Chicken Matzoh Ball Recipe
Make Chicken Matzoh Ball Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Matzoh Balls
For the Chicken Soup
Method
Prepare the Matzoh Balls
- 1
Mix Ingredients
In a large mixing bowl, combine the matzoh meal, eggs, water, vegetable oil, salt, black pepper, and optional dill or parsley. Mix until well combined.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
Prepare the Chicken Soup
- 3
Cook the Chicken and Vegetables
In a large pot, add the chicken thighs, carrots, celery, onion, garlic, chicken broth, salt, and black pepper. Bring to a boil over medium-high heat.
- 4
Simmer
Once boiling, reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is cooked through and tender.
- 5
Remove Chicken
Carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones.
- 6
Return Chicken to Soup
Return the shredded chicken to the pot, add the fresh dill, and stir to combine. Adjust seasoning with additional salt and pepper as necessary.
Cook the Matzoh Balls
- 7
Form the Balls
Once the matzoh ball mixture has chilled, wet your hands and form the mixture into balls about 1 inch in diameter.
- 8
Cook the Balls
Bring a large pot of salted water to a gentle boil. Add the matzoh balls and allow them to cook for about 20 minutes, or until they float to the surface and are cooked through.
