Ah, matzo ball soup—just thinking about it brings a wave of warmth and nostalgia. It’s like wrapping yourself in a cozy blanket on a windy night, or maybe it’s more like a gentle hug from your favorite grandma. I remember the last time I made it, the kitchen filled with the aroma of simmering broth, and I couldn’t help but sneak a taste before serving.
Steps
- Mince the garlic and dice the onion, carrots, and celery. Heat vegetable oil in a large pot over medium heat and sauté the garlic, onion, celery, and carrots until the onions are soft and transparent, about five minutes.
- Add the chicken breasts, chicken broth, water, some freshly cracked pepper, and a few sprigs of dill to the pot. Cover the pot with a lid, bring it to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- While the soup simmers, prepare the matzo ball dough. In a medium bowl, whisk the eggs and vegetable oil together until smooth.
- Add the matzo meal, salt, baking powder, and a pinch of freshly cracked pepper to the egg mixture. Stir in the water until the mixture is well combined and smooth, then refrigerate it for 30 minutes to allow the matzo meal to absorb the liquid.
- Once the soup has simmered, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and adjust the seasoning of the broth if necessary.
- After the matzo ball dough has chilled, form it into small balls about the size of ping pong balls. If the dough is sticky, wet your hands to help shape the balls.
- Drop the formed balls into the simmering soup, returning the lid to the pot after each one. Allow the dumplings to simmer for 20 minutes without lifting the lid, ensuring the soup is gently simmering the entire time.
- Once the dumplings are puffed and fully cooked, add additional sprigs of fresh dill before serving the soup. Enjoy the warm and comforting flavors.
Ingredients
- 1 tablespoon vegetable or canola oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 boneless, skinless chicken breasts (approximately 1.25 pounds)
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper, to taste
- A few sprigs of fresh dill
- 3 large eggs
- 3 tablespoons vegetable or canola oil
- 3/4 cup matzo meal
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Freshly cracked pepper, to taste
- 3 tablespoons water
Nutritional Values
Calories: 1576kcal | Carbohydrates: 100g | Protein: 128g | Fat: 72g | Sodium: 7044mg | Fiber: 8g
FAQ
- What is Matzo Ball Soup?
- Matzo Ball Soup is a traditional Ashkenazi Jewish dish, commonly served during Passover. It consists of chicken soup with dumplings made from matzo meal, eggs, and fat. Known as ‘Jewish penicillin,’ it is cherished for its comforting qualities.
- Can I prepare the matzo ball dough in advance?
- Yes, you can prepare the matzo ball dough ahead of time. Store it in the refrigerator overnight, and then form the balls and cook them when you are ready to make the soup.
- What type of chicken should I use for this recipe?
- You can use either boneless, skinless chicken breasts or bone-in, skin-on chicken. While bone-in chicken offers more flavor, be sure to remove the skin before adding it to the soup. The bones can be removed when shredding the chicken.
- How should I store and reheat leftover soup?
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can keep the matzo balls separate from the soup to prevent them from absorbing too much broth. Reheat the soup gently on the stove or in the microwave. The soup and dumplings can also be frozen separately for up to 3 months; defrost them in the fridge overnight before reheating.
- Can I use a different type of fat in the matzo balls?
- While traditional recipes use chicken fat (schmaltz), vegetable or canola oil works well as a substitute and is easier to find. Feel free to use chicken fat if you have it available.
Tips
- Rest the Matzo Ball Dough: Allow the matzo ball dough to rest in the refrigerator for at least 30 minutes before forming it into balls. This resting period helps the dough firm up and rehydrate, making it easier to shape and preventing the balls from disintegrating in the soup.
- Customize Chicken Quantity: Adjust the amount of chicken used based on your preference. Using one chicken breast makes the soup more brothy, while two chicken breasts create a heartier dish. This flexibility allows you to tailor the recipe to your taste or budget.
- Use Wet Hands for Shaping: When forming the matzo balls, wet your hands to prevent the dough from sticking. This simple trick makes it easier to roll the dough into smooth balls and ensures they maintain their shape during cooking.
- Enhance Flavor with Fresh Dill: Add a few sprigs of fresh dill to the soup just before serving. This adds a burst of fresh flavor and complements the savory elements of the soup beautifully.
Equipment
- Large Pot – If you don’t already have a sizable cooking pot for soups, a large pot is essential for simmering the soup and cooking the matzo balls.
- Mixing Bowls – A set of mixing bowls would be useful for preparing the matzo ball dough.
- Whisk – To mix the eggs, oil, and other ingredients smoothly for the matzo balls.
- Cutting Board – A sturdy cutting board for chopping vegetables and mincing garlic.
- Chef’s Knife – A quality chef’s knife for dicing onions, carrots, and celery.
- Ladle – For serving the soup once it’s ready.
