Omas Fabulous Matzo Ball Soup Recipes

OMA'S FABULOUS MATZO BALL SOUP

Oma's Fabulous Matzo Ball Soup image

This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.

Provided by May Gerstle

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages matzo crackers
½ cup butter
6 eggs
salt and pepper to taste
3 tablespoons minced fresh parsley
2 onions, minced
5 ounces matzo meal
96 ounces chicken broth

Steps:

Bring a large pot of lightly salted water to a boil.
Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 63.5 g, Cholesterol 136 mg, Fat 13.9 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 7.2 g, Sodium 964.7 mg, Sugar 4.2 g

ROTH FAMILY MATZO BALL SOUP RECIPE BY TASTY

Roth Family Matzo Ball Soup Recipe by Tasty image

Here's what you need: canola oil, medium yellow onion, celery stalk, garlic, shredded carrot, low-sodium chicken broth, kosher salt, ground black pepper, garlic powder, dried dill, dried chive, dried parsley, matzo balls

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons canola oil
2 cups medium yellow onion, diced
1 cup celery stalk, diced
2 teaspoons garlic, minced
1 cup shredded carrot
3 qt low-sodium chicken broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried dill
½ teaspoon dried chive
½ teaspoon dried parsley
20 matzo balls

Steps:

In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
Ladle into bowls.
Enjoy!

MARGE'S MATZO BALL SOUP

Marge's Matzo Ball Soup image

This classic soup recipe comes from Marge Edelman of Copaigue, New York.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h

Number Of Ingredients 10

Ingredients

1 teaspoon plus 2 tablespoons vegetable oil
1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons matzo meal
2 tablespoons seltzer water
1 whole chicken leg, split and skin removed (10 ounces)
1 celery stalk, cut crosswise into 1/4-inch pieces
1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
2 cans (14.5 ounces each) reduced-sodium chicken broth

Steps:

In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

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