Ingredients:

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 1/4 cup club soda or water
• 1 teaspoon salt
• 1/4 teaspoon pepper

For the Soup:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups water
• 4 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large onion, peeled and halved
• 2 cloves garlic, peeled
• 1 parsnip, peeled and sliced (optional)
• 1 bunch fresh dill
• Salt and pepper to taste

Instructions:

Matzo Balls:

1. In a large bowl, mix the matzo meal, eggs, schmaltz (or oil), club soda (or water), salt, and pepper until well combined.
2. Cover the bowl and refrigerate for at least 30 minutes.
3. Bring a large pot of salted water to a boil. Wet your hands and form the matzo meal mixture into balls about the size of a walnut.
4. Drop the matzo balls into the boiling water, reduce the heat to a simmer, cover, and cook for about 30 minutes or until they are cooked through and puffed up. Remove with a slotted spoon and set aside.

Soup:

1. In a large pot, combine the chicken pieces and water. Bring to a boil, skimming off any foam that rises to the top.
2. Add the carrots, celery, onion, garlic, and parsnip (if using). Reduce the heat and simmer for about 1 hour, or until the chicken is fully cooked and tender.
3. Remove the chicken pieces and set aside to cool. Once cool, shred the chicken, discarding the skin and bones.
4. Strain the broth to remove the vegetables and any remaining solids, then return the broth to the pot.
5. Add the shredded chicken back into the broth along with the cooked matzo balls.
6. Season with salt and pepper to taste and add fresh dill for garnish.

Serve the soup hot and enjoy the heartwarming flavors of Oma’s fabulous Matzo Ball Soup. Perfect for family gatherings or a cozy night in!

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Easy Way Method 2

Easy Way