Hello CCI Family! Just wanted to share a little piece of warmth from our kitchen to yours with our family’s favorite matzah ball soup recipe. There’s nothing like the comforting flavors of this soup to bring us together, and it’s a beautiful way for us to stand in solidarity with the Jewish community during Passover.

Don’t forget to share your matzah ball soup creations with us! Happy cooking everyone!

You will need:

For the Soup:

  • 4 cups of cold water
  • 1 small chicken 
  • 3 large carrots
  • 1 onion 
  • 1 turnip 
  • Bunch of dill, parsley and peppercorns to taste

For the Matzah Balls:

  • 4 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup of cold seltzer water
  • 1 and 1/2 cups of Matzah Meal
  • Salt and pepper to taste

Place chicken and vegetables in a pot and cover with 4 cups of water. Add dill, parsley and seasonings and then bring pot to boil and let simmer for 1 hour.

Remove chicken and vegetables from the pot, and remove meat from the bone. Put the bones back into the pot and let simmer another 1-2 hours on low-medium, covered. 

Allow soup to cool and place in fridge. 

To make the matzah balls, combine eggs, oil and seltzer in a large bowl.

Add matzah meal, salt and any seasoning (if desired) and mix with a fork until just combined. Do not overmix. Place in fridge for 30 – 60 minutes.

Fill a small bowl with cold water and a few ice cubes. Dip hands in ice water and roll matzah balls gently with palms of hand. Dip hands in cold water in between each roll.

Bring a large pot of water to boil. Cook matzah balls in water, covered and on high for 35 – 40 minutes.

Reheat your soup. Serve matzah balls with chicken soup, chicken, vegetables and fresh herbs.


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