Matzoh Ball Soup:

This recipe is in 3 parts. The Soup, Broth and cooking the Matzoh Balls

Homemade Chicken Soup:

3 to 4 lbs. Chicken Quarters
6 cups water 
1 lb. carrots chopped
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
2 bay leaves
pinch each of oregano and thyme
salt and pepper (to taste)
additional seasonings of your choice (to taste)
Add Chicken, 1/4 C each of chopped veggies and rest of Seasonings to 5 Cups water and bring to a boil. Reduce to a low simmer for an hour. Strain and add broth back to pot. Remove chicken from bones and add chicken back to broth. Add a 1 Cup of water and rest of veggies. Simmer for 1/2 Hour.

Matzoh Balls:

4 eggs
1 tsp. salt
Dash of pepper
2 tbsp. Each Thyme and Parsley
2 tbsp. melted chicken fat (Shmaltz-see how to make shmaltz) or Vegetable Oil.
3/4 c. matzo meal


Beat together eggs, salt, pepper, spices, and fat until creamy. Gradually fold the matzo meal into egg mixture. Chill 1 hour. Moisten hands and shape into 1/2-inch balls. Makes about 24. *I make mine larger so it makes about 15.

Cooking the Maztoh Balls:

20 minutes before serving time, add Matzoh Balls; cover and simmer on high for 15/20 minutes. Balls are done when they rise to the top.