Dive into the cozy warmth of this easy Matzo Ball Soup, a beloved Jewish soup traditionally served during Passover. This simplified recipe captures the essence of comfort with its tender vegetables, savory chicken broth, and fluffy matzo balls, all infused with the subtle aroma of dill.
Whether you’re celebrating a holiday or simply in need of a comforting meal, this soup is a heartwarming addition to any table.
How to Prepare Matzo Ball Soup
- Vegetable Prep: Start by mincing 2 cloves of garlic and dicing 1 yellow onion, 3 stalks of celery, and 3 carrots. In a large pot, sauté these with 1 tablespoon of vegetable or canola oil over medium heat until the onions become soft and transparent, about 5 minutes.
- Soup Base: To the pot, add 1 chicken breast, 6 cups of chicken broth, 2 cups of water, freshly cracked pepper, and a few sprigs of dill. Cover and bring to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- Matzo Ball Dough: While the soup simmers, prepare the matzo ball dough. Whisk together 3 large eggs and 3 tablespoons of vegetable oil in a medium bowl. Mix in 3/4 cup of matzo meal, 1 teaspoon of salt, 1/2 teaspoon of baking powder, and a bit of freshly cracked pepper. Stir in 3 tablespoons of water until the mixture is smooth. Refrigerate for 30 minutes to allow the matzo meal to absorb the moisture.
- Shred Chicken: After the soup has simmered, remove the chicken breast, shred it with forks, and return the shredded meat to the pot. Adjust the broth’s seasoning with salt to taste.
- Form and Cook Matzo Balls: With the matzo ball mix chilled and firm, form ping pong-sized balls and gently drop them into the simmering soup. Cover the pot after adding all the balls and let them simmer for 20 minutes without lifting the lid, ensuring the soup maintains a gentle simmer.
- Finishing Touches: Just before serving, add a couple more sprigs of fresh dill to the soup for an extra layer of flavor.
Matzo Ball Soup
Ingredients
SOUP
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 1 chicken breast
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper
- 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
- 3 Tbsp water
Instructions
- Sauté Vegetables: Begin by heating 1 tablespoon of vegetable or canola oil in a large pot over medium heat. Mince 2 cloves of garlic and dice 1 yellow onion, 3 carrots, and 3 stalks of celery. Add these to the pot, sautéing until the onion is soft and translucent, about 5 minutes.
- Prepare Soup Base: To the pot with the sautéed vegetables, add 1 whole chicken breast, 6 cups of chicken broth, 2 cups of water, a generous amount of freshly cracked pepper, and a few sprigs of fresh dill. Cover the pot, bring to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- Matzo Ball Dough: While the soup simmers, create the matzo ball dough. In a medium bowl, whisk together 3 large eggs with 3 tablespoons of vegetable or canola oil. Stir in 3/4 cup of matzo meal, 1 teaspoon of salt, 1/2 teaspoon of baking powder, and some freshly cracked pepper, mixing until well combined. Add 3 tablespoons of water to the mixture and stir until smooth. Refrigerate this dough for 30 minutes to thicken.
- Shred Chicken: After simmering, remove the chicken breast from the soup, shred it using forks, and then return the shredded chicken to the pot. Taste the broth and adjust the seasoning with salt as needed.
- Form and Cook Matzo Balls: Once the matzo ball mixture has chilled, form it into ping pong-sized balls. Drop these balls into the simmering soup, covering the pot each time. After all matzo balls are added, let them simmer for 20 minutes in the soup without removing the lid, ensuring the soup is at a gentle simmer throughout.
- Final Touches: Just before serving, add in 2 cups of chopped spinach or kale, letting it wilt for a few minutes in the hot soup. Stir in 2 tablespoons of fresh lemon juice and 1/4 cup of Parmesan cheese. Adjust the seasoning with additional salt, pepper, or lemon juice according to taste.
- Serve and Garnish: Ladle the soup into bowls, making sure each serving includes matzo balls and vegetables. Garnish with chopped fresh parsley and extra Parmesan cheese. Accompany with crusty bread for a complete meal.
How to Store Matzo Ball Soup
To store Matzo Ball Soup, cool it to room temperature before separating the matzo balls and broth into airtight containers to prevent the matzo balls from becoming soggy. Refrigerate for up to 3-4 days. For longer storage, freeze the broth and matzo balls separately for up to 3 months. Thaw in the refrigerator and gently reheat on the stove, combining the matzo balls and broth once heated through.