Rhonan's secret Matzo-ball soup recipe
First off take one roasted chicken with juices, you can grab one already
cooked at most supermarkets these days, and put it in your largest pot.
Now, add 5 quarts of water and a generous pinch of kosher salt, and
bring to a boil. Once boiling, reduce heat and simmer covered for 30
While that is cooking, take your box of Matzo-ball and soup mix, and
toss the packet of chicken stock mix away. That soup mix can be bloody
expensive, especially right before Passover. Don't be a schlemazel,
wait until right after Passover and stock up on a year's supply then.
That way, you keep three great Jewish traditions alive: Making matzo
ball soup, buying in bulk, and never paying retail. Crack four eggs in
a mixing bowl, and gently stir them by hand. Do not whip them! Measure
out 2/3 Cup of good vegetable oil, and pour into the eggs. Gently stir
the egg and oil mixture. Now, pour the matzo-meal into the egg & oil
mixture and stir again. If you use an electric mixer here, you will end
up with concrete instead of matzo-balls. Now, take the batter and put
it in the refrigerator for at least 30 minutes. This is the secret to a
Remove the chicken from the pot and de-bone. Return the meat to the
broth after cutting to size. Now dice 6 peeled carrots, 2 medium
onions, and one bunch of celery, and add to the pot. Crush two cloves
of garlic and add to pot, along with fresh ground pepper to taste.
Cover and continue to simmer.
After the matzo-ball batter has chilled for at least 30 minutes, bring
the soup to a boil. Scoop the batter out with a teaspoon, form into
ping-pong sized balls, and drop into the boiling soup. If you make them
any bigger, they will not turn out right. Once they hit the boiling
soup, they will swell up nicely. To keep the mix from sticking to your
hands, coat your hands with oil or water. Once all the balls are in the
soup, reduce heat to low, and simmer covered for 30 minutes.
Serve the matzo-ball soup garnished with fresh chopped parsley.