Traditional Matzo Ball Soup
Matzo Ball soup is very popular in Jewish cuisine. No matter your background, Matzo Ball Soup makes its way into your cuisine for all sorts of holidays, including Purim, Shabbat, and Hannukah. Matzo Ball soup, however, is the most common on Passover, when Jewish people cannot eat bread products, so they eat matzo. For other kosher for Passover items, check out our Max Brenner gallery of Kosher for Passover chocolate packages.  

For Soup: 

· 1 pkg. chicken legs 
· 1 pkg. chicken wings 
· 4 carrots, diced or sliced 
· 1 lg. onion 
· 2 stalks celery (with leaves) 
· 1 bay leaf 
· 6-8 peppercorns 
· 1 bunch parsley 
· Salt to taste 
· Water, 1 qt. per pound of chicken 

For Matzo Balls: 

· 2 tbsp. vegetable oil 
· 2 lg. eggs, slightly beaten 
· 1/2 c. Maneschewitz matzo meal 
· 1 tsp. salt, if desired 
· 2 tbsp. soup stock 


Remove excess fat from pieces of chicken. Place chicken, spices and water in a pot and bring to boil. Turn heat down and simmer slowly for 1/2 hour. Skin carefully. Add vegetables and continue simmering until chicken is tender (1/2 hour). Adjust seasonings. To make the matzo balls, blend oil and eggs together. Mix matzo meal and salt together. Add matzo meal and salt mixture to egg and oil mixture and blend well. Then add soup stock and mix until uniform. Cover mixing bowl and place in refrigerator for 15 minutes. Remove from refrigerator and form into balls - approximately 1 inch in diameter. Then, place the balls in boiling soup. Turn heat down and cover; simmer for 30-40 minutes. Recipe makes about 8 balls. 

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