Matzo Ball Soup Recipe
This classic Matzo Ball Soup recipe features tender chicken broth simmered with fresh vegetables and homemade matzo ball dumplings. The comforting dish is perfect for a cozy meal, combining savory flavors with fluffy matzo balls made from matzo meal, eggs, and seasoning. Fresh dill adds a bright finish to this traditional and heartwarming Jewish soup staple.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Ingredients
Soup Base
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 boneless, skinless chicken breasts (about 1.25 lb.)
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper, to taste
- Few sprigs fresh dill
Matzo Balls
- 3 large eggs
- 3 Tbsp vegetable or canola oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly cracked pepper, to taste
- 3 Tbsp water
Instructions
- Sauté Vegetables: Mince the garlic and dice the onion, celery, and carrots. Heat 1 tablespoon of vegetable or canola oil in a large pot over medium heat. Add the garlic, onion, celery, and carrots and sauté until the onions are soft and transparent, about five minutes.
- Simmer Soup Base: Add the chicken breasts, chicken broth, 2 cups water, freshly cracked pepper, and one or two sprigs of fresh dill to the pot. Cover with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes.
- Prepare Matzo Ball Dough: While the soup simmers, whisk together 3 eggs and 3 tablespoons of vegetable oil in a medium bowl. Add 3/4 cup matzo meal, 1 teaspoon salt, 1/2 teaspoon baking powder, and freshly cracked pepper, then stir to combine. Add 3 tablespoons of water and mix until smooth. Refrigerate the matzo ball mixture for 30 minutes to thicken.
- Shred Chicken: After the soup has simmered, carefully remove the chicken breasts and shred them using a fork. Return the shredded chicken to the soup, then taste and adjust salt as needed.
- Form and Cook Matzo Balls: Once the dough is chilled and firmer, wet your hands and form the dough into ping-pong-sized balls to prevent sticking. Gently drop each matzo ball into the gently simmering soup. Cover with the lid after adding each ball. Let the matzo balls cook, covered, for 20 minutes, ensuring the soup maintains a gentle simmer.
- Garnish and Serve: Just before serving, add a few sprigs of fresh dill to the soup for added flavor and garnish.
Notes
- Wetting your hands before forming matzo balls prevents dough from sticking and makes shaping easier.
- Keep the soup at a gentle simmer when cooking the matzo balls—boiling vigorously can cause them to break apart.
- Adjust seasoning in the broth after shredding the chicken to suit your taste.
- You can prepare the matzo balls in advance and refrigerate them until ready to cook.
Find it online: https://cookedbygrace.com/matzo-ball-soup-recipe/
