First time I made matzo balls they ended up with approximately the density of a lead weight, with only a little more flavour. This recipe goes to pains to lighten the dumplings and packs flavour into them. The only thing I changed was omitting the onion and garlic power, having bad experience with them, instead relying on finely minced onions and a crushed garlic clove… Perfectly adequate… probably superior for the omission.
The make or break thing for any chicken soup is the chicken stock, the recipe for which I did not follow, but I’m sure it works perfectly. The one rule to follow here is not use a pot that ‘just’ fits the chicken or chicken carcass, and fill the water only to the top of that chicken. Then simmer for a good long time… 2 hours? If the stock doesn’t jellify in the fridge overnight then it’s not good enough.
The final piece of this soup, taken from the recipe, is the vegetables used. unable to find swede in the summer, I used only celery and carrot… And that’s just spot on to be honest. A little extra flavour, wholesomeness and texture.
From https://andrewzimmern.com/recipes/andrew-zimmern-cooks-matzoh-ball-soup/