Matzo ball soup, a quintessential dish in Jewish cuisine, is more than just a meal; it’s a tradition, a comfort food, and a warm hug in a bowl. Rooted deeply in the history of Jewish holidays, especially Passover, this soup represents both simplicity and soulfulness, bringing together flavors that evoke memories of family gatherings, holiday celebrations, and moments of warmth during cold winter nights.
At the heart of this dish are the matzo balls-light, fluffy dumplings made from matzo meal-floating in a clear, savory broth. This soup can range from a rich, golden stock to a delicate, subtle one, depending on the seasonings and the way the broth is prepared. But no matter how it’s made, one thing is certain: matzo ball soup brings comfort to the table.
Whether you’re making it for Passover, a cozy Sunday afternoon, or simply because you’re craving something heartwarming, this recipe will guide you through each step to making the perfect bowl of matzo ball soup.
Matzo Soup Recipe
A simple yet flavorful classic, this matzo ball soup recipe will leave you with a bowlful of deliciousness. With a few basic ingredients, you can recreate this iconic dish in your own kitchen.
Ingredients Needed
For The Matzo Balls
- 1 cup matzo meal (this is the main ingredient for the dumplings)
- 4 large eggs (for binding the dough)
- 1/4 cup chicken fat (or vegetable oil if you prefer a lighter option)
- 1/4 cup water or chicken broth (this adds some extra flavor)
- 1 teaspoon salt (to season the dough)
- 1/2 teaspoon freshly ground black pepper (for that subtle zing)
- 1/4 teaspoon garlic powder (optional, but it adds a nice depth)
- 1/4 teaspoon onion powder (optional for extra savory flavor)
- 2 tablespoons fresh parsley, chopped (for color and fresh taste)
For The Soup
- 6 cups chicken broth (homemade or store-bought, but the richer the broth, the better)
- 1 medium onion, peeled and halved (this will add a sweet, aromatic base to the broth)
- 2 cloves garlic, smashed (for an aromatic punch)
- 2-3 sprigs fresh dill (this herb elevates the entire dish with its fresh, herbal note)
- Salt and pepper to taste (to finish off the broth with a perfect seasoning balance)
- Optional garnishes: chopped parsley or extra dill for extra flavor
Cooking Instructions
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Make The Matzo Balls
- In a medium bowl, combine the matzo meal, salt, pepper, garlic powder, onion powder, and parsley.
- In a separate bowl, beat the eggs with the chicken fat or oil. Add the water or chicken broth, and whisk until fully combined.
- Pour the egg mixture into the dry ingredients and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps the mixture firm up, making the balls easier to shape.
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Prepare The Soup Broth
- In a large pot, combine the chicken broth, onion halves, garlic, and dill sprigs. Bring to a boil, then reduce the heat to a simmer and let it cook for about 30 minutes to infuse the flavors.
- Season the broth with salt and pepper to taste. Once the broth has a deep, savory flavor, strain out the solids (onion, garlic, and dill sprigs) before proceeding.
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Form The Matzo Balls
- Wet your hands with a bit of water (this prevents sticking) and form the matzo dough into 1-1.5 inch balls.
- Bring a large pot of salted water to a boil. Carefully drop the matzo balls into the water and reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes. The matzo balls are done when they’ve doubled in size and float to the surface.
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Combine And Serve
- Once the matzo balls are ready, gently ladle the hot broth into bowls, adding 2-3 matzo balls per bowl.
- Garnish with a little extra fresh parsley or dill, if desired.
- Serve hot and enjoy!
Ingredient Insights
- Matzo Meal: This is the star of the show! Made from crushed matzo crackers, this meal has a distinctive flavor and texture that makes the matzo balls both light and hearty. Depending on the brand, the texture can vary, so you may need to adjust the liquid to get the right consistency for the dough.
- Chicken Fat (Schmaltz): Traditionally, chicken fat (or schmaltz) is used to make matzo balls rich and flavorful. If you’re not familiar with schmaltz, it’s rendered chicken fat, and it has a depth of flavor that oil just can’t match. If you prefer a lighter version, vegetable oil works as a substitute, though it won’t give the same depth.
- Chicken Broth: A high-quality, flavorful broth is essential for a rich soup. If you can, make your own homemade chicken broth; it’s easier than you think and makes a huge difference in taste. You can also use vegetable broth for a lighter, vegetarian option.
Expert Tips
- Perfect Matzo Balls: If you want the matzo balls to be extra fluffy, make sure to chill the dough for at least 30 minutes. This helps the mixture firm up, ensuring that the balls hold their shape while cooking.
- Don’t Overcrowd the Pot: When cooking the matzo balls, give them enough room to expand. If you overcrowd them, they may become dense rather than fluffy.
- Broth Matters: The broth is the backbone of this soup. Homemade broth is ideal, but if you’re using store-bought, opt for a high-quality, low-sodium version to control the seasoning.
- Resting the Dough: The dough will firm up as it rests, and this gives the matzo meal time to absorb the liquid, making the dumplings more tender and flavorful.
Recipe Variations
- Vegetarian Version: Swap the chicken broth for vegetable broth and use olive oil or vegetable shortening in place of chicken fat for a vegetarian-friendly option.
- Herbed Matzo Balls: Add a bit of fresh herbs like dill, thyme, or rosemary to the matzo ball mixture for an aromatic twist that complements the broth beautifully.
- Spicy Matzo Balls: For a little heat, mix in some crushed red pepper flakes or a dash of cayenne pepper into the matzo ball dough. This pairs nicely with a rich chicken broth.
- Matzo Ball Soup with Carrots: Some like to add sliced carrots to the broth, adding a sweet crunch that balances the savory flavor of the soup.
Final Words
Matzo ball soup is more than just a dish; it’s a celebration of tradition and family. Whether you’re enjoying it as part of a Passover meal or simply as a comforting bowl of warmth, it brings people together. The beauty of this recipe lies in its simplicity-using just a few ingredients, you can make something that’s both nostalgic and satisfying. As you cook it, you’ll not only be crafting a delicious dish but also passing down a tradition that’s been enjoyed for generations.
FAQs
What Is Matzo Soup?
Matzo soup is a traditional Jewish dish made with matzo (unleavened bread), broth, and often additional ingredients like vegetables, eggs, and chicken. It’s a popular dish during Passover, when leavened bread is forbidden.
How Do I Make Matzo Balls For Matzo Soup?
To make matzo balls, mix matzo meal with eggs, fat (like oil or chicken fat), water or broth, and seasonings such as salt, pepper, and herbs. The mixture is then shaped into balls and simmered in boiling water or broth until they rise and are fully cooked.
Can I Make Matzo Soup Vegetarian?
Yes, you can make matzo soup vegetarian by using vegetable broth instead of chicken or beef broth, and by excluding any meat-based ingredients. You can still enjoy the dish with plenty of vegetables and seasonings.
How Do I Prevent Matzo Balls From Being Too Dense?
To prevent dense matzo balls, make sure not to overmix the batter. Let the matzo ball mixture rest in the refrigerator for about 30 minutes to allow it to firm up before forming balls. Additionally, cooking them in gently simmering water (not a rolling boil) helps them stay light.
What Broth Should I Use For Matzo Soup?
The most traditional option is chicken broth, as it adds richness and flavor. However, you can also use vegetable broth for a vegetarian version or beef broth for a heartier taste.
Can I Freeze Matzo Soup?
Yes, matzo soup can be frozen, though the matzo balls may become softer upon reheating. It’s best to freeze the broth and matzo balls separately and then combine them when reheating.
How Do I Flavor Matzo Soup?
Matzo soup can be flavored with aromatics like onions, garlic, carrots, celery, and herbs such as dill, thyme, or parsley. Salt, pepper, and a dash of lemon juice or vinegar can also enhance the flavor.
What Is The Best Way To Serve Matzo Soup?
Matzo soup is typically served hot as a starter or main course. It is often garnished with fresh herbs or a dollop of chicken fat (schmaltz) for added richness. Some also serve it with a sprinkle of freshly ground black pepper.
Can I Make Matzo Soup Without Matzo Balls?
Yes, you can make a simple matzo soup without matzo balls. Just prepare the broth, add vegetables, and break up some matzo sheets into the soup for added texture.
How Long Can I Store Leftover Matzo Soup?
Leftover matzo soup can be stored in the refrigerator for up to 3-4 days. If you have leftover matzo balls, it’s best to store them separately in a sealed container, as they can become soggy in the broth.