Description
Matzo Ball Soup is a comforting Jewish classic that brings together delicate matzo balls and savory chicken broth in a dish filled with history and warmth. Perfect for celebrating Passover or enjoying any time you need a soul-soothing meal, this dish is as much about tradition as it is about flavor.
Ingredients
1 cup matzo meal
4 large eggs
¼ cup vegetable oil or melted chicken fat (schmaltz)
¼ cup seltzer or water (to lighten texture)
1 teaspoon salt
½ teaspoon ground black pepper
Optional: 1 teaspoon fresh dill or parsley, finely chopped
1 whole chicken or 3–4 pounds chicken parts (with bones)
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 onion, quartered
3 cloves garlic, smashed
8 cups water
Salt and pepper to taste
Fresh dill or parsley for garnish
Instructions
- In a large pot, combine chicken, carrots, celery, onion, garlic, and water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface and continue to simmer for 1.5 to 2 hours. Once cooked, remove the chicken and vegetables. Shred the chicken meat if desired and return the bones to the broth for extra flavor, or strain the broth for clarity. Season with salt and pepper.
- In a bowl, beat eggs lightly. Stir in oil (or schmaltz), salt, and pepper. Add matzo meal and mix thoroughly. To make the matzo balls lighter, gently fold in seltzer. Cover the mixture and refrigerate for at least 30 minutes to allow the matzo meal to absorb the moisture.
- Wet your hands and shape the chilled mixture into small balls, about the size of a walnut or slightly larger. Be gentle when forming the balls—don’t pack them too tightly as a lighter touch will create fluffier matzo balls.
- Bring a pot of salted water or chicken broth to a gentle boil. Carefully drop the matzo balls in and cover the pot. Let the balls simmer for 30–40 minutes, or until they have expanded in size and are fully cooked through.
- Ladle the hot broth into bowls, add the matzo balls, and garnish with fresh herbs like dill or parsley. Serve warm, optionally adding shredded chicken and vegetables from the broth.
Notes
Herb Variations: Add other fresh herbs like thyme or rosemary to the broth for added flavor.
Vegetarian Option: Use vegetable broth instead of chicken broth and skip the chicken for a plant-based version.
Matzo Ball Texture: For denser matzo balls, reduce the amount of seltzer or water, and for fluffier ones, increase the amount of liquid added.
Add Veggies: Add extra vegetables to the broth, such as parsnips, turnips, or leeks, for a heartier soup.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
