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RECIPES
Matzo Ball Soup
Serves 6
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Courtesy of Kopperman’s Specialty Food & Delicatessen | Photo by Josh Monken
October 2007

Matzo Ball Soup

INGREDIENTS

For the stock:

6 to 8 quarts water
1 large onion, quartered
1 stalk celery, chopped
1 large chicken, cut up
1 bunch carrots, chopped
Salt and pepper to taste

For the hand-rolled matzo balls:

2 Tbsp. vegetable oil
2 large eggs, lightly beaten
½ cup matzo meal
1 tsp. salt
2 Tbsp. soup stock

PREPARATION

For the stock:

• Bring the water to a boil and add all the ingredients.
• Let the stock simmer and cook down until it tastes full-bodied and flavorful. Strain.

For the hand-rolled matzo balls:

• Blend the oil, eggs, matzo meal and salt. Add the soup stock and mix until uniform.
• Cover the dough and refrigerate for 15 minutes.
• Bring 1½ quarts of water to a rolling boil.
• Roll the dough into 1-inch balls.
• Reduce the heat and add the matzo balls.
• Cover and cook 30 to 40 minutes until done.

For the soup:

• Heat the chicken stock. When it comes to a rolling boil, add as many matzo balls as preferred.
• Cook the soup for about 10 minutes or until the balls are heated through.
• Serve immediately.

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