Print

Chicken Soup and Matzo Balls

Chicken Soup and Matzo Balls. There's no meal more soothing, warming, and filling than homemade matzo balls and real chicken soup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Soup and Matzo Balls. There’s no meal more soothing, warming, and filling than homemade matzo balls and real chicken soup. 

  • Author: FillMyRecipeBook
  • Prep Time: 35 min
  • Cook Time: 60 min
  • Total Time: 95 min
  • Yield: 8
  • Category: lunch, meals
  • Method: Stovetop cooking

Ingredients

Units Scale
  1. 3 Chicken breasts or 1/2 whole chicken (including bones)
  2. 3 Carrots
  3. 1 large onions
  4. 8 teaspoons of chicken broth powder
  5. 2 1/2 liters of water
  6. Matzo balls ingredients
  7. 3 cups of matzo meal
  8. 5 cups of boiling water
  9. 1/2 cup of olive oil
  10. 1 egg

Instructions

  1. In a large pot place your chicken, carrots and onion and chicken powder fill with water and boil. Continue to remove the white scum from the top of the pot while it simmers for 3/4 of an hour. Until soft and cooked.
  2. Remove the chicken from the pot and cut into small pieces. (if you boiled 1/2 whole chicken then debone it and cut up the chicken pieces ) replace the chicken into the pot of soup.
  3. The soup is now ready for the matzo balls.
  4. Homemade Matzo balls
  5. Boil the water in a pot.
  6. In another large bowl place the matzo meal.
  7. Add the boiling water and mix well. Then add the oil and mix. Followed by adding the egg then mixing all the ingredients well.
  8. Place the mixture in the fridge for about 15 minutes
  9. After the wait roll the matzo mixture out and roll them into balls. (1 – 1 1/2 inch diameter)
  10. If the mixture is sticky wet your hands in some water so that the balls can be rolled out easily.
  11. Now reheat the soup to boiling point and drop the balls into the soups mixture
  12. Boil the matzo balls in the soup for about 20 minutes, but at first take down the temperature for the first 5 minutes to prevent the boiling over of the soup.
  13. Place the lid on the pot but leave a gap for the steam to escape.
  14. During cooking dunk the matzo balls once into the soup mixture so they cook evenly. As the will float on top.
  15. Bon Appetit. This meal can be eaten immediately or kept in the fridge for a few days. The flavor intensifies each day, so one can prepare the soup and matzo balls a day or two before an entertainment date. It can also be frozen and defrosted with great success.

Find it online: https://www.fillmyrecipebook.com/chicken-soup-matzo-balls/