Matzo Ball Soup is the kind of dish that immediately transports you to cozy kitchens and childhood family gatherings with just one spoonful. Hearty chicken broth, fluffy matzo balls, and aromatic vegetables all come together in perfect harmony, creating both a comforting meal and a nostalgic experience. Whether you’re preparing it for a holiday, a cold winter’s night, or simply for some soul-soothing nourishment, this classic Jewish recipe is packed with tradition and love in every bite.
Ingredients You’ll Need
There’s something almost magical in how a handful of simple ingredients can transform into the deeply flavorful Matzo Ball Soup everyone craves. Each ingredient here pulls its weight, whether adding distinct texture, brilliant color, or rich, layered taste. Here’s what you’ll need and why every component matters:
- Eggs: The backbone of your matzo balls, lending them both structure and a soft, rich interior.
- Schmaltz (chicken fat) or Vegetable Oil: Schmaltz provides classic flavor, but oil is a great neutral alternative for a lighter version.
- Seltzer Water: A splash of bubbles ensures matzo balls that are light as air—don’t skip this little secret!
- Matzo Meal: This finely ground matzo gives the soup its signature texture and a subtle, savory note.
- Salt: Essential for seasoning both the matzo balls and the broth so every bite sings.
- Ground Black Pepper: Adds a touch of warmth and depth without overpowering the delicate flavors.
- Low-Sodium Chicken Broth: Forms the soul-satisfying base, so choose a good-quality broth for the best flavor.
- Carrots: Bright orange slices add sweetness and a lovely pop of color to your Matzo Ball Soup.
- Celery: For earthiness and crunch that balances the softness of the matzo balls.
- Yellow Onion: A gentle aromatic that rounds out the savory flavor profile.
- Bay Leaf: This humble leaf brings a subtle, woodsy flavor that gives the broth complexity.
- Fresh Dill: The ultimate garnish for classic aroma and a fresh, herbal finish.
How to Make Matzo Ball Soup
Step 1: Prepare the Matzo Ball Mixture
Start by cracking your eggs into a large mixing bowl, then whisk them together with either schmaltz or vegetable oil and a splash of seltzer water. Once smooth, stir in your matzo meal, salt, and pepper until everything is beautifully combined into a thick, speckled batter. This mixture might not look particularly special just yet—but trust, the magic happens next. Cover your bowl and let it chill in the fridge for at least 30 minutes; an hour is even better for fluffier results.
Step 2: Simmer the Soup Base
While your matzo ball mixture chills, it’s time to build that deeply flavorful soup. Pour your chicken broth into a large pot and bring it to a gentle simmer. Toss in the carrots, celery, onion, and bay leaf. Let everything cook together for about 20 minutes, allowing the vegetables to soften and the broth to pick up all those cozy, aromatic notes. The fragrance at this stage is irresistible, hinting at the deliciousness to come.
Step 3: Shape and Cook the Matzo Balls
With your mixture well chilled, it’s ready to transform. Wet your hands and carefully roll the batter into 1-inch balls—light pressure is key to keeping them tender. Gently lower each ball into the simmering broth, being careful not to splash. Cover the pot and let them cook for 30 to 40 minutes. You’ll watch them puff up and soak in all those savory chicken and vegetable flavors, becoming irresistibly light yet still perfectly substantial.
Step 4: Finish and Serve
Once your matzo balls are cooked through and the vegetables are silky-tender, fish out the bay leaf and get ready to serve. Ladle the golden soup and its fluffy treasures into deep bowls, shower each serving with a flurry of fresh dill, and bring your Matzo Ball Soup straight to the table. Nothing could be more inviting or comforting.
How to Serve Matzo Ball Soup
Garnishes
A finishing touch of fresh dill is traditional for Matzo Ball Soup, adding a grassy, vibrant note that pairs beautifully with the rich broth. If you want more color and flavor, a sprinkle of finely chopped chives or parsley works wonders too. For a dash of brightness, a squeeze of fresh lemon just before serving is delightful.
Side Dishes
Matzo Ball Soup is satisfying on its own, but it truly shines when accompanied by simple sides. Serve it with warm challah or slices of rye bread for dunking, or give your meal a crisp contrast with a fresh green salad. When serving for a holiday, potato kugel or roasted vegetables make it a true feast.
Creative Ways to Present
If you want to elevate the presentation, try serving Matzo Ball Soup in mini mugs for a fun appetizer, or use extra-large bowls and arrange the matzo balls with meticulously cut carrot and celery matchsticks. Garnish generously and serve family-style for a cozy, communal touch that looks as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Matzo Ball Soup, you’re in luck—it keeps beautifully. Let the soup cool completely, then store matzo balls and broth separately in airtight containers in the refrigerator. This helps keep the matzo balls from becoming overly soggy and preserves their delicate texture for up to 3 days.
Freezing
Matzo balls actually freeze very well! Place cooled matzo balls on a baking sheet to freeze individually, then store them in a freezer-safe bag or container. The broth can be portioned into containers and frozen separately. When ready to enjoy, simply thaw and reheat for a fabulous make-ahead meal.
Reheating
For best results, gently reheat the broth until simmering, then add the matzo balls and let them warm through over low heat. Avoid boiling vigorously to maintain the matzo balls’ tenderness. If reheating in the microwave, do so on a lower power and in shorter intervals, adding a splash of broth to prevent drying out.
FAQs
Why is my matzo ball mixture so sticky?
The mixture is meant to be quite sticky before chilling. The resting time in the fridge allows it to firm up and makes shaping easier. Don’t skip the chill—it’s the secret to great texture.
How do I get my matzo balls super fluffy?
For pillowy matzo balls, make sure you use seltzer water in the batter and chill the mixture for at least one hour. Handle them gently when shaping, and avoid packing the balls too tight.
Can I use store-bought chicken broth?
Absolutely! Quality low-sodium broth works great for Matzo Ball Soup, especially if you don’t have homemade on hand. Just pick one with clean, simple ingredients for the best flavor.
Is it okay to make this dish vegetarian?
You sure can! Simply substitute vegetable broth for chicken broth and use vegetable oil instead of schmaltz. The result is still comforting and delicious, and perfect for all eaters at your table.
How far in advance can I make Matzo Ball Soup for a holiday?
Both the soup and matzo balls can be made a day or two ahead. Store them separately in the fridge and combine just before reheating for the best taste and texture. It makes entertaining a breeze!
Final Thoughts
If you’re looking for a soup that feels like a warm hug in a bowl, Matzo Ball Soup is it. There’s just nothing like ladling out those golden matzo balls and sharing the goodness with the people you love. I hope you give this cozy tradition a try soon and let it become a cherished part of your own kitchen memories!
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Matzo Ball Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Matzo Ball Soup is a classic Jewish comfort food often enjoyed during Passover. This hearty soup features light and fluffy matzo balls served in a flavorful chicken broth with vegetables, creating a satisfying and traditional dish.
Ingredients
For the Matzo Balls:
- 4 large eggs
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- 1/4 cup seltzer water
- 1 cup matzo meal
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Soup:
- 10 cups low-sodium chicken broth
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 small yellow onion (diced)
- 1 bay leaf
- Fresh dill (for garnish)
Instructions
- Prepare the Matzo Balls: In a large bowl, whisk together eggs, schmaltz or oil, and seltzer. Mix in matzo meal, salt, and pepper to form a thick batter. Chill for at least 30 minutes.
- Make the Soup: Simmer chicken broth with carrots, celery, onion, and bay leaf for 20 minutes. Form chilled matzo mixture into balls and drop into the soup. Cook covered for 30–40 minutes.
- Serve: Remove bay leaf, ladle soup into bowls, and garnish with fresh dill before serving.
Notes
- For fluffier matzo balls, chill the mixture for at least an hour and use seltzer water.
- Schmaltz provides traditional flavor, but oil is a suitable alternative.
- Matzo balls can be prepared in advance and stored separately from the soup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 105mg
