Can you give me a good recipe for Matzoh Ball soup?

my grandmother used to make it when we were kids and I would like to attempt this. Anyone have any good home recipes for this to make for a small passover dinner with my family?Can you give me a good recipe for Matzoh Ball soup?
This is how my grandmother taught my mom, who taught me, and I've been making it for years. This is my reliable chicken soup recipe which I make several times a year. I always make a ton of soup (it's really stock) and freeze the leftover in quart containers so I have it all year long. The soup recipe you can cut down probably by half if you don't want so much. I use a very large pot for this. The matzo balls, I usually double this recipe as my seder is typically 30 people. You can use some of the reserved fat from the soup in the ball batter or margarine or butter depending on if you want to keep it kosher or not. Enjoy.





Chicken Soup with Matzo Balls


1 huge stock pot


2 whole chickens cut in parts (discard innards), rinsed


(this is the key to a very rich color and flavor, you need all the parts)


1 lb bunch carrots peeled and trimmed


1 bunch celery washed and trimmed


2 large parsnips peeled and trimmed


1 bunch dill rinsed


1 bunch parsley rinsed





Tie up the fresh herbs in cheesecloth with kitchen twine. Put all the ingredients in the pot and cover with water to about 2 inches from the top of the pot. Bring to a boil. Skim the nasty stuff off the top of the water, get as much as you can. When the volume of ';scum'; subsides, reduce heat to a mild simmer for 3-4 hours. Occasionally stir to keep things moving. Then remove from heat and allow to sit for about 20 minutes. Remove the meat and vegetables--use the boiled chicken for another meal, and slice the carrots to float back in the soup. Discard everything else. I then put 2 layers of cheesecloth in a strainer placed over another large pot. This way all the yucky stuff at the bottom is kept out of the golden magical stock. Pour the hot soup slowly through the strainer into the new pot. Let the soup cool completely. You can put this in plastic containers (not filled completely) to freeze or refrigerate. Note that there will be a layer of fat that rises to the top when it's chilled. You can remove this before reheating the soup and use as shortening or discard.





Matzo Balls


4 eggs separated


1 tablespoon chicken fat (kosher margarine will do)


戮 cup ice cold seltzer


1 陆 cups matzo meal


戮 teaspoon salt





Separate eggs while cold but let whites come to room temp. Beat egg whites until stiff. Add yolks, then salt and seltzer. Slow down beater and gradually add in matzo meal. When well mixed, ad fat. Refrigerate 3-4 hours. Boil 3 quarts of water and salt well. Fill a bowl with water and ice cubes. Wet your hands in the ice water and then take batter to form the matzo ball. Should be just smaller than a golf ball. Drop into the water. Continue till all batter is used, dipping your hands in the ice water after every other ball. (This is suffering to be sure, but it鈥檚 a tried and true trick.) Cover loosely and boil about 35 minutes. All balls will be floating so occasionally stir to move them around. If they need to wait a bit before service, drain well and put in a bowl loosely covered with plastic.





** I usually reserve some of the shredded chicken and the sliced carrots to serve with the soup as well as some finely chopped parsley to sprinkle over. Put the matzo balls, chicken, carrots into a bowl. Ladle over the soup and sprinkle with parsley.Can you give me a good recipe for Matzoh Ball soup?
I agree- I buy Manischevitz matzah ball soup mix- the one with the broth packet in it and make it according to directions. But I add some shredded carrots and diced celery to the stock and sometimes some noodles. Sorry, but it's easy and it's actually better than some homemade that I've had.
Matzah Ball Soup.


Ingredients


Enough water to fill your pot (or chicken broth)


3-4 chicken boullian cubes (if using water)


Black pepper


Thyme


Basil


Corriander


Tarragon


1/4 cup vegetable oil


7-10 scallions (green onions)


1 or 2 onions


2 to 4 carrots


2 to 4 celery stalks


Any other vegetables you wish to add


3 chicken breasts


Manaschewitz Matzah ball soup mix


2 eggs and 1/4 cup oil for the matzah balls


Directions


Place 1/4 cup vegetable oil and the bottom halves of the scallions into the pot.


Cover them and let them sizzle for a minute or two, then add 2-3 boullian cubes, and let them dissolve. Add some black pepper, and then add the water. While the water is brought to a boil, prepare the matzah ball mixture as per the instructions on the box (mix eggs with oil, mix in matzah ball mix, put in fridge). Add the rest of the boullion cubes when the water is boiling. Cut up the chicken and other vegetables. Add the chicken, bring water back to boil. Add the vegetables. Make matzah balls from the mix and add them to the soup, making sure that they will stay entact and not fall apart. Add more black pepper, 1-2 corriander leaves, and a pinch or two of thyme and tarragon (but not too much).


Stir, and let cook at a slow boil for 20-30 minutes.
I use a boxed mix. It's just like what grandma used to make. I serve it in vegetable broth with lots of cooked carrots.
I have a easy way I purchase my favorite organic Vegetable broth. add carrots celery and sometimes potatoes (whatever vegetables are int he frig or freeze er works). Saute the vegetable to make them sweat. Add water according to how many people you will have to feed Always make more for second and left overs. The matzo Ball are the key to me. I have made bad one a few times so I think this is the best bet.


you can purchase matzo meal or matzo ball mixture, they are the same.


2 table spoon on vegetable oil


2 large eggs beaten


1/2 cup matzo meal


1 teaspoon salt if desired


2 tablespoon (soup stock) or water


Mix together egg, oil, matzo meal, salt and soup stock 2 tablespoons.


hand mix in a bowl-messy


Cover and place in frig.


or 20 minutes at least more if you have time not less. ';I make this first.';


Prep[are soup bring to boil then reduce heat


spoon out o tea spoon mixture and roll in hand drop into bowl. when mixture done cover pot and wait 30-40 minute.


Then enjoy.
go to the closest grocery sstore, buy matzah ball mix and follow the instuctions that i dont know on the bach of the box.