Matzo Ball Soup

I was surprised at how easy this was to make, not to mention just how much I loved the matzo balls. I've never been much of a dumpling fan in soups, but these were different, in the yummiest way possible. I'm totally sold on Matzo Ball soup, and I will be making this often!

Matzo Ball Soup

  Matzo Balls:
4 eggs, lightly beaten
1/2 cup selzter or club soda
3 TBSP. vegetable oil or reserved chicken fat
2 TBSP. chopped fresh parsley
1 cup matzo meal
1 tsp. salt
1/8-1/4 tsp. black pepper
 Soup:
1-2 chicken breasts, bone-in, skin on
1 TBSP. salt
1 small onion, chopped
2-3 carrots, peeled and sliced
2-3 stalks celery, diced
1 tbsp. chicken bouillon granules
1/4 tsp. dried thyme
1 bay leaf


Place chicken in a large Dutch Oven/soup pot and cover with water. Add the salt. Bring to a boil, making sure to skim the foam and fat. Add the onion. Let boil, covered, for about 30 minutes.
 Meanwhile, combine the Matzo Ball ingredients together in a large bowl. whisk them together, mixing well. Cover and chill for 30 minutes - 1 hour.
 Remove the cooked chicken from the soup to a plate and set in fridge to help cool down. Skim out any other pieces fat or foam. Add the carrots, celery, bouillon granules, thyme and bay leaf. Bring to a boil. Remove the skin and bones from the chicken and chop the chicken up into bite size pieces. Add them to the soup.
 Take matzo ball mixture from the fridge. Moisten your hands with water and scoop out dough and lightly roll into 1-inch balls. Drop each ball into the soup as you make them, until you have no dough left. Reduce the heat to a medium simmer. Cover your pot with a lid, and let the Matzo Balls cook for 30-40 minutes, undisturbed. Do not lift the lid during cooking time if you can help it! When done, ladle two Matzo Balls and some soup into each bowl and enjoy! Makes about 20-24 Matzo Balls and 4-6 quarts of soup.