Sus Hive Recipe Library

Matzo Ball Soup

Chef/operator production sheet for Matzo Ball Soup. Use this page for station prep, service setup, holding decisions, and catering execution. Matzo Ball Soup has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Matzo Ball Soup

Chicken soup with homemade matzo balls, vegetables, dill, and shredded chicken.

Yield: about 18 matzo balls
Style: soup
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Matzo Balls
  • 3 eggs
  • 3 tbsp canola oil
  • 3/4 cup matzo meal
  • 1 tsp salt
  • 1/2 tsp baking powder
  • Fresh cracked pepper
  • 3 tbsp water
Soup
  • 1 tbsp canola or olive oil
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 2 tsp minced garlic
  • Salt and pepper to taste
  • 8 cups chicken stock
  • 1/2 tsp dried dill
  • 1 rotisserie chicken, shredded

Prep / Cook Method

  1. Whisk eggs and oil. Stir in matzo meal, salt, baking powder, pepper, and water until smooth. Chill 30 minutes.
  2. Heat oil in a large pot. Add carrots, celery, and onion; season lightly and cook until softened.
  3. Add garlic and cook 30 seconds.
  4. Add chicken stock and dill; bring to a boil, then reduce to a simmer.
  5. Roll chilled mixture into ping-pong sized balls and drop into simmering soup, about 18 total.
  6. Cover and simmer 20 minutes without lifting the lid.
  7. Add shredded chicken and simmer 1–2 minutes more, until hot.

Finish + Service

  • Serve hot with broth, vegetables, chicken, and matzo balls in each bowl.
  • Garnish with extra dill or cracked pepper if desired.
  • Classic comfort-service soup format.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.