Matzo Ball Soup is a beloved Jewish comfort food that has been a staple in many households for generations. It’s not just a dish; it’s an experience-a flavorful and warming tradition, often enjoyed during Jewish holidays like Passover but loved year-round. The soup itself is a clear, hearty chicken broth that cradles tender, fluffy matzo balls, making every spoonful feel like a warm hug from the inside out.
What makes matzo ball soup so special? The combination of delicate flavors, a deeply savory broth, and the pillowy texture of the matzo balls creates a harmonious and satisfying dish. While many versions exist, the basic idea is simple-seasoned matzo meal, eggs, fat (usually oil or schmaltz), and a touch of seasoning, formed into balls and cooked in rich, aromatic chicken broth. It’s the perfect balance of homey and indulgent.
Ready to dive into the magic of matzo ball soup? Let’s break it down step by step and see what makes it so irresistible!
Matzo Ball Soup With Chicken Broth Recipe
Ingredients Needed
For the Matzo Balls:
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1 cup matzo meal
- The foundation of the matzo ball. Matzo meal, finely ground matzo, provides the texture. There are two types: regular and cake-style. The regular variety is more common for traditional recipes, while the cake-style matzo meal gives a lighter, fluffier ball.
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4 large eggs
- Eggs bind the matzo meal together and contribute to the fluffiness of the balls. A key ingredient for achieving the perfect texture.
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¼ cup vegetable oil or schmaltz (chicken fat)
- This provides moisture and richness. Schmaltz is a classic choice for an extra depth of flavor, but vegetable oil will work perfectly fine too.
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1 tsp salt
- Essential for seasoning the matzo meal, but don’t go overboard, as the broth will add a lot of saltiness.
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¼ tsp white pepper
- Adds a gentle heat and a bit of seasoning without overwhelming the delicate flavor.
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2 tbsp fresh parsley, finely chopped
- A little greenery brings freshness and color to the matzo balls.
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¼ cup cold water
- Helps to adjust the consistency of the dough.
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Optional: 1 tsp baking powder
- This can be added for extra fluff, although it’s not traditional in some recipes. It’s worth experimenting with if you’re looking for a lighter texture.
For the Chicken Broth:
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6 cups chicken broth
- A good quality chicken broth forms the base of this dish. You can make your own homemade broth or use store-bought (though homemade will elevate the dish).
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1 onion, halved
- Adds flavor and sweetness to the broth. Make sure to leave the skin on-it imparts a subtle, rich color.
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2 carrots, peeled and cut into large chunks
- A classic addition to broth. Carrots give a natural sweetness to the liquid.
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2 celery stalks, cut into large pieces
- Celery adds aromatic flavor that complements the chicken and carrots in the broth.
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2-3 garlic cloves, smashed
- Garlic provides a lovely, earthy depth to the broth.
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1 bay leaf
- Adds subtle, herbal notes to the soup.
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A few sprigs of fresh thyme (or 1 tsp dried)
- Thyme lends an aromatic fragrance and pairs wonderfully with the chicken.
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Salt and freshly ground black pepper to taste
- Adjust to your liking after the broth is simmered.
Cooking Instructions
Step 1: Prepare The Matzo Balls
- Mix the matzo meal: In a large mixing bowl, combine the matzo meal, eggs, oil or schmaltz, salt, pepper, and parsley. Stir until well combined.
- Add the water: Gradually mix in cold water, stirring until the dough reaches a consistency that holds together but isn’t too wet or sticky. If it feels too dry, add a little more water. If it’s too wet, sprinkle in a bit more matzo meal.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up, making it easier to shape into balls.
- Shape the matzo balls: Wet your hands with cold water to prevent sticking and roll the dough into small balls, about 1 to 1.5 inches in diameter. If you like your matzo balls softer, make them slightly larger; smaller ones will be firmer.
- Cook the matzo balls: Bring a large pot of salted water to a boil. Once boiling, drop the matzo balls in and reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes, until the matzo balls are cooked through and have expanded to about double their size.
Step 2: Prepare The Chicken Broth
- Simmer the broth: In a large pot, combine the chicken broth, onion, carrots, celery, garlic, bay leaf, and thyme. Bring it to a boil, then lower the heat and let it simmer for at least 45 minutes, allowing the flavors to meld together. Skim off any scum or foam that rises to the top during cooking.
- Strain the broth: Once the broth is ready, strain out the vegetables and herbs, leaving just the rich, flavorful liquid behind. Taste the broth and adjust the seasoning with salt and pepper as needed.
Step 3: Combine And Serve
- Serve the matzo balls: Once the matzo balls are cooked, remove them from the water with a slotted spoon and gently drop them into the warm chicken broth.
- Enjoy!: Ladle the soup into bowls, making sure each serving has a generous helping of both broth and matzo balls. Garnish with a few extra fresh herbs or a sprinkle of freshly ground black pepper for added flair.
Ingredient Insights
- Matzo Meal: The core ingredient for the balls. It’s made by grinding up unleavened bread into fine crumbs. The type of matzo meal you use (regular vs. cake-style) will affect the texture. Cake-style will give you lighter, airier balls, while the regular variety yields a denser, heartier result.
- Schmaltz: If you’re unfamiliar with schmaltz, it’s chicken fat, often rendered from the skin of a chicken. It’s the secret to giving your matzo balls an amazing flavor and depth that oil just can’t replicate. It adds a richness that elevates the dish to another level. However, if you’re looking for a lighter option or simply don’t have schmaltz on hand, vegetable oil is a perfectly acceptable substitute.
- Homemade vs. Store-bought Broth: Making your own chicken broth is a time-consuming but rewarding process. Homemade broth gives you complete control over the flavor, allowing you to infuse it with as much or as little seasoning as you like. However, high-quality store-bought broth can make this recipe come together much quicker without sacrificing flavor.
Expert Tips
- For extra fluffy matzo balls: Try adding a teaspoon of baking powder to the dough. This gives the balls an extra lift and makes them even more tender.
- Rest the dough: Don’t skip the chilling step. The dough firms up in the fridge, making it much easier to shape the balls and ensuring they don’t fall apart in the cooking process.
- Broth quality matters: Use a good quality chicken broth (whether homemade or store-bought) to ensure that your soup has a deep, rich flavor. A bland broth will leave the soup lackluster, so don’t skimp here.
- Simmer, don’t boil: Once your matzo balls are in the water, keep it at a gentle simmer, not a rolling boil. Boiling them too aggressively can cause them to break apart.
- Test the first ball: Before you cook all your matzo balls, drop one in the water to test the consistency. If it falls apart, add a bit more matzo meal or let the dough chill longer. If it’s too dense, you can add a bit more water.
Recipe Variations
- Vegetarian Matzo Balls: Use vegetable oil instead of schmaltz and vegetable broth instead of chicken broth for a vegetarian-friendly version of this classic dish.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the matzo ball dough for a subtle heat that balances the richness of the chicken broth.
- Matzo Ball Soup with Vegetables: You can add more vegetables, such as parsnips, leeks, or potatoes, to the broth for added texture and flavor.
- Herb Twist: Experiment with different herbs. Dill and rosemary can bring a new flavor profile to the soup. Simply substitute thyme for your herb of choice in the broth and sprinkle fresh dill over the finished dish.
Final Words
Matzo Ball Soup isn’t just food; it’s a celebration of tradition, a bowl of comfort that brings people together. Whether you’re enjoying it on a cold winter day or celebrating a family holiday, it has the power to make you feel like you’re wrapped in a cozy blanket. The combination of tender, pillowy matzo balls in a savory, flavorful broth makes this dish undeniably heartwarming and satisfying.
It’s a recipe that connects the past with the present, and with just a few key ingredients, you can create a dish that transcends time and generations.
FAQs
What Ingredients Do I Need For Matzo Ball Soup With Chicken Broth?
To make matzo ball soup with chicken broth, you will need the following ingredients: chicken broth, matzo meal, eggs, oil or schmaltz (chicken fat), salt, pepper, water, and fresh herbs like parsley or dill. Optional ingredients include garlic, onions, or carrots for added flavor.
How Do I Make The Matzo Balls Light And Fluffy?
To make light and fluffy matzo balls, ensure that the matzo meal mixture is not overworked. Let the dough rest in the refrigerator for at least 30 minutes, and use enough water or broth to keep the mixture moist but not too wet. When forming the balls, try not to pack them too tightly to ensure they remain airy while cooking.
Can I Use Store-bought Chicken Broth For Matzo Ball Soup?
Yes, store-bought chicken broth can be used for convenience. However, for the best flavor, homemade chicken broth is recommended, as it will impart a richer, more authentic taste to the soup.
What Is The Best Way To Cook Matzo Balls In Chicken Broth?
To cook matzo balls, bring a large pot of salted water or chicken broth to a boil. Gently lower the matzo balls into the broth, making sure not to overcrowd the pot. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the matzo balls rise to the surface and are fully cooked through.
How Long Should Matzo Balls Rest Before Cooking?
Matzo ball dough should be rested in the refrigerator for at least 30 minutes to allow the matzo meal to fully absorb the liquid and firm up. This resting time helps the balls hold their shape and prevents them from falling apart during cooking.
Can I Make The Matzo Ball Soup Ahead Of Time?
Yes, you can make matzo ball soup ahead of time. It is best to store the cooked matzo balls and broth separately in the refrigerator to prevent the balls from becoming too soggy. Reheat them together just before serving.
How Can I Add Extra Flavor To Matzo Ball Soup?
To enhance the flavor of your matzo ball soup, you can add chopped onions, garlic, or carrots to the broth while it simmers. Fresh herbs like dill or parsley can also be added for a burst of flavor. A dash of white wine or a splash of lemon juice can brighten the soup as well.
Can I Make Matzo Ball Soup Without Chicken Broth?
Yes, you can make matzo ball soup using vegetable broth for a vegetarian version. The flavor will be different, but it can still be quite delicious. If you’re not using chicken broth, consider adding more herbs and seasonings to boost the flavor.
What Is The Texture Of A Perfect Matzo Ball?
A perfect matzo ball should have a light and fluffy texture on the inside, with a slightly firm outer layer. It should not be dense or doughy. The texture can be adjusted by the amount of liquid used in the dough and the resting time before cooking.
Can I Freeze Matzo Ball Soup For Later?
Yes, you can freeze matzo ball soup. It’s best to freeze the broth and matzo balls separately to preserve their texture. The matzo balls can be stored in an airtight container for up to 3 months. When reheating, thaw the soup in the refrigerator overnight and reheat over low heat.