Matzo Ball Soup
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • FOR THE BROTH:
  • 1 (3 ½ - 4 ½ pound) chicken, washed and divided into 8 pieces
  • 3 large carrots, chopped into large pieces
  • 3 large celery stalks, chopped into large pieces
  • 2 onions, peeled and quartered
  • small bunch dill
  • 1 tbsp salt
  • 1 tsp pepper
  • FOR THE MATZO BALLS:
  • 2 eggs, lightly beaten
  • ½ cup matzo meal
  • tsp salt
  • ¼ tsp pepper
  • pinch of cinnamon
Instructions
  1. Place all ingredients for your stock in a large stockpot and add enough cold water to cover everything by about 2 inches. Bring to a boil. Skim froth, then reduce heat to medium-low and allow to simmer, uncovered, for at least an hour, until the chicken is done.
  2. Remove chicken from the pot and shred into small pieces; set aside. Pour soup through a fine-mesh sieve or strainer and discard all solids or, alternatively, everything but the carrots and celery (set the vegetables aside with the chicken if you plan to use them in the soup). Allow broth to cool completely then skim off any remaining fat that rises to the top.
  3. Meanwhile, prepare your matzo balls. Bring a medium sized pot of salted water to a boil and then reduce the heat. Mix together the eggs, matzo meal, salt, pepper and cinnamon in a mixing bowl. Run your hands under water to wet them, then form the matzo ball dough into 1" balls and drop into the simmering salt water one at a time. Cover and cook for about 30 minutes.
  4. Add shredded chicken and any reserved carrots and celery to the stock pot. Using a slotted spoon, transfer matzo balls to the stock as well. Cook for five more minutes before serving. Ladle some soup and a couple matzo balls into individual bowls and enjoy immediately.
Recipe by dramatic pancake at https://www.dramaticpancake.com/fawn-matzo-ball-soup/