Mike's Mom's Matzo Ball Soup Recipe

Guaranteed to cure anything.

Ingredients

  • 2 or 3 carrots
  • garlic powder
  • 4 chicken thighs, skin still on
  • Herbox sodium-free chicken boullion
  • 1 packet Manischewitz matzo ball mix
  • 4 oz. seltzer
  • 1 bunch of scallions
  • black pepper
  • 1 bunch of dill
  • normal sodium chicken boullion
  • 2 eggs (for matzo balls)
  • Egg noodles (optional)

Peel and chop carrots. Put a tiny bit of oil into a large soup pot. Sautee carrots until soft, ~10min.

Coat non-skin side of chicken thighs with garlic powder and black pepper. Place in soup pot, skin-side down. Sautee until brown on bottom side, ~10-20min.

Chop scallions. Add to pot.

Combine 3qt. water and chicken boullion1 according to package directions. Bring water to a boil. Stir chicken and vegetables off bottom. Remove stems from dill. Reserve about 1/8 of the dill, tie the rest together with twine, and add to the pot. Simmer for 1-2h.

While the soup simmers, about an hour before service, mix matzah balls according to directions on box. Chop reserved dill. Mix dill into matzah ball mix. Refrigerate for at least 30min. Before forming matzo ball mix into balls, add seltzer to mix 1 capful at a time. Drop balls into soup. Cover pot tightly. Do not peek. Simmer for 30min.

If you want egg noodles, cook them separately and add them in right before serving.

Makes 4 servings. Soup can be frozen indefinitely. Reheat on stovetop.

  1. My mother has dietary restrictions that prevent her from eating very much sodium, so she makes this with entirely sodium-free boullion. My wife loves salt but even she would agree that using 100% normal boullion would be overkill. I usually use half of each.