Matzo Ball Soup
Rating
4.89 out of 5 stars
(38)
Ingredients
10-12 servings
- 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces
- 3 medium yellow onions, peeled and quartered
- 3 turnips, peeled and quartered (optional)
- 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
- 5 celery stalks with greens, roughly chopped
- 2 bay leaves
- About 10 fresh parsley sprigs
- ¼ teaspoon celery seed
- Salt
- White pepper
- About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
- ½ cup vegetable oil
- 4 large eggs
- 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix)
- 4 carrots, peeled and cut on the diagonal into 1-inch pieces
- ¼ cup freshly chopped parsley or dill
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Preparation
Chef’s notes
The soup and matzo balls can be prepared ahead of time and stored separately in the refrigerator for up to 3 days or frozen for up to 3 months.
If you don’t have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots.
If you'd like to use the meat from the chicken in the soup or other dishes, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let them cool slightly, pull the meat and reserve, then return the bones to the simmering broth.