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Simple Chicken Soup and Balaclava Deli’s Matzo Balls

Simple Chicken Soup and Balaclava Deli’s Matzo Balls


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Start this recipe the day before serving.

Wash the chicken and the bones under cold running water. Put them in a stockpot or very large saucepan along with the other ingredients. Pour in enough cold water to just cover, 12 to 16 cups. Bring to a boil. Skim off the scum that rises to the surface, partially cover with a lid, reduce heat to medium-low, and continue to cook at a light boil for 1½ to 2 hours.

Allow to cool slightly for 30 minutes before removing the bones and straining the soup, discarding everything except the carrot.

Add salt and pepper to taste to the soup. Allow to cool and refrigerate overnight.

The next day, skim off the fat from the top of the soup.

Reheat the soup to serve, tasting for seasoning and flavor. If the flavor is not strong enough, bring to the boil and reduce to reach the desired taste, and if the flavor is too strong, add some water.

Serve within 3 days or freeze for up to 3 months. Serve with the reserved carrots and matzo balls.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.


Sarge's Deli Recipes: Matzo Balls

What would Passover be like without a great bowl of matzo ball soup? Matzo represents the unleavened bread the Jews ate when they were fleeing Egypt, but how did the matzo ball originate?

Back in the 1800s, Jewish people would get their Matzo bread form local bakeries. Back then, the matzo balls would be made from the leftover crumbs. Originally matzo balls were called knoedel by the Germans and Austrians and knoedela by the Polish.

By the 1930's the Manischewitz company started packaging the product in the United States and labeled them "Alsatian feathery balls." So where did the the term "matzo ball" come from? The prevailing theory is that it was comedians and vaudeville performers that gave them that name.

Whatever you call them, matzo balls should be apart of every Passover seder. To make them yourself, you can use Sarge's own recipe.

Sarge's Matzo Ball Recipe

Ingredients

Yields 10 large matzo balls.

- 1 cup matzo meal
- 1/3 cup cracker meal
- 4 large eggs
- 1 teaspoon chicken base
- ½ teaspoon white pepper
- ½ teaspoon onion power
- 3 oz melted schmaltz (fat)
- ½ teaspoon baking powder

Directions

1. Follow these instructions carefully.

2. Measure and mix dry ingredients into a bowl.

3. Individually break the eggs into a second bowl.

4. Add schmaltz to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5. Pour dry mixture into the egg mixture and gently mix with a whisk.

7. Treat it like a muffin mixture if you over mix they will be tough.

8. Place in the fridge for 1 hour.

9. Bring a large pot of water to a rolling boil on the stove.

10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 2" balls and drop into the water.

11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 30 minutes and your matzo balls will be ready.

12. DO NOT STIR AT ANY TIME.

13. The matzo balls may be removed from the water with a slotted spoon and served in soup, or placed on a cookie sheet and frozen covered for a later use.

If you don't have the time to make matzo balls yourself, you can always have Sarge's Matzo Balls delivered right to your door. Sarge's offers both local delivery and nationwide delivery of our famous matzo balls as well as all of other other traditional Jewish dishes. You can also have Sarge's cater your Passover meal, or any other holiday or event.