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.
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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.
Servings: 6 servings