How to make your own Matzah Ball soup from scratch!
Chicken Stock
Makes 1 Gallon of finished stock
Ingredients:
1 Chicken (4 pounds)
1 Medium Onion Chopped
2 Celery, chopped
2 Carrots, peeled and chopped
2 Bay leaf
6 Black Peppercorns
2 sprigs Parsley
Directions:
1. Add all ingredients to a large stock pot and cover with cold water.
2. Bring to a boil over high heat
3. Reduce heat to a slight simmer
4. Cook for 6 hours
5. Strain stock using a fine colander/strainer
6. Reserve chicken meat for later use
7. Allow stock to cool at room temperature for 1 hour
8. Stock can be frozen or refrigerated for up to 7 days
Matzah Balls
Makes 12 small Matzah Balls
Ingredients:
4 Eggs, beaten
¼ cup Chicken Stock
1 cup Matzah Meal
To taste Kosher Salt
To taste Black Pepper
Directions:
1. Combine all ingredients in a large mixing bowl and mix well.
2. Refrigerate mixer for 1 hour
3. Form mixture into 12 equal sized Matzah Balls
Matzah Ball Soup
1. Bring stock to a simmer in a large stock pot
2. Add matzah balls
3. Reduce heat and cook covered for 20 minutes
4. Serve hot
