Mom’s Matzoh Ball Soup

Mom’s Matzoh Ball Soup

This is it. The real deal. My mom’s matzoh ball soup and this is as good as it gets! Hands down! The best! I was so happy when I tried to replicate it and it tasted exactly like hers! Now you can too! This is what we call Jewish Penicillin as it cures all!

Some days I like to add some noodles, too! Just boil them up and toss them right in!

You may need:

covered stock pot

Mom's Matzoh Ball Soup

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Ingredients

  

Soup

• 1 whole chicken cut up
• 5-6 cups water
• 4-5 peeled carrots
• 2 stalks celery ends trimmed
• 1 onion peeled but leave one layer skin on and do not cut
• 2 T. kosher salt
• handful fresh dill and more reserved for the end

Matzoh Balls

• 2 T.chicken fat melted
• 2 eggs beaten
• ½ c. matzoh meal
• 1 ½ tsp salt
• 2 T of your soup

Instructions

 

Soup

• Place all in large pot.
• Cover and bring to boil.
• Lower to a simmer and cook 90 mins.
• Remove onion after 20 mins and discard.
• When done, remove chicken immediately.
• Once cool, discard skin and take off the chicken.
• Cut into bite sized pieces and add back into the soup.
• Add some fresh dill, chopped to the soup.

Matzoh Balls

• Mix chicken fat and eggs.
• Add matzoh meal and salt.
• Add soup.
• Cover and chill 20 mins.
• Bring a pot of water to a boil.
• Form matzoh balls (4, 2 ounces each) and add to water.
• Cover and keep at a high simmer.
• Cook 50 mins.
• Remove and place into the soup.