Recipe for Legit Matzo Ball Soup
My version of Lulu’s real deal.
Matzo Ball & Soup Mix (Follow the recipe on the box. Mine called for 2 eggs, 2T oil, 10 Cups of water.)
1 Quart chicken stock
1 Cup chopped, cooked chicken. (In a snowy winter, I’ve even substituted canned chicken in a pinch!)
Fresh noodles, cut into 2 inch pieces
1 Cup chopped onion
1 Cup chopped carrots
1/4+ Cup of chopped fresh Italian parsley
Start by mixing the matzo ball dough and refrigerate for 15 minutes. Meanwhile, bring the water and chicken stock to a boil in a soup pot. Chop the carrots and onions, and add. Set to simmer.
To make matzo balls: it’s just like playdough, so get a spoonful and roll a ball between your two wet palms. Drop them in as you, or all at once. I’ve never noticed a difference. They need to simmer for 20 minutes, covered.
While the matzo balls simmer, chop the chicken and parsley. Cut the noodles inro 2 inch pieces and add it all to the pot. Cover and simmer for 5 minutes more.
Serve with love.