G.g. Rose's Matzo Ball Soup


Definitely understood in our family as a cure-all for maladies of the body + soul and harsh Upstate New York winters, this matzo ball soup is heartier than most with real chicken breast, diced veggies, and egg noodles. It's originally my great-grandma's (G.G.) recipe, perfected by my mom, and then complicated (of course) by me. I have also made this vegetarian plenty of times by simply omitting the chicken and you can make it simpler by using broth from the store.

What you will need

2-3 chicken breasts, whole with skin and bone

4 quarts water

2 carrots, cut in half

1 large onion, quartered

2 stalks celery, halved

1 turnip, halved

1 bay leaf

a few springs of parsley or dill

2 large carrots, peeled and cut into medium dice

2 turnips, peeled and cut into medium dice

1 large onion, cut into medium dice

1/2 pound egg noodles

1/2 cup matzo meal

2 large eggs, lightly beaten

2 tablespoons vegetable oil

2 tablespoons seltzer water

salt + pepper to taste


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