Matzah Ball Soup

The great thing about traditional dishes is that they’ve been around for quite a while. That just means that they’ve had the time to be perfected over the years! This classic Matzah Ball Soup recipe will bring the savory flavor that you know has been refined over countless iterations, while still helping you feel closer to the past.


10qt stock pot
1lb chicken thighs
1lb chicken drumsticks
3 large peeled carrots sliced thick
1 potatoes peeled and cut into 8
3 celery stalks cut thick
1 yellow onion cut into 4
2 Italian zucchini sliced thick
½ bunch of parsley
¼ bunch of dill
1 tbsp chicken bouillon
salt and pepper to taste
Meat the butchers no hormones no antibiotics all natural Matzah balls, Ashkenazi Jewish soup dumpling made from a mixture of matzah meal, eggs, water and chicken fat served on Passover Jewish Holiday.Food background and texture


Fill stock pot ¾ way with water and the chicken pieces bring to a boil and reduce to medium high heat. Skim the pot on occasion to remove soot and fat. Leave a bit of the fat to help flavor the stock. Once you have a clear broth after 30 mins add the vegetable and continue to cook for 20 mins. Add salt, pepper, parsley, dill and chicken bouillon to taste and cook for 20 mins. Add your matzah balls to broth and cook for 20 more mins.


1 cup matzah meal
4 eggs
1 tsp salt
4 tbsp vegetable oil

Mix all ingredients to form a dough, place in fridge for 10 mins. Form the matzah balls to a little larger than ping pong ball size and place in boiling soup.