✡️ Matzoh Ball Soup from Scratch

Updated at: Thu, 17 Aug 2023 13:37:10 GMT

Step 1

Add chicken& veggies to large 12-qt. stock pot; pour in enough water to fill almost to the top,. Bring to boil. Let the soup boil gently, uncovered (20 min.) Skim off any froth or scum as it forms.

Step 2

Reduce heat to low; add spices & seasonings. Cover & simmer (3 1/2 hr. longer. . (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 min., pull meat off bone & return carcass to pot.)

Step 3

Cool soup on stovetop until the pot is no longer hot. Place soup pot in refrigerator overnight.

Step 4

The next day, remove pot from refrigerator; skim most (but not all) of fat from surface of soup. Using tongs, remove chicken/bones from & discard. Using colander over lg. bowl or another pot, pour soup through to strain out all vegetables & discard. Rinse out original pot, cleaning out any debris left. Place a fine mesh sieve over original soup pot & strain soup again to clarify broth. Discard any remaining solids. Refrigerate or freeze until ready to serve.

Step 5

Follow mix directions to make matzoh balls. (Generally, combine oil, eggs & package ingredients in bowl; let sit for 15 min. Wet hands & gently roll into walnut-sized balls (do not compact!). Drop balls into boiling water; bring back to boil, covering with lid & simmering (30 min. ))

Step 6

Use slotted spoon to transfer matzo balls to lg. plate, container, or into hot chicken broth. If using later cool to room temperature, then cover & refrigerate until ready to serve.

Step 7

Bring broth to a simmer; add chicken bouillon powder, along with more salt & pepper, to taste. (about 2T of bouillon powder, 2t salt & 1/4t pepper -- add seasoning gradually, tasting as you go.)

Step 8

Add carrots & cooked matzo balls, simmering until carrots are tender & matzo balls are hot throughout (both float when ready.) Ladle the soup into bowls & sprinkle with fresh parsley or dill.

Step 9

FREEZING/REHEATING: The soup & matzo balls can be frozen separately (up to 3 mo.) Defrost in refrigerator (12 hr.); reheat soup on stove over med. heat. Once soup is hot, add matzo balls; simmer until matzo balls are soft in center & heated through.

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