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Aunt Gillie's Matzo Ball Soup

Source: Saveur Cooks
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Rating: 2   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  6 Hours 55 Minutes
  Serves 6-8
Chicken soup is a universal panacea--invoked by many cultures as a cure for colds and broken hearts alike. With matzo balls added, it becomes a meal--and a must for any traditional Jewish American Passover Seder. This recipe comes from Gillie Feuer of Long Island, New York.
RECIPE INGREDIENTS
For the Soup:
1 3-pounds, chicken
3 carrots halved
2 medium yellow onions, peeled and halved
5 stalks celery, with leaves, halved
3 parsnips, halved
2 leeks, well cleaned, white parts only
1 head garlic, unpeeled, split
4 stalks fresh dill
1 bunch parsley, washed
For the Matzo Balls:
1 medium yellow onion, peeled and halved
8 eggs
8 tablespoons margarine, melted and slightly cooled
2 1/2 cups matzo meal
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper
Small dill sprigs
Aunt Gillie's Matzo Ball Soup Recipe at Cooking.com
DIRECTIONS
FOR THE SOUP:
Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, dill, parsley in a large stockpot with water to cover. Bring just to a boil over medium-high heat. Skim foam. Reduce heat to low and simmer for 2 1/2 hours. Strain and discard solids (chicken may be reserved for another use), then cool to room temperature. Refrigerate for at least 3 hours, then remove any solidified fat from the surface.


FOR THE MATZO BALLS:
Grate enough onion to yield about 2 tbsp. and set aside the rest. In a large bowl, combine grated onion, eggs, margarine, matzo meal, parsley, and 1/4 cup water or chicken soup. Mix well, season with salt and pepper and set aside to rest for at least 30 minutes.


Wet hands and roll dough in your palms into 23 2-inch balls (they will expand as they cook). Meanwhile, bring a large pot of water to a boil. Add 2 tbsp. salt and remaining onion. Drop matzo balls into water one at a time. (They won 't stick together if the pot is large enough.) Reduce heat, cover, and simmer 30-40 minutes. Drain, remove to a plate and cover, until ready to use. (Matzo balls will keep up to 3 days in the refrigerator.)


TO SERVE:
Heat soup over medium heat and season to taste with salt and pepper. Add matzo balls and heat through. Garnish with dill sprigs.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dumpling Soups
 Seder Starters and Sides
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 557
Fat. Total: 19g
Fiber: 6g
Carbohydrates, Total: 45g
Sodium: 364mg
% Cal. from Fat: 31%
Cholesterol: 311mg
Protein: 51g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: kathryn, OR Reviewed: 09/26/2008
I'm a Jewish mother & have made millions of balls
Add 1/4 tsp of ground ginger or fresh grated ginger & chopped fresh parsley to these matzo balls and they WILL cure the common cold, broken hearts & anything else that needs a cure.
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