Winning recipe: Baba’s Best Matzah Ball Soup

Baba’s Best Matzah Ball Soup

Submitted by Helene Spetner and Amy Doughty


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1 large soup pot brought from your Baba from Poland (10-quart)


3 kosher chicken breasts, 3 thighs, 3 polkas skin on, bone in

1 gargle -Don’t worry, this comes with the chicken

6 large carrots cut into 3-inch pieces

6 large stalks of celery cut into 3-inch pieces

2 large yellow onions

1 large white onion

1 good pinch of kosher salt

4 chicken bouillon cubes (Telma ½ oz cubes)

SECRET ingredient:  Croyden House 1 packet of soup mix from matzo ball box

Fill your pot ¾ ways with water and bring to a boil. While waiting for water to boil peel and cut your carrots and celery, peel your onions, and if using a kosher chicken now is the time to pluck out the feathers.

When water comes to boil, drop in your chicken, and wait for scum to come to top of water. Skim your water until clean.

Add your salt and other vegetables return to boil then reduce to simmer. Add 2 bouillon cubes and place lid on pot. You now have time to go Skype your grandchildren. 1½ hours later add 2 more bouillon cubes close lid and let simmer another 2 hours.

While soup is simmering make matzo balls see directions below.

After 2 hours taste soup and add secret ingredient turn off burner and let cool slightly.

Once cooled remove carrots and set aside. Pour soup through a strainer into your containers and add back in carrots.

Save the chicken and make yourself some chicken salad for lunch tomorrow.

Matzah Balls:

Use Croyden house matzo ball and soup mix.

Follow instructions on box. SECRET- when allowing mixture to stand for 15 minutes let yours stand in the freezer.