TRADITIONAL HARD MATZO BALL SOUP

Traditional Hard Matzo Ball Soup image

Provided by Pamela Rappaport

Time 3h25m

Number Of Ingredients 15

FOR THE SOUP
1 whole chicken, sometimes I use thighs
2 stalks celery, broken in the middle
1/2 onion, don't bother to chop
3 large carrots, cut in half
1 clove garlic, leave it whole and drop it in
6 c water or enough to cover the chicken
salt and pepper
8 oz thin egg noodles
FOR THE MATZO BALLS
6 pieces lightly salted matzo, crushed
water
1 egg
1 Tbsp oil or chicken fat if you want to be authentic
matzo meal

Steps:

1. Place everything for the soup except the noodles into a large stock pot.
2. Bring to a simmer. Cover and cook until meat is very tender.
3. To make the matzo balls, place the crushed matzo in a bowl and cover with water. Let soak 30 minutes.
4. After soaking, drain the matzo well. I place them in a large mesh sieve over a bowl to drip and press on them some. Set aside.
5. Once chicken is done, remove it and de-bone.
6. Discard the celery, onion, and garlic. I usually slice the carrots into the finished soup.
7. Strain the broth if you want a pretty soup.
8. Put it back into the pot and bring to a boil.
9. Start a pot of plain water to boil. Add salt.
10. Mix the matzo with the egg, oil, and enough matzo meal to make it hold together. It will be a stiff dough.
11. Form into balls.
12. Drop the matzo balls into the simmering plain water. They will float when done, about 8-10 min.
13. Drain.
14. Cover to keep warm.
15. Cook the egg noodles in the broth.
16. Add the chicken and carrots back to the broth.
17. To serve, place one or two matzo balls in a bowl and spoon the soup over.

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