MORDECHAI'S MATZOH BALL SOUP
Michael Feldman | SVP Revenue Management | Corporate Hearty matzoh balls float in a fragrant broth packed with carrots, celery, and the love of your Bubbe. Every bite is cozy, comforting, and brings memories of family fun. Play with veggies or add a twist—this soup is an edible hug, tradition with a smile, and a spoonful of joy!
Ingredients
3 lb Boneless, Skinless Chicken Thighs 1 lb Baby Carrots 1 lb Celery 12 oz Extra Wide Egg Noodles 4 qt Chicken Broth 1.5 cups Matzoh Meal 6 tbs Oil 6 Eggs
Instructions
Matzo Balls
1.Boil chicken thighs over medium heat for an hour or two until the meat falls apart. Shred the chicken and set it aside in chicken broth so that it doesn’t dry out. 2.Cut baby carrots in half. Cut celery into ¼-inch slices. Boil both over medium heat for an hour or two in chicken broth. 3.Boil egg noodles as instructed on the package, but use chicken broth instead of water. Drain and set aside. 4.Prepare matzo balls. 5.Combine shredded chicken, cooked vegetables, and cooked noodles in a large pot with broth over medium-low heat. 6.Add cooked matzo balls and continue cooking for one hour on low heat.
1.5 cups Matzoh Meal 6 tbsp Oil 6 Eggs 3 tsp Salt
6 tbsp Chicken Broth (for mixture) 3 qt Chicken Broth (for boiling balls)
1.Beat eggs gently, add oil. 2.Mix eggs, oil, salt, matzoh meal, and chicken broth. 3.Set mixture in the refrigerator for 30 minutes. 4.Bring 3 quarts of chicken broth to a boil. 5.Form 2" balls with wet hands and drop them into the boiling chicken broth. 6.Reduce heat to a strong simmer and cover the pot tightly. 7.Cook for 1 hour, occasionally spinning the balls in the broth.
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