Chicken Matzo Ball Soup Recipe

Make homemade chicken broth first. If possible, make the day before for easy fat removal. Otherwise, can make the day of.

Mix dry ingredients: In a medium mixing bowl, use a fork to mix the dry ingredients including ½ teaspoon of the salt, matzo meal, baking powder, garlic powder, pepper, nutmeg, and parsley. Distribute seasonings well.

Mix wet ingredients: Use a second medium bowl for the wet ingredients. First beat the eggs with a fork. Mix in the oil first, and last incorporate the water. Combine well.

Combine and rest: Pour the wet ingredients into the dry, and mix with a fork until just combined. Cover and let batter rest in the refrigerator for 45 minutes or up until overnight.

Start the boiling water: Use a large pot with a fitted lid (about 6-8 quarts) and fill 3/4s full with water. Stri in 1 teaspoon salt, and bring to a boil over high heat on the stovetop. Once the water is strongly boiling, turn the flame down for a gentle boil.

Form and cook matzo balls in water (not broth): After refrigerating, the batter is usually a little stiff. Mix 1 to 2 tablespoons of water into the mixture so that it is the consistency of thick oatmeal. Form 1 inch matzo balls by scooping out batter with a heaping tablespoon (or a #30 cookie scoop), and then wet hands to gently roll each into a 1 inch ball. Handle as little as possible and press lightly while rolling. Once ball is formed, place softly in the gently boiling water. Continue to wet your hands as you roll. The balls should be in a single layer with a little extra room for expansion. When all the balls are in the water, put the lid on the pot, and turn the flame down to low to keep the water at a simmer. Don't lift the lid for at least 30 minutes. No peeking.

When finished: Cook until the matzo ball center is cooked through and has even color throughout the ball- you can cut open one to check. The balls should rise and float to the top. 30 minutes is good for firmer matzo balls. 40 to 45 minutes is great for light and fluffy. Once ready, remove to a large shallow pan with a slotted spoon. Keep in a single layer.

Serve cooked matzo balls immediately in hot broth, or let cool and store in the refrigerator in a single layer in a covered container.

Heat on the stove for serving: Heat chicken broth in a large soup pot, and bring to a gentle boil. Add refrigerated matzo balls (if your matzo balls are freshly cooked and hot, then wait to add), chicken pieces, and sliced carrots and other vegetables. Cook for about 20 minutes or until the vegetables are just tender and the matzo balls are warmed through. Add salt and pepper to broth to taste if needed.

Serve: Bring your serving bowls next to the stovetop, and put 1 to 2 matzo balls in each bowl. One matzo ball is good as an appetizer. Two matzo balls are good for a soup entree or for matzo ball fans and hearty appetites.Ladle in broth and vegetable pieces into each bowl. Use about 3/4 cup of broth per bowl or fill broth about 1/2 way up the side of the matzo ball. Sprinkle chopped parsley/dill over the top as garnish. Do not leave the matzo balls sitting in the broth for a long time or they will absorb a lot of the broth.