Baruch HaShem

A Messianic Synagogue

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6304 Belt Line Rd, Dallas TX 75254

Matzo Ball Soup – Family Size

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Matzo Ball Soup – Family Size

2 pounds of chicken (Use a mix of white and dark meat)

Rinse and prepare chicken to cook. Place chicken whole into a kettle and cover with water (about 7-8 cups). Bring to a boil; lower heat and cook for one hour. Remove chicken from broth. Strain the broth into a bowl and place in the refrigerator to cool. When the fat has hardened on top, you can remove it (save or discard). Remove the meat on the chicken and cut into bite sized pieces. This process can be done in advance.

12 cups broth (supplement above broth with canned broth or broth from bouillon) 3 Passover Recipes – Baruch HaShem Seder Training – February 25, 2012

 

2 cups chicken

1 cup carrots

3/4 cup celery

1 cup onion

1 1/2 tsp ground thyme (start with 1 tsp and adjust to taste)

3 tsp chicken bouillon (adjust to taste)

Salt to taste

Add all ingredients, except chicken, to a large stockpot, bring to a boil, turn down the heat, and simmer till done. Add chicken just before soup is ready to serve.

Matzo Balls: (makes 12 – 16)

1/2 cup Matzo Meal

2 TBSP vegetable oil

2 eggs

1 tsp salt

1/2 tsp baking soda (optional) Add to matzo meal before adding wet ingredients.

Mix all ingredients together. Chill for at least 30 minutes. When ready to make your matzo balls, remove from refrigerator. Scoop out a small amount of mixture (approximately a 1‖ ball). Roll it lightly between your hands just enough to form a ball. When all the balls are made, add them to your soup. Before adding them, bring your soup to a boil. Technically the matzo balls should be done in 20 to 30 minutes. If you do not add baking soda, they will need to cook longer to become softer. All the balls need to be able to ―pop‖ up in your soup, so this is where you may need to use two soup pots for cooking the matzo balls.

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