16 December 2009

Matzoh-Ball Soup

It's that time of year. Well, one of them. And I had a big ol' pot of chicken stock boiling, so – might as well give matzoh-ball-soup-making a go for the first time in my life (my late great-aunt Tiny first and then my mother have of course traditionally handled the previous incarnations). I didn't get Tiny's recipe which I'll need to do in future, but pulled together a reasonable version of it.

The soup


  • Big pot of chicken stock, chilled, filtered, cooked way down
  • 1 lb. carrots, chopped
  • 3/4 lb. celery, chopped
  • 1-2 large onions, chopped
  • 1 lb. chicken thighs, de-skinned and -boned


  1. Make the stock in advance. Don't even think about using stock from a can. Chill it overnight, skim, and store outside of main pot.
  2. Heat oil (or schmaltz if you've got it) in large pot
  3. Add carrots, celery and onions, and cook 10 min. over low heat, mixing frequently
  4. Add a few cups of the stock, filtering again as you do, to cover the veggies, and raise to simmer
  5. When simmering, add chicken thighs and cover. Cook 15-20 min.
  6. Uncover and add remainder of stock, and raise to medium boil
  7. Add matzoh balls to pot and cook 15 min.
  8. Serve and enjoy!

Matzoh balls

  • 4 matzoh or 1 cup matzoh meal
  • 4 eggs
  • 4 tbs. chicken stock
  • 4 tbs. vegetable oil or schmaltz
  • Pepper to taste


  1. Add eggs, stock and fat to large bowl; mix thoroughly
  2. Mix matzoh thoroughly in food processor [unnecessary if you're using matzoh meal]
  3. Add matzoh or meal to large bowl and pepper as necessary; mix until combined and unyielding
  4. Let sit for 15-20 min. to allow everything to absorb
  5. Fill bowl of water to allow for hand-wetting
  6. When soup is at medium boil, form matzoh balls with hands and drop in gently, wetting hands between
  7. Allow to cook for 15 min.; serve and enjoy!


Pretty damn good! Need to get the real recipe, next time.

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