Matzo Ball Soup is a classic Jewish dish that is comforting, flavorful, and perfect for any occasion, especially during holidays like Passover. The fluffy matzo balls are served in a clear, aromatic chicken broth, making it a warm and satisfying meal. Here’s a simple recipe to make Matzo Ball Soup from scratch:
Matzo Ball Soup Recipe
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or melted chicken fat (schmaltz for a more traditional flavor)
- 1/4 cup chicken broth (or water)
- 1 tablespoon fresh parsley, chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1/2 teaspoon baking powder (for fluffiness)
For the Soup:
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2-3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, quartered
- 2 garlic cloves, smashed
- Fresh dill or parsley for garnish (optional)
- Salt and pepper to taste
Instructions:
1. Prepare the Matzo Ball Mixture:
- In a medium bowl, beat the eggs and then add the oil (or schmaltz), chicken broth, parsley (if using), salt, pepper, garlic powder, onion powder, and baking powder. Mix well.
- Gradually stir in the matzo meal, making sure it’s fully incorporated. The mixture should have a thick, dough-like consistency. If it’s too runny, add a little more matzo meal; if it’s too dry, add a small splash of chicken broth or water.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to several hours. This helps the matzo meal absorb the liquid and firm up.
2. Prepare the Soup:
- In a large pot, bring the chicken broth to a boil. Add the carrots, celery, onion, and garlic. Reduce the heat to a simmer and cook for about 20 minutes, until the vegetables are tender and the broth is flavorful.
- Season the soup with salt and pepper to taste.
3. Form the Matzo Balls:
- Once the matzo ball mixture has chilled, wet your hands slightly and form the mixture into small balls, about 1-1.5 inches in diameter. They will expand as they cook, so try not to make them too large.
- Bring a pot of salted water or broth to a boil (separate from the soup). Carefully drop the matzo balls into the boiling water. Once they rise to the surface, reduce the heat to a simmer and cover the pot. Let the matzo balls cook for about 20-25 minutes, or until they are puffed up and cooked through. They should be light and fluffy on the inside.
4. Assemble the Soup:
- Once the matzo balls are cooked, carefully transfer them into the pot with the simmering chicken broth and vegetables.
- Let the matzo balls soak in the broth for an additional 5-10 minutes to absorb some of the flavors from the soup.
5. Serve:
- Ladle the soup into bowls, making sure each bowl gets a few matzo balls and a good portion of the broth with vegetables.
- Garnish with fresh dill or parsley, if desired, and serve hot.
Tips for Perfect Matzo Balls:
- For fluffy matzo balls: The key to light, fluffy matzo balls is not overworking the mixture and allowing it to rest in the fridge before cooking.
- Adjust texture: If you prefer denser matzo balls, you can add a bit more matzo meal. For fluffier matzo balls, add an extra tablespoon of chicken broth to the mixture.
- Make ahead: You can make the matzo balls and store them in the refrigerator until you’re ready to serve. Just reheat them in the soup or in a pot of hot water.
- Optional additions: Some people like to add a bit of lemon zest or juice to their matzo ball soup for a refreshing citrusy kick.
Matzo Ball Soup is a hearty, flavorful, and comforting dish that’s perfect for cold days or special occasions like Passover. Whether you’re making it for a holiday or just craving something warm and satisfying, this recipe will surely be a hit!
