Bubeleh's Matzo Ball Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tsp kosher salt
- 1 tbsp kosher salt
- soup stock
- 3.5-4.5 chicken parts -backs, necks, wings, etc.
- 3 celery ribs cut into chunks
- 3 carrots cut into chunks
- 3 parsnips or potatoes cut into chunks
- 2 onions cut into chunks
- 1 head of garlic cut horizontally to expose bulb
- 1 tbsp black peppercorn whole
- 4 qts cold water
- matzo balls
- 1/2 cup matzo meal
- 2 eggs lightly beaten
- 2-3 tbsp (reserved chicken fat from stock) or olive oil
- 1/4 tsp cracked black pepper
- 2 tbsp chicken stock or seltzer
- for soup
- 2-3 qts prepared chicken stock (see recipe above)
- 1 carrot thinly sliced
- 1 celery rib thinly sliced
- 1/4 onion thinly sliced
- Carbohydrate 1.05033977663267 g
- Cholesterol 133.47 mg
- Fat 3.24809955133193 g
- Fiber 0.220405449100496 g
- Protein 4.24494663478293 g
- Saturated Fat 1.00830416668166 g
- Serving Size 1 1 Serving (43g)
- Sodium 1072.81429166734 mg
- Sugar 0.829934327532177 g
- Trans Fat 0.532794551284192 g
- Calories 50 calories
STOCK: Bring all soup stock ingredients to a boil in an 8-10 qt stock pot. Skim foam. Reduce heat and gently simmer uncovered for 3 hours. Pour stock through a fine mesh sieve into a large bowl and discard solids. Reserve up to 3 Tbsp fat from the stock to add to the matzo balls. MATZO BALLS: Mix all Matzo ball ingredients in a bowl. Mix well, cover with plastic wrap and let set in the refrigerator for 30 minutes. THE SOUP: Bring -3 qts of chicken stock to a simmer. Add the matzo in balls using a 100 disher (or about 1 Tbsp) until all the matzo has been used to create balls. Cook the matzo balls at a simmer for 30-45 minutes. Add the thinly sliced carrots, celery and onion. Top the soup with freshly chopped dill and serve.
