Matzo Ball Soup Recipe

I kind of wore myself out this past weekend with long days and lots of exciting activities. So when I finally made it home to New Orleans, I was feeling tired, achy, and in the need of a warm cozy meal. Matzo ball soup has been on my “to do” list for a looooong time, so I thought this was the perfect opportunity to give it a try.

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover. It’s a chicken soup filled with delicious dumplings made out of matzah meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor of the soup as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

I’ll readily admit, I’ve never made matzo ball soup before this week, but part of this blog is sharing with you as I learn how to make new things. I read through some fantastic tutorials and myth busters about matzo balls over at Serious Eats, looked through a bazillion matzo ball soup recipes, and then I finally felt confident trying it myself. I created a hybrid recipe between what was on the package of my matzo meal and the tips given by Serious Eats. They were surprisingly simple to make and the final soup was like a big, warm hug. Success!

Before you try the version I made below, make sure you check out some of these authentic Matzo Ball Soup Recipes to see what it’s really all about. And hopefully, you’ll get to learn some more about the rich culture and history behind this awesome soup in the process.

Matzo Ball Soup

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.

Prep: 10min

Total: 100min

Yield: 5

Serving Size: 2 Cups

Nutrition Facts: servingSize 2 Cups, calories 317.98 kcal, Carbohydrate 23.36 g, Protein 18.14 g, Fat 17.66 g, Fiber 1.96 g, Sodium 1724.1 mg

Ingredients:

• 1 Tbsp vegetable or canola oil ($0.04)
• 2 cloves garlic ($0.16)
• 1 yellow onion ($0.37)
• 3 carrots ($0.32)
• 3 stalks celery ($0.56)
• 1 chicken breast (about 3/4 lb.)* ($1.33)
• 6 cups chicken broth** ($0.76)
• 2 cups water ($0.00)
• Freshly cracked pepper ($0.05)
• Few sprigs fresh dill ($1.19)
• 3 large eggs ($1.13)
• 3 Tbsp vegetable or canola oil ($0.12)
• 3/4 cup matzo meal ($0.80)
• 1 tsp salt ($0.05)
• 1/2 tsp baking powder ($0.02)
• Freshly cracked pepper ($0.02)
• 3 Tbsp water ($0.00)

Instruction:

1. Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
2. Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
3. While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
4. After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
5. Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
6. Add a couple sprigs of fresh dill just before serving.

Matzo Ball Soup

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

Yield: 6 Servings

Ingredients:

• 1 4–5-lb. chicken, cut into 8 pieces
• 1 pound chicken wings, necks, and/or backs
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1″ pieces
• 4 large carrots, peeled, cut into 1” pieces
• 1 large parsnip, peeled, cut into 1” pieces
• 1 large shallot, quartered
• 1 head of garlic, halved crosswise
• 6 sprigs flat-leaf parsley
• 1 tablespoon black peppercorns
• 3 large eggs, beaten to blend
• ¾ cup matzo meal
• ¼ cup schmaltz (chicken fat), melted
• 3 tablespoons club soda
• 1¼ teaspoon kosher salt
• 2 small carrots, peeled, sliced ¼” thick on a diagonal
• Kosher salt
• 2 tablespoons coarsely chopped fresh dill
• Coarsely ground fresh black pepper

Instruction:

1. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
2. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
3. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups. DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
4. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours. DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
5. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
6. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
7. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Matzo Ball Soup

Matzo ball soup, aka Jewish penicillin, is the ultimate comfort food.

Yield: 10 to 12

Nutrition Facts: servingSize , calories 212, Fat 14 g, Carbohydrate 12 g, Protein 10 g, Saturated Fat 2 g, unSaturated Fat , Sugar 5 g, Fiber 3 g, Sodium 430 mg, Cholesterol 81 mg

Ingredients:

• 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces (see note)
• 3 medium yellow onions, peeled and quartered
• 3 turnips, peeled and quartered (optional)
• 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
• 5 celery stalks with greens, roughly chopped
• 2 bay leaves
• About 10 fresh parsley sprigs
• ¼ teaspoon celery seed
• Salt
• White pepper
• About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
• ½ cup vegetable oil
• 4 large eggs
• 1 box Streit’s Matzo Ball Mix (2 bags of matzo ball mix)
• 4 carrots, peeled and cut on the diagonal into 1-inch pieces
• ¼ cup freshly chopped parsley or dill

Instruction:

1. Place the chicken, onions, turnips (if using), carrots and celery in a large 12-quart stock pot. Add about 6 quarts of water to fill the pot, and bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, 1 teaspoon of salt, and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the pot in the refrigerator overnight.
2. The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.
3. Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and and sit for 15 minutes.
4. Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you’re making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
5. Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. The amount of seasoning you add will depend on your personal preference and how much water you used. I like a well-seasoned soup, so I add at least 2 tablespoons of bouillon powder, 2 teaspoons salt, and ¼ teaspoon pepper (in addition to the salt and pepper already added); just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.
6. Add the carrots and cooked matzo balls to the pot and simmer until the carrots are tender and the matzo balls are hot throughout, 20 to 30 minutes. You’ll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
7. Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through, 20 to 30 minutes.
8. Note: If you don’t have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots. If you’d like to use the meat from the chicken in the soup, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let cool slightly, pull the meat and reserve for the soup, then return the bones to the simmering broth.)

Delicious Homemade Matzo Ball Soup Recipe