why make this recipe
Matzo Ball Soup is a comforting and traditional dish that has been enjoyed for generations, especially during Jewish holidays. It warms your soul and fills your stomach with its rich flavors. The soft matzo balls floating in savory chicken broth, along with fresh vegetables, create a satisfying meal. This recipe is easy to make, making it perfect for family gatherings or cozy nights at home.
how to make Matzo Ball Soup
Ingredients:
- 2 cups matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon salt
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Fresh dill, for garnish
Directions:
- In a bowl, mix the matzo meal, eggs, vegetable oil, water, and salt until well combined. Refrigerate for at least 30 minutes.
- In a large pot, bring the chicken broth to a boil. Add the carrots, celery, and onion. Cook until vegetables are tender.
- Wet your hands and form the matzo mixture into balls. Drop them into the boiling broth.
- Reduce heat to low and simmer for 30 minutes, or until matzo balls are cooked through.
- Serve the soup hot, garnished with fresh dill.
how to serve Matzo Ball Soup
Serve Matzo Ball Soup hot, with a sprig of fresh dill on top for an added flavor boost. It’s great as a starter or main dish. You can enjoy it with some crusty bread on the side to soak up the delicious broth.
how to store Matzo Ball Soup
To store leftover Matzo Ball Soup, allow it to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it. Just make sure to separate the matzo balls from the broth before freezing. They can get mushy when frozen together.
tips to make Matzo Ball Soup
- Make sure to let the matzo mixture rest in the fridge for at least 30 minutes; this helps the balls hold their shape.
- For fluffier matzo balls, add some baking powder to the mix.
- You can add more vegetables like peas or parsnips for extra flavor.
variation
You can try adding shredded chicken for a heartier soup or use vegetable broth for a vegetarian version. Flavored broth or herbs can also enhance the taste.
FAQs
Q: Can I make matzo balls ahead of time?
A: Yes, you can prepare the matzo ball mixture and refrigerate it until you are ready to cook them.
Q: Why are my matzo balls dense?
A: Dense matzo balls could result from overmixing the batter. Mix just until combined and don’t forget to chill the mixture.
Q: Can I make this soup gluten-free?
A: Yes, you can use gluten-free matzo meal to create a gluten-free version of this soup.
Matzo Ball Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option
Description
A comforting and traditional dish featuring soft matzo balls in savory chicken broth with fresh vegetables.
Ingredients
- 2 cups matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon salt
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Fresh dill, for garnish
Instructions
- In a bowl, mix the matzo meal, eggs, vegetable oil, water, and salt until well combined. Refrigerate for at least 30 minutes.
- In a large pot, bring the chicken broth to a boil. Add the carrots, celery, and onion. Cook until vegetables are tender.
- Wet your hands and form the matzo mixture into balls. Drop them into the boiling broth.
- Reduce heat to low and simmer for 30 minutes, or until matzo balls are cooked through.
- Serve the soup hot, garnished with fresh dill.
Notes
For fluffier matzo balls, add some baking powder to the mix. You can add more vegetables like peas or parsnips for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
