Classic Matzo Ball Soup Recipe
Introduction
Matzo Ball Soup is a beloved comfort food with rich, savory chicken broth and light, fluffy matzo balls. Perfect for cozy dinners or holiday gatherings, this classic recipe brings warmth and tradition to your table.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, quartered
- 2 carrots, cut into about 4″ pieces
- 4 celery ribs, cut into about 4″ pieces
- 1 turnip, quartered
- 1 parsnip, cut into about 4″ pieces
- 1 (2 1/2- to 3-lb.) whole chicken
- 6 cups (48 oz.) homemade chicken broth
- 4 dill sprigs
- 4 flat-leaf parsley sprigs
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- 1/2 cup chicken fat (schmaltz), melted
- 1/2 cup seltzer water
- 1 cup matzo meal
- Finely chopped fresh dill, for serving
Instructions
- Step 1: In a very large pot over medium heat, heat olive oil. Add onion, carrots, celery, turnip, and parsnip and cook, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place the whole chicken on top of the vegetables and toss so the chicken is slightly coated in the veggies and oil. Pour in the chicken broth and enough water to just cover the chicken.
- Step 2: Add dill and parsley sprigs; season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 2 hours. Remove the chicken (shred for soup or reserve for another use). Reserve a few pieces of carrot to slice and add to the finished soup. Strain the broth into a large bowl or measuring cup and season with salt and pepper. Discard remaining vegetables and herbs.
- Step 3: In a medium bowl, beat the eggs until blended. Add melted chicken fat and seltzer water and mix well. Stir in the matzo meal, season with salt and pepper, and combine thoroughly. Refrigerate the mixture until chilled, at least 30 minutes.
- Step 4: Meanwhile, bring a large pot of water to a boil. Using a medium cookie scoop (about 3 tablespoons), scoop the matzo mixture and form into balls, smoothing their shape by rolling between slightly wet hands.
- Step 5: Drop the matzo balls into the boiling water. They will sink initially but will rise as they cook. Cook until they float, about 10 to 15 minutes. Matzo balls that are dense and dark yellow in the center need more cooking.
- Step 6: Add the cooked matzo balls to the chicken soup or place them into individual serving bowls and ladle soup over them. Top with shredded chicken, reserved carrots, and chopped fresh dill before serving.
Tips & Variations
- For lighter matzo balls, add a teaspoon of baking powder to the mixture before chilling.
- Use homemade chicken broth for deeper flavor, or a high-quality store-bought broth for convenience.
- To make the soup vegetarian, substitute vegetable broth and use vegetable oil instead of chicken fat in the matzo balls.
- Serve with a squeeze of fresh lemon for an added bright note.
Storage
Store leftover soup and matzo balls separately in airtight containers in the refrigerator for up to 3 days. Reheat soup gently on the stove, then add matzo balls to warm through. Avoid reheating matzo balls for too long to prevent them from becoming dense.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make matzo balls ahead of time?
Yes, you can prepare the matzo ball mixture a day in advance and keep it refrigerated. Just form and cook the balls when ready to serve for the best texture.
What if I don’t have chicken fat (schmaltz)?
If you don’t have schmaltz, you can substitute with melted butter or vegetable oil. However, chicken fat adds a traditional flavor that makes the matzo balls especially rich.
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Classic Matzo Ball Soup Recipe
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Kosher
Description
Matzo Ball Soup is a comforting traditional Jewish dish featuring tender chicken broth filled with flavorful homemade matzo balls. This nourishing soup combines simmered chicken and aromatic vegetables with light, fluffy matzo balls made from eggs, chicken fat, and matzo meal, perfect for a cozy meal or holiday celebration.
Ingredients
Scale
Chicken Soup
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, quartered
- 2 carrots, cut into about 4” pieces
- 4 celery ribs, cut into about 4” pieces
- 1 turnip, quartered
- 1 parsnip, cut into about 4” pieces
- 1 (2 1/2- to 3-lb.) whole chicken
- 6 cups (48 oz.) homemade chicken broth
- 4 dill sprigs
- 4 flat-leaf parsley sprigs
- Kosher salt
- Freshly ground black pepper
Matzo Balls
- 4 large eggs
- 1/2 cup chicken fat (schmaltz), melted
- 1/2 cup seltzer water
- 1 cup matzo meal
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh dill, for serving
Instructions
- Prepare the Chicken Soup: In a very large pot over medium heat, heat the olive oil. Add the onion, carrots, celery, turnip, and parsnip and cook, stirring occasionally, until the vegetables are fragrant, about 2 minutes. Place the whole chicken on top of the vegetables and toss gently so the chicken is slightly coated with the veggies and oil.
- Add Liquids and Herbs: Pour in the homemade chicken broth and add enough water to just cover the chicken. Add the dill and parsley sprigs, then season generously with kosher salt and freshly ground black pepper. Bring the pot to a boil, then reduce the heat to medium-low and simmer the soup partially covered for 2 hours.
- Strain and Prepare Broth: Remove the chicken from the pot and shred it for the soup or reserve for another use. Save a few pieces of carrot to slice and add back to the finished soup. Strain the broth through a fine mesh sieve into a large bowl or measuring cup. Season the broth with salt and pepper to taste. Discard the cooked vegetables and herbs.
- Make the Matzo Ball Mixture: In a medium bowl, beat the eggs until blended. Add the melted chicken fat and seltzer water, mixing well to combine. Stir in the matzo meal, and season with kosher salt and freshly ground black pepper. Mix thoroughly until the matzo meal is fully incorporated. Refrigerate the mixture until chilled, at least 30 minutes.
- Form the Matzo Balls: Bring a large pot of water to a rolling boil. Using a medium cookie scoop or about 3 tablespoons, scoop the chilled matzo ball mixture and gently roll between slightly wet hands to form smooth balls.
- Cook the Matzo Balls: Drop the formed matzo balls into the boiling water. They will sink initially but will rise to the top as they cook. Continue cooking them for 10 to 15 minutes until they float and are cooked through. Check by ensuring the center is no longer dense or dark yellow.
- Serve the Soup: Add the cooked matzo balls to the strained chicken broth soup or place the matzo balls into individual serving bowls and ladle soup over them. Garnish with shredded chicken, reserved sliced carrots, and freshly chopped dill before serving.
Notes
- For best texture, chill the matzo ball mixture for at least 30 minutes before shaping and cooking.
- Using chicken fat (schmaltz) gives matzo balls a rich, traditional flavor, but can be substituted with vegetable oil for a milder taste.
- Do not skip straining the broth to ensure a clear soup base.
- Matzo balls can be made ahead and cooked shortly before serving.
- Adjust seasoning of broth after straining to suit your taste.
- Use fresh herbs like dill and parsley for aromatic broth and garnish.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: Matzo Ball Soup, chicken soup, Jewish soup, traditional soup, matzo balls, comfort food
