Old-Fashioned Matzo Ball Soup

I made this recipe based on a combination of Internet searches and my Jewish Bubby's soup recipe. If there is one thing in this world that people love, its traditional comfort foods. Italian food, Greek food, Mexican Food, Jewish Food- what have you- the best of the best is passed down through generations. And the Grandmothers started it all!

What I love about this recipe is that there are no measurements. No whipping out the tablespoons and teaspoons for this recipe. Its all to your liking and all to your personal estimation.

Here is the recipe for Grandma's Old-Fashion Traditional Comfortable Matzo Ball Soup. (serves ~5)

Ingredients:

Chicken Stock
Water
One entire chicken or various divided chicken parts (thigh,drumsticks,wings,etc)
Yellow Onion
Carrots
Celery
Chicken Bullion powder or cubes (optional)
Bay Leaf (I suggest 2)
Handful Fresh Parsley
Salt
Pepper

For Matzo Balls :
1. Matzo Meal Mix (Manischewitz is the best!)
2. Eggs (depends on package but usually just 2)
3. Vegetable Oil

Seems so simple right? Here comes the hard part

Procedure:

1. If you are using a whole chicken, cut and divide the pieces (save breasts for other recipes). Place pieces inside a large stock pot.
2. Fill the stock pot about 3/4 of the way up with 50% chicken stock and 50% water
3. Bring liquid and chicken to a boil and reduce to a moderate simmer.

4. Slice carrots, celery ( either in direct slices or diagonal for a decorative look)
5. Take onion and slice in half. Slice halves into halves and slice into thin pieces.

6. Add carrots, celery, and onion to the pot
7. Add bay leaves and salt & pepper to taste ( at this point you may add bouillon if you like)

8. Let simmer for 3 hours. At 1 1/2 hours, chop parsley and add to pot.

*Note: Periodically skim off fat from surface of liquid*

9. Remove chicken parts to a cutting board and shred with 2 forks into desired size pieces and add back into pot.

NEXT: here is how to make the matzo balls!

Combine the eggs, vegetable oil, and matzo mix according to the package. Refrigerate for 15 minutes. Wet hands and form mixture into ball shapes. Bring your soup to a boil again, and add the matzo balls. Reduce to a simmer and cover tightly for 20 minutes. You will see how much they plump!

*Note: shape the matzo balls into relatively small spheres (about 1- 1 1/2 inch). They will plump up! However, if you want bigger balls (haha) make them to the size you prefer. You may just have to cook them a few more minutes.*

FINALLY: Your soup is ready! Some people drain the soup completely leaving broth and matzo balls. However, I like all the chicken and veggies in there- It gives the soup soul.


This is a recipe that takes most of your afternoon, but this is also the type of recipe that people remember and pass on forever. I know I love it, and I hope you do too. It is comfort food at its finest or as some say- Jewish Penicillin. Try getting someone to make this when you are sick; it supposedly has cold fighting properties.

Another great aspect of this recipe is that you can use any leftover chicken, vegetables, and liquid to make a yummy chicken stock to use in other recipes. Here's what I got out of it: