Description
This classic Matzo Ball Soup recipe features fluffy matzo balls made with eggs, schmaltz, and fresh herbs, cooked in a flavorful homemade chicken stock with aromatic vegetables. A comforting traditional Jewish dish perfect for any occasion, offering a rich and savory broth paired with tender matzo dumplings.
Ingredients
Scale
For the Matzo Balls:
- 4 large eggs
- 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
- 2 tablespoons 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 (store-bought is acceptable)
- 4 cups shredded chicken (optional)
- Salt and black pepper, to season
- Fresh dill, to garnish
Instructions
- Prepare the matzo ball mixture: Whisk together the eggs, vegetable oil or schmaltz, and chicken stock or seltzer water in a large bowl. Stir in salt, minced fresh dill, and grated fresh ginger, then gradually add the matzo meal. Mix thoroughly until combined. Cover the mixture and refrigerate for at least 30 minutes or overnight for best results.
- Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook, stirring frequently, for 4-5 minutes until translucent. Add chopped carrots and celery, stirring well to combine. Continue cooking for about 10 minutes until the vegetables soften.
- Prepare boiling water for matzo balls: Fill a large wide and deep pot with salted water (about 2 teaspoons salt), and bring it to a rolling boil over high heat.
- Add stock and chicken to vegetables: Pour approximately 3 quarts of homemade chicken stock and optional shredded chicken into the pot with softened vegetables. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer gently.
- Shape the matzo balls: With wet hands, form the chilled matzo mixture into small balls roughly the size of golf balls. Gently drop each ball into the pot of boiling salted water.
- Cook the matzo balls: Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the matzo balls cook undisturbed for 30 to 40 minutes until fully cooked and fluffy.
- Serve the soup: Transfer 2-3 cooked matzo balls to each bowl and ladle the hot chicken soup with vegetables over them. Garnish with fresh dill and season with salt and black pepper to taste.
Notes
- For fluffier matzo balls, you can substitute chicken stock with seltzer water in the dough.
- Schmaltz adds traditional flavor but vegetable oil works well for a lighter alternative.
- The soup can be made ahead and reheated gently to develop richer flavors.
- Matzo balls can be made a day in advance and kept refrigerated before cooking.
- Adjust seasoning of the soup at the end to your taste preference.
Nutrition
- Serving Size: 1 bowl (including 2-3 matzo balls and soup)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 125 mg
