Matzo Ball Soup
No Passover meal is a true Passover meal without the matzo ball soup. This soup is a clear chicken broth, the ultimate grandma's cure for most of the diseases and problems in the world, accompanied by light airy balls made of matzo meal.
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Chicken broth:
10 chicken wings
10 chicken necks
2 white onions
2 carrots
2 medium sized parsley roots
5 cloves garlic
1 bunch parsley
salt
pepper
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Matzo balls:
2 1/2 cups matzo meal
3 cups chicken broth
2 tbsps. canola oil
4 eggs
salt
pepper
Preparation time: 2 hrs. 15 mins
Difficulty level: Easy-Medium
Servings: 10
Ingredients
Preparation
Put the wings and the necks in a pot.
Cover with water and bring to a boil.
Remove the water and wash the meat, return to the pot, add 2 L of water and bring to a boil.
Peel and add the onions (whole).
Peel, slice and add the carrots and the parsley root.
Peel and add whole garlic cloves.
Add half of the parsley, salt and pepper, reduce the heat to medium low, cover with a lid and let cook for at least 2 hours. Remove the parsley, chop the leaves of the remaining parsley and add to the broth. Adjust the seasoning.
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Separate the eggs.
Put the whites in a mixer bowl and beat until you get a soft foam.
Slightly beat the yolks.
In a separate bowl mix the flour with the hot broth. Let cool down for 5 minutes, then add the yolks gradually, while stirring and finally gently stir in the egg whites.
Cover the bowl with a plastic wrap and let rest in the fridge for 1 hour.
Using wet hands create balls size of ping-pong.
Boil water in a wide pot, add some salt, put the balls in and cook on medium-high heat for about 5-7 mins, till the balls are floating on the surface (you may need a few turns to cook them all).
Serve 3-4 balls per serving.
Chicken broth:
Matzo balls: