Easy Matzo Ball Soup Recipe For Two
This matzo ball soup recipe for two with a from-scratch chicken broth and fluffy matzo balls -- is the ultimate comfort food!
Servings: 2 hearty servings
Ingredients
- 1 medium yellow or white onion, peeled and quartered
- 3 celery sticks with greens roughly chopped into 2 inch lengths
- 1 chicken breast or 2 thighs, skin-on, bone-in
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon onion powder
- 1 stock cube – plus more to adjust seasoning. Telma Stock Cubes found in the kosher aisle of your local grocery store.
- 1 cup carrots, peeled and roughly chopped (or substitute baby carrots) –
- parsley , for garnish
For the Matzo Balls:
- 1 packet of Manischewitz or Streitz Matzo Mix – located in the kosher aisle of your local grocery store. This makes about 9 matzo balls
- 2 large eggs
- 2 Tablespoons vegetable oil
Instructions
Make the Broth.
- Combine the water, onions and celery in a stock pot. Make sure you have enough water to cover most of the vegetables and fill the pot, about 6 quarts. Bring the stock to a boil. Add the chicken, bring back to a boil then reduce the heat to simmer for about 1 hour. Skim off any froth or film from the top.
- Add salt, pepper, stock cube and onion powder. Cover and adjust heat to maintain a low simmer for about 40 minutes.
- Remove the chicken from the stock. Now, this is the fussiest part of the recipe – you are going to need a lot of seasoning. Taste and Adjust seasonings. Too bland? add another stock cube and ½ teaspoon of salt at a time. Taste. Adjust as needed. Keep warm.
Make the Matzo Balls
- In a bowl blend eggs, vegetable oil, then add contents of one packet and stir with a fork until evenly mixed. Chill in the refrigerator for about 15 minutes.
- In the meantime, bring 10 cups of salted water in a second large pot to a brisk boil. With wet hands, gently roll the mixture into balls approximately 1 inch in diameter (size of a golf ball). Carefully drop matzo balls into boiling water. Bring water back to a boil then reduce the heat to a simmer and cover with a tight-fitting lid. Cook matzo balls until heated through and begin to float, about 20-minutes
Finishing Touches
- While the matzo balls are cooking, add the carrots to the simmering chicken broth, cooking until fork tender.
- Remove cooked matzo balls from pot and carefully drop into simmering chicken broth. Simmer until matzo balls are warm. Ladle into bowls and sprinkle with fresh parsley.
Video
Notes
Make ahead and freeze. Either freeze the stock and matzo balls together in a freezer bag for up to three months or freeze the stock and matzo balls separately (so they don’t get mushy). Alternately, you can store matzo ball soup in the refrigerator for up to 4 days.