Why Make This Recipe
Matzo Ball Soup is a classic comfort food, especially cherished during Jewish holidays like Passover. It warms the heart and brings family together. This simple yet delicious recipe allows anyone to enjoy the rich flavors of homemade soup. It’s soothing, hearty, and loved by many, making it perfect for any occasion.
How to Make Matzo Ball Soup
Ingredients
- 4 large eggs
- 1 cup matzo meal
- 1/4 cup water or chicken broth
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- Fresh dill, for serving
Directions
- In a mixing bowl, beat the eggs, then add the matzo meal, water or chicken broth, oil, salt, and pepper. Mix well and refrigerate for 30 minutes.
- Bring the chicken broth to a simmer in a large pot.
- With wet hands, form the matzo mixture into small balls and drop them into the simmering broth.
- Add the carrots and celery, and cook for about 30-40 minutes, until the matzo balls are cooked through and floating.
- Serve hot, garnished with fresh dill.
How to Serve Matzo Ball Soup
Serve the soup hot in bowls. You can add extra dill on top for garnish. It is often enjoyed with some crusty bread on the side, making it a complete meal that everyone will love.
How to Store Matzo Ball Soup
If you have leftovers, store them in an airtight container in the refrigerator. The soup will stay good for up to three days. To reheat, simply warm it on the stove over low heat.
Tips to Make Matzo Ball Soup
- For fluffier matzo balls, use seltzer water instead of regular water or broth.
- Make sure to wet your hands before shaping the matzo balls to prevent sticking.
- Allow the mixture to rest in the fridge for at least 30 minutes to make the balls easier to form.
Variation
You can add different vegetables like peas or onions for extra flavor. Some people like to include shredded chicken for a heartier version.
FAQs
1. Can I make matzo balls ahead of time?
Yes, you can prepare the matzo balls in advance and store them in the refrigerator. Just cook them in the broth on the day you plan to serve the soup.
2. Can I freeze matzo ball soup?
While it’s possible to freeze, the matzo balls may become mushy when thawed. It’s better to freeze the soup without the matzo balls and add them fresh when reheating.
3. How do I know when the matzo balls are done?
The matzo balls are done when they float to the top of the broth. They should also be firm and cooked through when tested.
Matzo Ball Soup
- Total Time: 70 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A comforting soup filled with fluffy matzo balls, carrots, and celery, perfect for Jewish holidays and any occasion.
Ingredients
- 4 large eggs
- 1 cup matzo meal
- 1/4 cup water or chicken broth
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- Fresh dill, for serving
Instructions
- In a mixing bowl, beat the eggs, then add the matzo meal, water or chicken broth, oil, salt, and pepper. Mix well and refrigerate for 30 minutes.
- Bring the chicken broth to a simmer in a large pot.
- With wet hands, form the matzo mixture into small balls and drop them into the simmering broth.
- Add the carrots and celery, and cook for about 30-40 minutes, until the matzo balls are cooked through and floating.
- Serve hot, garnished with fresh dill.
Notes
For fluffier matzo balls, consider using seltzer water instead of regular water or broth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish