Kim Gordon’s Matzah Ball Soup Recipe:
2 whole kosher capons cut up
1 bag small carrots
4 stalks of celery cut up
2 medium onions cut in half
1 whole tomato
1 soup bone
Add all of the ingredients to a large soup pot and add enough water to fill the pot about ¾ of the way up. And, add two bay leaves to the soup when cooking. Let soup come to a boil….once the soup begins to boil cover and allow to simmer for about 4 hours.
Let soup cool…remove chicken, tomato, carrots, celery soup bone and onions. Drain soup through a colander into another pot. Rinse off carrots and celery and return to pot. Chill overnight.
8 tablespoons butter or margarine softened
1 ¾ cups matzah meal
2 teaspoons baking powder
Salt and pepper to taste
In a medium sized bowl combine butter and eggs with a mixer until light and fluffy. Add in matzah meal, baking powder and salt and pepper until mixed well. Chill mixture in refrigerator for at least an hour. Once chilled, take a teaspoon and roll the mixture into matzah balls about the size of a ping pong ball. Chill until ready to add to soup
When ready to serve skim fat off of soup and bring to a boil. Once boiling add the matzah balls to the soup, allow soup to simmer for another hour. Serve soup with two matzah balls, celery and carrots.