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In this post, you will learn how to make Classic Matzo Ball Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Classic Matzo Ball Soup.
- Freshly-ground black pepper to taste
- 2 large carrots, sliced
- 2 large celery stalks with leaves on, chopped
- 1 5-6 pound chicken
- Optional: fresh dill or parsley for garnish
- 3 Eggs
- 3 sprigs fresh dill
- 1 cup matzo meal
- 1 onion, quartered
- 3 sprigs parsley
- 1/4 teaspoon Salt
- Salt and pepper, to taste
- 1/4 cup seltzer water
- 4 tablespoons chicken fat or vegetable oil
- Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.
- Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
- Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.
- Add 1/4 selter water. Cover and refrigerate for at least 1 hour.Form the matzo dough into teaspoon-size balls.Bring the chicken broth to a boil.
- Add the matzo balls, cover, and cook for 20 minutes.
- Serve immediately.
- Garnish with fresh dill or parsley.
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