How To Make Homemade Matzo Ball Soup For Passover

Matzo ball soup is a traditional dish served during Passover, and there are many variations of the recipe. Here is a simple and delicious recipe for matzo ball soup. —Vita Daily

Homemade Matzo Ball Soup

For the Matzo Balls:

• 4 large eggs
• 1/4 cup vegetable oil
• 1 cup matzo meal
• 1 teaspoon salt
• 4 tablespoons chicken broth

For the Soup:

• 1 whole chicken (about 4 pounds), cut into pieces
• 2 onions, chopped
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 parsnip, peeled and chopped
• 1 turnip, peeled and chopped
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large mixing bowl, beat the eggs until light and frothy. Add the vegetable oil and continue to beat until well combined.
2. In a separate bowl, mix together the matzo meal and salt. Gradually stir the dry ingredients into the egg mixture until well combined. Add the chicken broth and stir until the mixture is smooth.
3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. In a large pot, combine the chicken pieces, onions, carrots, celery, parsnip, turnip, salt, and black pepper. Add enough water to cover the ingredients by about 2 inches.
5. Bring the mixture to a boil, then reduce the heat and simmer for 2 to 3 hours, or until the chicken is cooked through and the vegetables are tender.
6. Using a slotted spoon, remove the chicken pieces from the soup and set them aside to cool. Discard the vegetables and any scum that has risen to the surface.
7. With wet hands, form the matzo ball mixture into small balls, about the size of a walnut. Drop the balls into the simmering soup and cook for about 20 minutes, or until the matzo balls are tender and cooked through.
8. While the matzo balls are cooking, remove the chicken meat from the bones and shred it into bite-sized pieces.
9. To serve, place some shredded chicken into each serving bowl and ladle the hot soup over the top. Garnish with chopped parsley.