I'm looking for a traditional recipe?

Question

Any good traditional matza ball soups?

Answer 1

INGREDIENTS
2 (10 ounce) packages matzo crackers
1/2 cup butter
6 eggs
salt and pepper to taste
3 tablespoons minced fresh parsley
2 onions, minced
5 ounces matzo meal
96 ounces chicken broth
DIRECTIONS
Bring a large pot of lightly salted water to a boil.
Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Answer 2

Here you go.....

Matza Ball Soup
1 pkg. chicken legs
1 pkg. chicken wings
4 carrots, diced or sliced
1 lg. onion
2 stalks celery (with leaves)
1 bay leaf
6-8 pepper corns
1 bunch parsley
Salt to taste
Water, 1 qt. per pound of chicken

Remove excess fat from pieces of chicken. Place chicken, spices and water in a pot and bring to boil. Turn heat down and simmer slowly for 1/2 hour. Skin carefully. Add vegetables and continue simmering until chicken is tender (1/2 hour). Adjust seasonings.

MATZA BALLS
2 tbsp. vegetable oil
2 lg. eggs, slightly beaten
1/2 c. Maneschewitz matzo meal
1 tsp. salt, if desired
2 tbsp. soup stock

Blend oil and eggs together. Mix matzo meal and salt together. Add matzo meal and salt mixture to egg and oil mixture and blend well. Then add soup stock and mix until uniform. Cover mixing bowl and place in refrigerator for 15 minutes. Remove from refrigerator, make balls, approximately 1 inch in diameter and place in boiling soup stock. Turn heat down and cover; simmer for 30-40 minutes. Recipe makes about 8 balls.