Matzo Ball Soup

This soup recipe has evolved so much over the years I don’t even think that I remember the original recipe or where it came from.  The Matzo Balls recipe was adapted from my Mother’s recipe.  They come out so light, fluffy and delicious.   I try to make it for every Yom Tov.

You Will Need:

1 quartered chicken with the skin off

4 stalks of celery

3 large carrots

1 peeled zucchini

3 tablespoons of bullion

1 tablespoon of salt

garlic and pepper to taste

2 cups of matzo meal

2 cups of egg beater

1. Wash the chen pieces and place them at the bottom of the stock pot. 
2. Fill the pot with water and set it on a high flame to boil.
3. In the meantime wash, peel and dice the vegetables.
4. When the water boils, turn down the flame and use a spoon to remove the chicken fat that ahs floated to the top.
5. Add the vegetables and spices and return flame to high until it boils again.
6. Simmer the soup for an hour.
7. While the soup is simmering mix the matzo meal with the egg beater and place in the refrigerator to set.
8. After and hour remove the matzo ball mix and place it next to the pot of soup.
9. Wet your hands and form the batter into small golf size balls and put them into the soup.
10. Cook the soup for at least another half an hour. 
11. Serve right away or let it cool before putting it in the fridge.