Matzo Ball Soup
This Matzo Ball Soup recipe offers a shortcut to traditional flavors with its one-pot simplicity and freezer-friendly qualities. Perfect alongside crusty bread and a salad, it's an easy yet delicious meal that brings the warmth and comfort of Jewish culinary tradition to your home, making it ideal for Passover or any time you need a bowl of comfort.
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.