Make it exactly I say and you will have a perfect matzo ball soup. Pay special attention to making of matzo balls. Serves 2, twice. Or serves 5 people.
- 2 chicken quarters with skin and bone, dark meat only (this is lots of chicken, feel free to use less)
- 8 cups water
- 1 chopped onion
- 4 cloves of garlic crushed
- Salt as per taste, somewhere between 1 tsp to 2 tsp or more
Optional Spices: these will give the additional oomph to your soup.
- 1 ” cinnamon
- 3 pods of cardamom (whole cardamom)
- 5 – 10 black pepper
- 1 tsp turmeric
- 4 cloves
- 2-3 bay leaves
- 1″ ginger crushed
- muslin cloth
For Matza Balls: I made them instant Manischewitz Matzo Ball Mix however not as per their recipe but my recipe.
- 1 packet of Manischewitz Matzo Ball Mix
- 2 eggs
- 1/4 cup oil
Tie all the spices except turmeric in a muslin cloth. In a large stock pot boil water and all soup ingredients including spices in a muslin cloth and turmeric but salt. Let everything boil for a 5 minutes then let the chicken cook on medium heat. Once the chicken is cooked (when chicken is cooked it starts to separate from the bone of the drumstick.)
While soup is getting ready start with matzo balls. In a bowl combine 2 eggs and 1/4 cup of oil and beat it for a minute or till transparent strands in the egg disappear. Add a single packet or matzo meal and mix it with a fork, till there is no dry meal left. Don’t over work it. Cover it and set it aside, no need to refrigerate it.
By now if the chicken is cooked, carefully take it out on a paper towel. Debone the chicken and put the bones back in the broth. Add 1 tsp of salt to the broth and taste it, add a little more if you need more, make it little less seasoned that you need. The salt from matzo ball is going to mix with the broth too.
Discard the spices and bones from the broth.
Now divide matzo ball in 5 parts (not 8-10 as the packet says) and lightly, extremely lightly shape it somewhat like balls. If you try for a perfect ball, you will be working the dough too much and the balls won’t fluff. This is the most important part in a great matzo ball soup. Drop the balls one by one in the simmering broth. Cover the pot and let it cook for a good 10 minutes.
If making for more than 2 people take matzo balls that are ready out and add another batch of matzo balls to the broth.
Alternatively you can use the broth next day and add another batch of matzo balls then. Don’t make a huge quantity of matzo ball and save it. The balls taste good only when they are freshly made.
In a bowl place some chicken (the one you deboned earlier) pour some broth and 2 matzo balls. check for salt. Add a pinch or two if you need some more.