Matzo Ball Soup (Family Recipe)

If you're reading this, consider yourself lucky. I'm letting you in on a family recipe that has been passed down for generations. Recently, my grandma gave my mom all of her hundreds of recipes, cook books, and cut outs. Some recipes written on the back of random page clippings, stained brown from being used so much and around for so long. Some are photo copied and laminated. Books from the 1930's. A true treasure. 

So, you're getting a family Matzo Ball Soup recipe that I grew up eating and make in honor of my family lineage. Just in time for Hanukkah! It's simple and absolutely delicious. It warms your belly and your heart. And, who doesn't love a good story to go along with a recipe? 

There's two parts to the recipe: the Matzo Balls and the Chicken Soup (or broth). Both are made with 5-6 ingredients each. You can even make the soup in a crock pot to make it even easier! 

Alriiight - Recipe below:

Matzo Ball Soup (Family Recipe)

Chicken Soup

1 whole chicken or stewing hen

1 parsnip, peeled and halved

1 onion, peeled and halved

1-2 carrot, peeled and halved

2-3 ribs celery

8-10 whole peppercorns

salt to taste 

2 bay leaves

optional: add a few sprigs of fresh oregano, thyme, dill

1. Place all the ingredients in a large pot and cover with cold water

2. Bring to a boil and reduce to a simmer for 4-6 hours. If using crock pot, place on low overnight. 

3. After 4-6 hours, discard all veggies and herbs. Remove chicken and save the meat! Great for meal prep or treats for your doggies :) You can also add chicken back into the broth with the matzo balls!

4. Use with matzo balls or refrigerate/freeze for later. 

Matzo Balls

4 eggs

4 tablespoons rendered chicken fat (schmaltz) or margarine

1 cup matzo meal

*can be made gluten free with gluten free matzo sheets ground into meal or gluten free matzo meal

1 tablespoon instant chicken soup mix

1/4 cup soup stock or water

Parsley for garnish

1. Mix the eggs and chicken fat together until well blended. Stir in dry ingredients and mix until fully incorporated. Add soup stock or water and mix well. Cover and chill in the refrigerator for at least 30 minutes. 

2. Bring a pot of salted water to a boil. Form the matzo ball mixture into balls - make them half as big as you want the finished product to be, as they will expand when cooking. 

3. Drop formed matzo balls into boiling water, cover and cook for at least 40 minutes. Transfer cooked matzo balls to waiting chicken broth. Garnish with parsley. Serve and enjoy!