Many people have asked me for my matzah all soup recipe so I thought I would post it here. My recipe is a hodge podge from other people's recipes. I am certainly no expert, but this is what I have found I personally like best.
I start with stock from Ina Garten. I make it the day before I make the actual soup. That way I can put it in glass jars and refrigerate it over night and the next day I can easily scoop the fat (the schmaltz) off once it is cool. Save the schmaltz for the matzah balls.
For the soup itself I cook a package of egg noodles (thick or thin—whatever you prefer) and then once they are cooked and drained I put them back in their pot and mix some butter into them so they do not stick together. Then I make the matzah balls.
For the matzah balls I mix 1 cup of matzah meal with 4 eggs; 4 TBSP veg oil or schmaltz (you can skim this off the broth after it has cooled); 4TBSP ice water and salt and pepper to taste. Mix it all together and then cover and put in fridge for an hour.
I thinly slice celery and carrots (do this to your taste, but I usually do 4-5 carrots and 2-3 stalks of celery) and a whole package of fresh dill (because I LOVE dill). If you are not a huge fan of dill do 2-3TBSP. I put about 2 TBSP of butter in the dutch oven over medium heat and once it is melted I throw in the dill, carrots and celery and cook about 8 minutes, stirring every minute or so. Then I add the stock (about 3 quarts for one family serving).
While the vegetables are cooking I take the matzah out of the fridge and roll it into golf sized balls. Rinse your hands in cold water every three balls or so to keep it from sticking to your hands. After I have added the stock and it has heated up I add the matzah balls. I cook them in the stock rather than in boiling water, but do what works for you. Once the stock and matzah balls are at a boil (or close to it) I lower the heat to medium low and cover the pot. I then cook them for about 30 minutes. Once they are ready, I taste the soup to make sure there is enough salt and pepper to taste. I then scoop it into bowls and add some egg noodles to each bowl. Yum.
Also, here are two other matzah ball soup recipes that are worth checking out: Smitten Kitchen's and Baked Bree's.
