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
Scale
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
