Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Soups --> Matzah Ball Soup

Matzoh Ball Soup
Recipe Ingredients:
  • 4 pounds whole chicken
  • 2 onions, cut into 1-inch cubes
  • 3 carrots, sliced
  • 2 stalks celery, thickly sliced
  • 1 cup chopped fresh dill weed
  • salt to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chicken cracklings (grebenes), finely minced
  • 2 eggs, beaten
  • 1/2 cup matzo meal
  • 1 teaspoon salt
  • 1/4 cup vegetable broth
There is simply nothing more ubiquitous to Jewish cooking than Matzoh ball soup.

The chicken soup alone is capable of magic when you are ill and the matzoh balls are a delicious addition.

This tradition has its origins in Eastern Europe and has become a staple for American Jews and Jews all around the world.

It has become especially popular in cities with large Jewish populations and has even become part of non-Jewish culture and cuisine.

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.

Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.

Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.

Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.

To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.

Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes.

DO NOT REMOVE THE COVER FROM THE POT WHILE COOKING

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods