Matzoh Ball Soup

There are two parts to making great Motzoh Ball Soup.
For this batch, I used organic chicken bone broth stock.  The flavor is much more intense than using regular chicken stock or chicken broth.

THE SOUP

• 2 boxes of bone broth (2 quarts total)
• 1/2 yellow onion – rough chopped
• 4 celery ribs (the whole thing is a stalk…the pieces of celery in the stalk are ribs). – slice them in half lengthwise and then chop into 1/4″ pieces)
• Carrots – I cheated, I bought fresh pre-sliced carrots. Easier to deal with.
• Spices
  • Himalayan Pink Salt…I like how it looks. You can use whatever you have.
  • Coarse Grond Pepper
  • Parsley
  • Rosemary
  • Thyme
  • Garlic Powder
  • Ground Shallots
  • Celery Seed

I put all of this in a pressure cooker and cooked it for about an hour. The thing that I like about a pressure cooker is that nothing evaporates. This makes a much more deeply-flavored soup.

 

MATZOH BALLS

This recipe make 8 good size matzoh balls

• 3/4 cups of matzoh meal
• 2 eggs
• Couple of pinches of kosher salt
• 2 heaping tablespoons of Ghee – you can use chicken fat or soft butter.
• 1/4 cup of seltzer – the seltzer makes these things very airy.

Mix everything thoroughly. Then, put the mix in the refrigerator for about 30 minutes.

In the last 5 minutes get a large pot, fill it 3/4 of the way with water and bring it to a boil

Take the mix out of the refrigerator and start making your matzoh balls.

Be gentle…don’t over-compress these when you are shaping them. The less handling the better as you want these to be soft, airy, yet firm. Over rolling them or over handling them will make these dense.

Once the water is boiling, gently drop the balls into the water and set your timer for about 25-30 minutes.

When they are done, pour your soup into a bowl and add 1 or 2 matzoh balls.

Sprinkle a little dried parsley on the top and a little cracked black pepper.