Matzo Ball Soup is a beloved dish, especially around Passover, known for its hearty flavor and warm, comforting qualities. Whether served at family gatherings or special occasions, this dish sure to leave a lasting impression on anyone who tastes it.
The combination of tender matzo balls and flavorful broth makes it a beloved dish for many. Here’s the perfect recipe for Matzo Ball Soup that will leave your taste buds satisfied and your heart full.
1. Matzo Ball Soup Recipe
Ingredients
For the Matzo Balls
- 4 large eggs
- ¼ cup schmaltz (rendered chicken fat), coconut oil, or vegetable oil (kosher for Passover)
- ¼ cup chicken stock or vegetable stock
- 1 cup matzo meal
- ¼ teaspoon ground nutmeg
- 1 to 2 tablespoons freshly grated ginger
- 2 tablespoons finely chopped parsley, dill, or cilantro
- 1 teaspoon salt
- Black pepper, to taste
For the Soup
- 8 cups chicken broth or vegetable broth
- 2 large carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 small onion, halved
- 3 garlic cloves, smashed
- 1 bay leaf
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Instructions
Step 1: Prepare the Matzo Ball Mixture
In a large mixing bowl, whisk the eggs until light and frothy.
Add the schmaltz (or chosen oil), chicken stock, salt, black pepper, nutmeg, and freshly grated ginger. Stir well to combine.
Slowly mix in the matzo meal, ensuring there are no lumps. The mixture should be thick yet slightly sticky.
Fold in the finely chopped herbs (parsley, dill, or cilantro) to enhance flavor.
Cover the bowl and refrigerate the mixture for at least 30 minutes. Chilling allows the matzo meal to absorb the liquid, resulting in lighter matzo balls.
Step 2: Shape and Cook the Matzo Balls
Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer.
With damp hands, scoop out portions of the chilled matzo mixture and roll them into balls, about 1 to 1½ inches in diameter.
Gently drop the matzo balls into the simmering water. Cover the pot and let them cook for 30-40 minutes. They will expand as they cook.
Once cooked, remove them with a slotted spoon and set aside.
Step 3: Prepare the Soup
In a large pot, bring the chicken or vegetable broth to a simmer.
Add the carrots, celery, onion halves, garlic cloves, and bay leaf. Let the soup simmer for 20-25 minutes, until the vegetables are tender and the broth is infused with flavor.
Remove the onion halves and bay leaf. Season with salt and black pepper to taste.
Step 4: Assemble & Serve
Place 2-3 matzo balls into each serving bowl. Next, ladle the hot broth with vegetables over the matzo balls. You can add shredded chicken to make the soup more filling then garnish with fresh dill or parsley for a burst of freshness. Serve immediately and enjoy!
2. Tips for Perfect Matzo Ball Soup
Fluffier Matzo Balls: For lighter, airier matzo balls, avoid overmixing the batter. Keeping the mixture cold also helps maintain the right texture.
Cooking the Matzo Balls: A gentle simmer is key. Boiling them too vigorously can break them apart.
Flavor Boost: Using homemade chicken stock makes a huge difference in depth and richness. If using store-bought broth, add a splash of extra schmaltz or fresh herbs for enhanced flavor.
Customize the Herbs: Dill is traditional, but cilantro or parsley can add a unique twist to the soup.
3. Serving Suggestions
Matzo ball soup is delightful on its own, but it pairs well with:
Challah Bread: The slightly sweet, fluffy texture of challah is perfect for dipping in the broth.
Roasted Chicken: A classic pairing that turns your meal into a hearty feast.
Latkes (Potato Pancakes): Crispy and flavorful, latkes complement the soft texture of the matzo balls.
Fresh Green Salad: A light salad with a lemony dressing balances the richness of the soup.
4. How to Store & Reheat Leftovers
Refrigeration: Store leftover matzo balls and broth separately in airtight containers. The soup will stay fresh for up to 4 days in the fridge.
Freezing: Matzo balls freeze well! Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. The broth can also be frozen separately.
Reheating: Warm the broth over low heat. Add the matzo balls to the simmering broth for a few minutes to reheat without becoming mushy. Avoid microwaving, as it can alter the texture.
Matzo ball soup is more than just a dish—it’s a tradition, a comfort, and a reminder of home. The rich broth, tender vegetables, and pillowy matzo balls create a combination that feels like a warm hug in a bowl. Making this soup from scratch brings an incredible sense of satisfaction, and with a few simple tricks, you can achieve the perfect texture and flavor every time.
