Matzah Ball Soup Recipe - Cooking with Mal

matzoh meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free, while bread crumbs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

Chop onions and add them to a pot of water along with parsley, dill, and carrots with tops on.

Add celery salt and poultry seasoning, black pepper, and salt to the pot.

Remove the wings from the whole chicken and wrap the chicken in cheesecloth.

Drop the wrapped chicken into the pot of water.

Bring the pot to a boil, then reduce to a simmer and cook for 5 to 6 hours.

After 5 hours, carefully lift the chicken out of the pot using the cheesecloth.

Strain the broth to remove the vegetables and herbs, discarding the solids.

In a separate bowl, beat 4 eggs with 4 tablespoons of vegetable oil until frothy.

Add 2 packets of matzo ball mix to the egg mixture and combine until a dough forms.

Refrigerate the matzo ball dough for 15 to 20 minutes.

Chop carrots and celery into a medium dice for garnish and set aside.

Bring a pot of salted water (about 14 cups) to a boil for cooking the matzo balls.

Wet hands and roll the matzo ball dough into 1-inch balls.

Drop the rolled matzo balls into the boiling salted water.

Cover the pot with a lid and set a timer for 20 minutes without peeking.

After 20 minutes, check the matzo balls; they should be floating and cooked through.

Serve the matzo balls in a bowl with the strained broth and garnish with fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens