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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Matzoh Ball Soup Recipe

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This recipe for Matzoh Ball Soup is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cloves garlic
1 yellow onion
3 carrots
3 stalks celery
1 cooked shredded chicken breast
6 cups chicken broth
8 cups water
Freshly cracked pepper
2 large eggs
2 Tbsp vegetable oil
Packet of matzoh meal
1/2 bag extra wide egg noodles
Sprigs of dill if desired
Plain seltzer
Directions:
Directions:
Combine eggs, oil and matzoh meal. Add a small bit of seltzer to make matzoh balls lighter. Put in refrigerator for 15 min.

In a large pot bring 8 cups of water to boil. Add the shredded chicken breast, chicken broth, 2 cups water, carrots, celery, and garlic. Let it simmer for 5 minutes.

Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed. Add egg noodles. Once all the matzo balls and noodles are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time. Add fresh dill sprigs if desired.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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