Kari Karch makes a delicious matzo ball soup that you can easily make in your home- perfect for the holidays or for a cold night in.
526 per serving
- 4 Eggs
- 3 tablespoons Vegetable Oil or Chicken Fat (schmaltz)
- 2 tablespoons Finely Chopped Parsley
- 1 tablespoons Kosher Salt
- Freshly Ground Black Pepper
- 1/2 teaspoons Baking Powder
- 1 cup Matzo Meal
- 1/2 cup Soda Water
- 1 Garlic Clove
- 8 cup Chicken Stock
- 2 tablespoons Better than Bullion
- 2 Carrots, Diced
- 2 Celery Stalks, Diced
- 1 Rotisserie Chicken, skin discarded and meat diced
- Fresh Dill to Taste
In a large mixing bowl, combine eggs, oil, parsley, salt and pepper for 2 minutes. Add in matzo meal then slowly add in soda water till combined.
Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 30-45 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) While matzo balls are cooking, in a large dutch oven, rub the garlic clove over the inside of the pot and discard the clove. Add in stock, boullion, carrots, and celery. Cook for 20 minutes. Right before the matzo balls are finished, add in the diced chicken to the chicken soup mixture. When matzo balls are finished, drain and add to chicken soup. Serve with fresh dill.