Matzah Ball Soup

By Jeff Wirtz December 13, 2011

How to make your own Matzah Ball soup from scratch!

Chicken Stock

Makes 1 Gallon of finished stock

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

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

4 Eggs, beaten
¼ cup Chicken Stock
1 cup Matzah Meal
To taste Kosher Salt
To taste Black Pepper

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