Matzo Ball Soup is a traditional Jewish dish, beloved for its comforting warmth and nourishing qualities. With tender matzo balls floating in a flavorful chicken broth, this soup is perfect for holidays, family gatherings, or anytime you need a cozy, satisfying meal. Here’s how to make this classic dish from scratch.
Ingredients
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup chicken fat (schmaltz) or vegetable oil
- 1/4 cup seltzer water (for light, fluffy matzo balls)
- 1 tsp salt
- 1/4 tsp black pepper
For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds), cut into parts or 4-6 bone-in chicken thighs
- 10 cups water
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, peeled and quartered
- 1 parsnip, peeled and sliced (optional, for added sweetness)
- 2-3 cloves garlic, peeled
- 1-2 bay leaves
- Fresh dill and fresh parsley, a few sprigs each
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Matzo Balls
- Mix Ingredients: In a large mixing bowl, whisk the eggs until they are slightly frothy. Add in the chicken fat or vegetable oil, seltzer water, salt, and pepper. Stir well to combine.
- Add Matzo Meal: Gradually stir in the matzo meal until the mixture is smooth. Cover the bowl and refrigerate for at least 30 minutes to allow the matzo meal to absorb the liquid, making the dough easier to shape.
- Shape the Matzo Balls: With damp hands, form the chilled mixture into small balls, about the size of a walnut. Be gentle, as over-rolling can make the balls dense. Set them aside on a plate.
Step 2: Prepare the Chicken Broth
- Cook the Chicken and Vegetables: In a large pot, add the chicken pieces, water, carrots, celery, onion, parsnip, garlic, and bay leaves.
- Simmer the Broth: Bring the water to a boil over medium-high heat, then reduce to low. Let it simmer for 1-1.5 hours, occasionally skimming any foam that rises to the top for a clearer broth.
- Add Herbs: After the broth has simmered, add fresh dill and parsley sprigs, and season with salt and pepper. Let it simmer for an additional 15-20 minutes, allowing the herbs to infuse the broth.
- Strain the Broth: Remove the chicken and vegetables, and strain the broth if desired, leaving behind a clear, flavorful base. Shred some of the chicken meat to add back to the soup later.
Step 3: Cook the Matzo Balls
- Bring Broth to a Gentle Boil: In a separate pot, bring salted water or some of the chicken broth to a gentle boil.
- Cook the Matzo Balls: Carefully add the matzo balls to the pot, cover, and reduce the heat to a simmer. Cook for 30-40 minutes, until the matzo balls are fully cooked through and have expanded in size. Avoid lifting the lid too often to maintain an even temperature.
Step 4: Assemble the Soup
- Combine Everything: Transfer the cooked matzo balls to the pot with the chicken broth. Add in shredded chicken, and if desired, some of the cooked carrots and celery for extra flavor.
- Final Seasoning: Taste the soup and adjust salt and pepper as needed.
Step 5: Serve
Ladle the soup into bowls, ensuring each serving has a couple of matzo balls, some chicken, and vegetables. Garnish with fresh dill or parsley if desired.
Tips for Perfect Matzo Ball Soup
- Use Seltzer Water: Adding seltzer water to the matzo ball mixture helps create lighter, fluffier matzo balls.
- Refrigerate the Matzo Mix: Chilling the mixture before shaping allows the matzo meal to hydrate, making it easier to work with and helping the matzo balls hold their shape during cooking.
- Season the Broth Generously: Since matzo balls are mild, a well-seasoned broth makes all the difference.
- Experiment with Herbs: Fresh dill and parsley are traditional, but you can add thyme or even a squeeze of lemon for extra brightness.
Matzo Ball Soup is more than just a meal—it’s a comforting experience that brings warmth and nostalgia with every spoonful. Enjoy this timeless recipe with family and friends, and savor the comforting flavors of this classic dish.