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Matzo Ball Soup

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
10 servings
Soup World
Matzo Ball Soup
Ingredients
  • 2 (10 ounce) packages matzo crackers
  • 1/2 cup butter
  • 6 eggs
  • 2 onions, minced
  • 3 tablespoons minced fresh parsley
  • salt and pepper to taste
  • 5 ounces matzo meal
  • 96 ounces chicken broth
Instructions
1
Begin by filling a substantial container with lightly salted water and placing it on high heat until it reaches a rolling boil.
2
Simultaneously, take the matzo crackers and break them into smaller fragments; place these pieces in a large bowl. Add sufficient tap water to cover the crackers and allow them to soften for a few minutes, until they become pliable.
3
Next, heat oil in a large skillet over medium heat and add the drained matzo crackers. Stir constantly until they are dry and lightly browned, then remove them from the heat.
4
Now, incorporate eggs, onion, parsley, salt, and pepper into the skillet with the matzo crackers. Stir until these ingredients are well combined.
5
Add just enough matzo meal to the mixture so that it forms a cohesive unit.
6
To test the consistency of the matzo balls, roll them into one 2-inch ball and place it in the boiling water. If the ball rises to the top of the water, it is ready; if not, add another beaten egg to the mixture and test again.
7
Once you have achieved the desired consistency, roll the mixture into 2-inch balls.
8
To cook the matzo balls, bring chicken broth to a lively simmer in a large saucepan over medium heat. Carefully add the matzo balls to the broth and simmer until they are cooked through and rise to the top of the broth.
9
Finally, serve the matzo balls.