When Herman the Hermit Crab get a cold, Kim the Cat makes him this nourishing soup to help him feel better. Here is Kim the Cat’s recipe, passed down from her grandmother to her…
Gather all your ingredients to be sure you are not missing anything. This picture includes 1 quart of homemade stock, and 1 quart of store-bought stock. Use what you have.
Make the matzo ball mixture. Stir well with a fork, then let it sit for at least 30 minutes in the fridge. 
That’s some well mixed matzo mix!
After 30 minutes or so, shape the mixture into balls. Then carefully drop them into the steaming broth.
Let them simmer for about 20 minutes, then your soup is ready! It’s hard to get a good picture of matzo ball soup, but it sure is delicious.
When Herman the Hermit Crab Gets a Cold, Kim the Cat makes him this nourishing matza ball soup to help him feel better.
Matzo Ball Soup
- 2 quarts chicken stock
- 3/4 cup matza meal
- 1 1/2 tsp salt
- 3 eggs, large
- 3 tbsp Club Soda (or water)
- 3 tbsp vegetable oil (or chicken fat)
- 1 large carrot, cut into rounds
- 2 celery ribs, sliced thin
- 4 dill sprigs, washed
- 4 parsley sprigs, washed
- salt and pepper to taste
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In a medium mixing bowl, mix the matza meal, salt, eggs, club soda, and vegetable oil (or chicken fat). Chill for 30 minutes or more.
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Bring your stock to a simmer. Add carrots and celery. With wet hands, shape the matza mixture into little balls, about 1 inch wide. Do not press hard, unless you want the matza balls to be firm. Place balls on a big flat plate. Once you have shaped all your matza balls, refrigerate until you are ready to use them. Then, gently drop them into the simmering broth. Place a tight fitting lid on top, and set your timer for 20 minutes.
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Your soup is ready! Just before serving, add dill and parsley to the pot (optional) Taste for salt and adjust. Enjoy!
Note: You’ll have the best results if you let the matzah ball mix chill in the fridge for 30 minutes or more, before shaping the balls.