This matzo ball soup recipe makes delicious herb flavored matzo balls and the longsimmered soup has so much flavor If you make it in a pressure cooker the chicken soup can be ready in 45 minutes
Prep Time
8 hrs
Dificult
Medium
Servings
14 hrs
Ingredients
Instructions
To make the chicken soup: Combine chicken
onions
celery
carrots
dill
bay leaf
and 3 quarts water in a large pot; bring to a boil
reduce the heat
and simmer
partially covered
for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth
cool
and refrigerate overnight. When chicken is cool enough to handle
remove the chicken meat from the bones
and chop or shred the meat; cover and refrigerate.
Combine vegetable oil
eggs
basil
parsley
1 ½ teaspoons salt
and black pepper in a bowl; mix well. Stir in matzo meal
cover the bowl with plastic wrap
and refrigerate 1 hour.
Bring at least 3 quarts of water
or as needed
and 1 teaspoon salt to a boil in a large pot. Using wet hands
gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken
if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.
Cook’s Note
You may use any finely chopped herbs you like in the matzo balls: basil
parsley
dill
rosemary
and/or sage.
Editor's Note:
To make the soup in a pressure cooker
add chicken
onions
celery
carrots
dill
bay leaf
and water to the pressure cooker as directed in step 1
seal the pressure cooker
and bring it up to full pressure. Reduce the heat
maintaining full pressure
and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle
remove chicken meat from bones as directed in step 2.
