Matzo Ball Soup
Matzo Ball Soup
A comforting classic Jewish soup featuring tender, fluffy matzo balls swimming in a flavorful chicken broth. Perfect for holidays, family dinners, or anytime you crave a warm, soothing meal.
Ingredients
For the Broth:
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8 cups (1.9 L) chicken stock or homemade chicken broth
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2 medium carrots, peeled and sliced
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2 celery stalks, sliced
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1 small onion, peeled and halved
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2 cloves garlic, smashed
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1 tsp fresh dill (optional)
For the Matzo Balls:
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1 cup matzo meal
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4 large eggs
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1/4 cup vegetable oil or melted schmaltz (chicken fat)
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1/4 cup water or chicken broth
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1 tsp salt
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1/4 tsp black pepper
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Optional: 1/2 tsp baking powder for lighter matzo balls
Instructions
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Prepare Matzo Ball Mixture:
In a medium bowl, whisk eggs, oil, water (or broth), salt, and pepper. Stir in matzo meal (and baking powder if using). Cover and refrigerate for at least 30 minutes to allow mixture to firm up. -
Prepare Broth:
In a large pot, combine chicken stock, carrots, celery, onion, garlic, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer for 15–20 minutes to allow flavors to meld. -
Form Matzo Balls:
With wet hands, form chilled matzo mixture into 1–1.5 inch balls. Keep them uniform in size for even cooking. -
Cook Matzo Balls:
Bring a separate pot of salted water or lightly simmering chicken broth to a boil. Carefully drop matzo balls into the liquid. Cover, reduce heat, and simmer for 20–25 minutes until fluffy and cooked through. -
Assemble Soup:
Remove onion, garlic, and large vegetable pieces from the broth if desired. Add cooked matzo balls to the broth along with cooked carrots and celery. Garnish with fresh dill if using. Serve hot.
Equipment
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Large stock pot
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Medium mixing bowl
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Whisk
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Measuring cups and spoons
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Knife and cutting board
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Slotted spoon
Timing
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 5 minutes
Serving Size
Serves 6
Matzo Ball Soup
Equipment
- Large stock pot
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Slotted spoon
Ingredients
- For the Broth:
- 8 cups 1.9 L chicken stock or homemade chicken broth
- 2 medium carrots peeled and sliced
- 2 celery stalks sliced
- 1 small onion peeled and halved
- 2 cloves garlic smashed
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp fresh dill optional
- For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or melted schmaltz chicken fat
- 1/4 cup water or chicken broth
- 1 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp baking powder for lighter matzo balls
Instructions
- Prepare Matzo Ball Mixture:
- In a medium bowl, whisk eggs, oil, water (or broth), salt, and pepper. Stir in matzo meal (and baking powder if using). Cover and refrigerate for at least 30 minutes to allow mixture to firm up.
- Prepare Broth:
- In a large pot, combine chicken stock, carrots, celery, onion, garlic, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer for 15–20 minutes to allow flavors to meld.
- Form Matzo Balls:
- With wet hands, form chilled matzo mixture into 1–1.5 inch balls. Keep them uniform in size for even cooking.
- Cook Matzo Balls:
- Bring a separate pot of salted water or lightly simmering chicken broth to a boil. Carefully drop matzo balls into the liquid. Cover, reduce heat, and simmer for 20–25 minutes until fluffy and cooked through.
- Assemble Soup:
- Remove onion, garlic, and large vegetable pieces from the broth if desired. Add cooked matzo balls to the broth along with cooked carrots and celery. Garnish with fresh dill if using. Serve hot.
Frequently Asked Questions (FAQs)
Can I make the broth ahead of time?
Yes. Homemade or store-bought chicken broth can be made a day in advance and stored in the fridge.
Can I freeze matzo balls?
Yes. Cook matzo balls first, let them cool, and freeze in a single layer. Reheat in broth before serving.
Can I make vegetarian matzo ball soup?
Yes. Substitute vegetable broth for chicken broth and use oil instead of schmaltz for matzo balls.
How do I make matzo balls light and fluffy?
Use baking powder in the matzo mixture, chill the mixture before shaping, and don’t overmix. Simmer gently instead of boiling rapidly.
Can I prepare matzo ball mixture ahead of time?
Yes. Refrigerate the matzo ball mixture for 30–60 minutes or up to overnight before shaping and cooking.
What size should matzo balls be?
Form 1–1.5 inch balls for even cooking. Smaller balls cook faster; larger ones need longer simmering.
How do I prevent matzo balls from falling apart?
Chilling the mixture before shaping and simmering gently in liquid helps them hold their shape.
Can I add other vegetables?
Yes. Peas, parsnips, or turnips can be added to the broth for extra flavor and nutrition.
How long can I simmer matzo balls?
Simmer gently for 20–25 minutes until they are fully cooked and fluffy. Avoid overcooking to prevent them from becoming dense.
Can I use store-bought matzo meal?
Yes. Store-bought matzo meal is standard and works perfectly for this recipe.
How To Store Matzo Ball Soup
Refrigerator:
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Store cooled soup in an airtight container for up to 3–4 days.
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Keep matzo balls separate if possible to prevent them from absorbing too much liquid.
Freezer:
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Freeze soup without matzo balls for up to 2–3 months.
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Freeze cooked matzo balls separately in a single layer; reheat in broth before serving.
Reheating:
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Reheat gently on the stove over medium heat until warmed through. Avoid boiling to prevent matzo balls from breaking apart.
