This matzo ball soup recipe is the one my grandmother always made. The matzo balls are perfect! It is our family's favorite Passover dish and serves a lot of people. Make sure to not add too much matzo meal in order to make the matzo balls float to the top of the boiling chicken broth.
Ingredients
- (10-ounce) packages matzo crackers: 2 piece
- oil or butter (see note): 0.5 cup
- eggs: 6 piece
- salt and pepper: (to taste)
- fresh parsley: 3 Tbsp (minced)
- onions: 2 piece (minced)
- ounces matzo meal: 5 piece
- (32-ounce) cartons chicken broth: 3 piece
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil.
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Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
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Heat oil in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
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Mix in just enough matzo meal to make mixture hold together. Roll one 2-inch matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into 2-inch balls.
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Bring chicken broth to a lively simmer in a large saucepan over medium heat; carefully add matzo balls to broth. Serve soup as the balls rise to the top of the broth.
