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Tuesday, January 25, 2011

Stuffed Matzoh Ball Soup--Best this side of New Jersey

Difficulty:  Moderate
Servings:  12
Nutrition Information
Coming soon.
Here it is. . .As I promised, a tribute to the Kosher body builders--My stuffed matzoh ball soup.  Enjoy!


  • 1 Box (2 packets) Matzoh Ball Mix (I like Manischewitz) Get it Delivered Right to your Door from Amazon:  MANISCHEWITZ Matzo Ball Mix, 5-Ounce Boxes
  • 12 Cups Low Sodium Chicken Stock
  • 3 Medium Carrots Sliced on the Bias (optional)
  • 2 Stalks Celery Sliced on the Bias (optional)
  • 4 Green Onions Finely Minced and a few sprigs Parsley Minced (for garnish)

For Stuffing

  • 1 Tablespoon Canola Oil
  • 1/2 Cup Chopped Onion
  • 1/4 Cup Chopped Celery
  • 1 Large Clove Garlic (pressed)
  • 1/3 Cup Minced Fresh Parsley
  • 3/4 Cup Diced Cooked Chicken
  • 1 Large Egg
  • 1/4 teaspoon Dried Rubbed Sage
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Nutmeg
  • 1/8 teaspoon Freshly Grated Black Pepper


  1. Mix BOTH PACKETS of the Matzoh Ball Mix according to package directions and refrigerate overnight.
  2. Saute garlic, onion and celery in oil until softened (3-4 mins).
  3. Into a food processor fitted with the knife blade, process sauteed mixture along with remaining stuffing ingredients until the mixture resembles a coarse paste.
  4. Working with oiled or wet hands, form matzoh mixture into 12 balls.  You can make them half the size for a more elegeant presentation, but it's twice the work.  Hollow out the balls with your finger, fill with 1/12 of the stuffing and reform ball.
  5. Poach the matzoh balls in boiling water (I prefer unsalted water, as I find the Manischewitz mix to be a little salty) for about 20 minutes in a covered stock pot.  Water should be boiling, but not so vigorously that it demolishes the matzoh balls.  Matzoh balls will come to the surface, then sink again.  When that happens, they're done.
  6. Remove matzoh balls with slotted spoon.  Poached matzoh balls can be refrigerated for up to one day.

Just Before Serving

  1. If previously refrigerated, rewarm matzoh balls in a covered casserole dish either in the microwave or conventional oven.
  2. Bring chicken stock to a rolling boil.  Add the carrot and celery if desired and boil about 5-6 minutes until the vegetables are crisp tender.
  3. Place 1 matzoh ball in each bowl, add 1/2 teaspoon or so of the minced green onion, ladle in the boiling chicken stock over the matzoh ball, and garnish with some minced parsley.
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