Published: by Absolutely Recipes, in the recipes category.

Matzo Ball Soup Recipe.

Ingredients:

3 large eggs
2 TBSPs unsalted butter, melted
1/4 cup club soda
1 cup matzo meal
1/2 cup chopped Caramelized Onions
1 TSP salt
1/8 TSP freshly ground black pepper
1 3 pound whole chicken
1 large yellow onion, chopped
2 celery ribs, chopped
2 small carrots, chopped
1 medium turnip, peeled and chopped
3 garlic cloves, crushed
1/2 cup snipped fresh flat-leaf parsley
1 bay leaf
2 TBSPs snipped fresh thyme
12 black peppercorns
1 - 2 TBSP salt
Thinly sliced green onions

Recipe Instructions:

Mix the matzo balls.
Whisk together the eggs and melted butter in a large bowl.
Whisk in the club soda and then whisk in the matzo meal, Caramelized Onions, salt, and pepper.
As the mixture thickens, tap off excess batter from the whisk and switch to a wooden spoon or rubber spatula to finish mixing into a dough.
Cover the bowl and refrigerate for 1 hour.
Make the soup.
Meanwhile, remove the gizzard and liver from the chicken and reserve for another use.
Wash the chicken under cold water and cut into eight pieces.
Place the chicken in a stockpot large enough to comfortably hold it; add the onion, celery, carrots, turnips, garlic, parsley, bay leaves, thyme, peppercorns, and salt.
Pour in water to cover the chicken.
Bring to a simmer over high heat, lower the heat to medium-low, and simmer the soup for 1 1/2 hours.
Cook the matzo balls.
About an hour before serving the soup, bring a large pot of lightly salted water to boiling.
Spoon two or three ladles of soup into the pot of water for added flavor.
Shape the matzo dough into balls about 1 1/2 inches in diameter, rolling them between your palms (moisten your hands with a touch of water first).
Add the matzo balls to the boiling water, cover the pot, and simmer until cooked, about 30 to 40 minutes.
Use a slotted spoon to transfer the matzo balls to a paper towel-lined plate to drain; keep warm.
Finish the soup.
Remove bay leaf; discard.
Transfer the chicken to a cutting board and allow to cool.
Pull or cut the chicken from the bones and pull the meat into bite-size pieces, shredding with your hands; set aside.
Return the chicken and matzo balls to the soup.
Garnish the soup with green onions and cracked black pepper.

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