Matzo Ball Soup Recipe

Matzo Ball Soup is a comforting and classic Jewish dish, often served during Passover or any time you want a warm, soothing meal. The fluffy matzo balls are served in a rich, flavorful chicken broth, making for a hearty and satisfying soup. Whether you’re new to matzo ball soup or looking for the perfect recipe, this one is sure to hit the spot!

Recipe Overview

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: ~200 kcal per serving

Ingredients

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup vegetable oil or chicken fat (schmaltz)
• 1/4 cup water or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (optional)

For the Soup:

• 8 cups chicken broth (homemade or store-bought)
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium onion, peeled and quartered
• 1-2 garlic cloves, smashed
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Matzo Ball Mixture:
In a large bowl, combine the matzo meal, eggs, vegetable oil (or chicken fat), water (or chicken broth), salt, garlic powder (if using), pepper, and parsley. Stir everything together until well combined. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up.

2. Shape the Matzo Balls:
Once the mixture has chilled, wet your hands with a little water and form the matzo dough into balls, about 1 to 1.5 inches in diameter. If the mixture is too sticky, you can add a bit more matzo meal to help shape the balls.

3. Make the Soup:
In a large pot, bring the chicken broth to a boil. Add the carrots, celery, onion, garlic, and bay leaf to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the vegetables to soften.

4. Cook the Matzo Balls:
Once the soup is simmering, gently drop the matzo balls into the pot. Lower the heat to a very gentle simmer, cover the pot, and cook for 20-25 minutes, or until the matzo balls have doubled in size and are fully cooked through. Avoid stirring the soup too much, as it can cause the matzo balls to break apart.

5. Season the Soup:
Once the matzo balls are cooked, taste the broth and adjust the seasoning with salt and pepper. Remove the onion, garlic, and bay leaf from the pot.

6. Serve:
Ladle the soup into bowls, placing one or two matzo balls in each serving. Garnish with freshly chopped parsley and serve immediately.

Serving Suggestions

• With a Side Salad: Serve the matzo ball soup with a light side salad to balance out the meal.
• With Challah Bread: Pair the soup with some freshly baked challah bread for a classic Jewish meal.

Tips & Variations

• Matzo Ball Texture: For lighter, fluffier matzo balls, add a little baking powder (about 1/2 teaspoon) to the mixture.
• Chicken Broth: Homemade chicken broth is ideal for the best flavor, but store-bought works well too. If using store-bought, opt for a low-sodium version to control the salt content.
• Make it Spicy: If you like a little heat, you can add a pinch of cayenne pepper or a few slices of jalapeño to the soup.
• Herb Variations: You can add other herbs like dill or thyme to the soup for an extra layer of flavor.

Storage & Reheating

• Store: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. You can also store the matzo balls separately from the broth to keep them from getting too soggy.
• Reheat: Reheat the soup in a pot over low heat until hot. If reheating the matzo balls, add them to the soup and simmer for 5-10 minutes.

Matzo Ball Soup is the ultimate comfort food, perfect for a cozy night in or a family gathering. Its heartwarming broth and tender matzo balls will bring a sense of tradition and deliciousness to your table!

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