water to a boil.
• 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.
• Melt butter in a large skillet 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.
• Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the 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.
• In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

TRADITIONAL HARD MATZO BALL SOUP

Steps:

• 1. Place everything for the soup except the noodles into a large stock pot.
• 2. Bring to a simmer. Cover and cook until meat is very tender.
• 3. To make the matzo balls, place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
• 4. After soaking, drain the matzo well. I place them in a large mesh sieve over a bowl to drip and press on them some. Set aside.
• 5. Once chicken is done, remove it and de-bone.
• 6. Discard the celery, onion, and garlic. I usually slice the carrots into the finished soup.
• 7. Strain the broth if you want a pretty soup.
• 8. Put it back into the pot and bring to a boil.
• 9. Start a pot of plain water to boil. Add salt.
• 10. Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
• 11. Form into balls.
• 12. Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min.
• 13. Drain.
• 14. Cover to keep warm.
• 15. Cook the egg noodles in the broth.
• 16. Add the chicken and carrots back to the broth.
• 17. To serve, place one or two matzo balls in a bowl and spoon the soup over.