Matzo Ball Soup Recipe

I absolutely adore this matzo ball soup because it brings back the warm, nostalgic flavors of my childhood with each comforting spoonful. Plus, the combination of schmaltz and fresh dill makes it authentically delicious and gives me major cozy vibes every time I make it.

Matzo Ball Soup is a comforting dish I absolutely adore. The matzo balls, made from 1 cup of matzo meal, 4 large eggs, and 1/4 cup of schmaltz or vegetable oil, are light and delicious.

When combined with 10 cups of chicken broth and fresh vegetables like carrots and celery, it’s a perfect nourishing meal. I love how the fresh dill adds a burst of color and flavor, completing this hearty soup.

Ingredients

Matzo meal: Supplies carbohydrates, which are the body’s primary source of energy; contributes texture to the soup.

Chicken fat (schmaltz): rich in lipids and flavor, an excellent carrier of dietary essential fats for promoting satiety.

Eggs: Protein source; provides structure in the matzo balls.

Carrots are abundant in fiber and boast a high amount of Vitamin A, and they contribute sweetness to dishes.

Celery: Supplies fiber and antioxidants; contributes a refreshing aspect.

Soup’s base chicken broth; supplies taste and moisture.

Dill: Imparts a flavor that is bright and fresh; is a source of antioxidants.

Ingredient Quantities

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 1/4 cup cold water or club soda
• 1 tsp salt
• 1/4 tsp ground black pepper
• 10 cups chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 onion, peeled and halved
• 1 bunch fresh dill, for garnish
• Salt and pepper to taste

Instructions

1. In a sizable mixing bowl, mix the eggs until well blended. Add the schmaltz or vegetable oil; cold water or club soda; salt; and pepper. Stir until flawlessly combined.

2. In the egg mixture, slowly mix in the matzo meal until you have a smooth batter. Then, cover the bowl and chill it in the refrigerator for 30 minutes. This allows the batter to firm up and ensures better results.

3. As the matzo ball mixture chills, fill a large pot with chicken broth. Toss in the carrots, celery, and onion. Bring the mixture to a gentle boil over medium heat.

4. Once the matzo ball mix is solid, use damp hands to shape balls the size of walnuts. Don’t compress the mixture too much, иначе the balls will not expand enough during cooking.

5. Drop the formed matzo balls carefully into the broth that is at a simmer. Cover the pot of broth and reduce the heat to low, allowing the matzo balls to gently simmer.

6. Prepare the matzo balls for 30 to 40 minutes until they are fully cooked and expanded. They should be tender but not doughy.

7. Extract the onion halves from the broth and dispose of them.

8. Savor the broth and tweak the flavor with salt and pepper as needed.

9. Spoon the soup into bowls, making sure that each one contains a couple of matzo balls, a few slices of carrot, and some chopped celery.

10. Sprinkle fresh dill on top as a garnish, and serve your piping-hot, satisfying Matzo Ball Soup. Enjoy!

Equipment Needed

1. Sizable mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Large pot with lid
5. Knife
6. Cutting board
7. Spoon for stirring
8. Ladle
9. Dampened hands or small scoop for shaping matzo balls

FAQ

• Q:Is it possible to prepare the matzo balls in advance? A: It is, indeed, possible. You can ready the matzo ball mixture well in advance and keep it in the fridge for as long as a day before you form it and cook the balls.
• Q:Can schmaltz be substituted? Yes, but vegetable oil isn’t the only substitute. If you want a more flavorful option or don’t mind a little dairy, use butter. If glad to use everyday oils, you can use corn or canola oil. For a heartier flavor, try frying in a bit of bacon grease.
• Q:How can I make the matzo balls lighter?
  A: Make the matzo balls lighter and fluffier by using club soda in place of water in the mixture.
• Q:Is a vegetarian version possible? A: You can indeed make a delicious matzo ball soup using vegetable broth in place of chicken broth. And while you’re at it, go ahead and use the chicken-flavored soy sauce for the not-too-chicken-y margins that flavor the not-too-chicken-y matzo balls.
• Q:What can I do with leftover matzo balls?
  A: You can keep uneaten matzo balls in an air-tight container in the fridge for up to three days. After that, they either have to be eaten or thrown away. Reheating them must be done carefully, as matzo balls can easily dry out. Soups and broths make for ideal reheat mediums.
• Q:Is the use of fresh dill for garnishing necessary? Fresh dill imparts a wonderful flavor, but you can substitute the garnish with parsley or chives.
• Q:What is the cooking time for matzo balls?
  A: Generally, matzo balls take 30-40 minutes to reach the desired state of fluffiness. They are cooked in a gently simmering broth until they are fluffy on the inside and not gummy, which is the way they are supposed to be.

Substitutions and Variations

As an alternative to schmaltz, use olive oil or coconut oil for a different flavor.
Use extra cold water instead of club soda for a matzo ball with density.
Instead of chicken broth, use vegetable broth for a version that everyone can enjoy.
Substitute fresh dill with fresh parsley or cilantro to completely change the flavor of this dish. Either one will make a delightful and fresh herby garnish.
If you won’t eat eggs, then a mixture of flaxseed meal and water would work as a binding agent. It’s simple to make. For 1 egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir this thoroughly, then let it sit for 15 minutes. When it thickens, use it in place of an egg.

Pro Tips

1. For extra fluffy matzo balls, consider using club soda instead of cold water. The carbonation helps to lighten the texture.

2. When forming the matzo balls, keep your hands moist to prevent the mixture from sticking and ensure smooth, uniform shapes.

3. If you have time, let the matzo ball mixture chill longer than 30 minutes, up to an hour, for even better results. The additional chill time allows the mixture to fully hydrate and firm up.

4. To enhance the flavor of the broth, add a few whole peppercorns and a bay leaf while simmering the vegetables. Don’t forget to remove them before serving.

5. Experiment with adding a bit of minced fresh parsley or dill directly into the matzo ball mixture for an additional burst of flavor within the matzo balls themselves.