Matzo Ball Soup Recipe
Affectionately nicknamed "Jewish Penicillin," Matzo Ball Soup is a comforting Jewish dumpling soup known for its soothing broth and tender dumplings made from matzo meal (ground matzo). While traditionally served during Passover, don't let that stop you from enjoying this soul-hugging soup year-round.
Servings: 8 servings
Ingredients
For the Matzo Balls
- 4 large eggs
- 4 tablespoon vegetable oil or schmaltz (rendered chicken fat)
- 2 tablespoon low sodium chicken stock or seltzer water (for fluffier matzo balls)
- 1 teaspoon salt
- 1 tablespoon fresh dill minced
- 1 teaspoon fresh ginger grated
- 1 cup matzo meal
For the Soup
- 1 tablespoon olive oil
- 2 medium onions diced
- 5 large carrots peeled and chopped
- 5 stalks celery chopped
- 3 quarts homemade chicken stock homemade is best but store-bought is ok
- 4 cups shredded chicken optional
- salt and black pepper to season
- fresh dill to garnish
Instructions
- Whisk the eggs, vegetable oil, and chicken stock together in a large bowl. Stir in the salt, fresh dill, and fresh ginger followed by the matzo meal. Mix well to combine. Cover and refrigerate for at least 30 minutes, or until chilled (you may prepare ahead of time and chill overnight if necessary).
- As the matzo ball mixture rests in the refrigerator, start making the soup. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions start to soften and turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10 minutes or so, stirring often.
- As the vegetables are softening, fill a wide, deep pan or stockpot with salted (add approximately 2 teaspoons). Bring to a boil over high heat.
- With the vegetables softened, add approximately 3 quarts (12 cups) of homemade chicken or turkey stock and shredded chicken (optional) to the vegetables. Combine and bring to a boil. Immediately reduce heat to low, cover, and simmer as you finish preparing and cook the matzo balls.
- With wet hands, shape the chilled matzo mixture into small balls about the size of a golf ball. Gently drop each ball into the pot of boiling water and repeat until all the dough has been used.
- Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook the matzo balls undisturbed for about 30-40 minutes.
- Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.
Notes
- I cook my matzo balls in a separate pot of salted boiling water as it results in a clearer soup broth. If this makes no difference to you, feel free to cook your matzo balls directly in your veggie-filled soup stock.
- Speaking of stock, for the best-tasting matzo ball soup, make your own homemade chicken stock or homemade turkey stock. If you don't have time to make homemade stock, poaching chicken in water also works and will taste fresher than store-bought broth.
- To store and freeze leftover matzo balls: use a slotted spoon to transfer them from the pot of salted water to a container with a tight-fitting lid. Store in the refrigerator for up to 4 days. You may also transfer your cooked matzo balls to a baking sheet lined with parchment paper and freeze them. Once frozen, transfer them to a large freezer-safe bag and keep them frozen until ready to reheat in your favorite vegetable or chicken soup.
Nutrition
Calories: 442kcal | Carbohydrates: 32g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 915mg | Potassium: 714mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1579IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
