Traditional Matzo Ball Soup

Traditional Matzo Ball Soup

Introduction:

Matzo Ball Soup is a beloved traditional Jewish dish that is often served during Passover but enjoyed year-round for its comforting and hearty qualities.

This soup features light and fluffy matzo balls floating in a rich, homemade chicken broth, with added vegetables like carrots and celery to enhance the flavor and nutrition.

Whether you’re feeling under the weather or simply craving a warm and satisfying meal, Matzo Ball Soup is the ultimate comfort food.

Making this dish from scratch, including the broth and matzo balls, ensures a depth of flavor that store-bought versions simply can’t match.

Ingredients:

For the Broth:

1 whole chicken, cut into pieces

3 ribs celery with leaves, cut into chunks

3 large carrots, cut into chunks

2 medium onions, cut into chunks

2 bay leaves

1/2 bunch fresh chopped parsley (about 10 sprigs)

1 teaspoon whole peppercorns

1 tablespoon kosher salt

Better than Bouillon chicken flavor base, to taste (as needed)

For the Matzo Balls:

4 large eggs

1/4 cup schmaltz (rendered chicken fat) or substitute with vegetable oil or melted butter

1 cup matzo meal (Manischewitz brand recommended)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup seltzer water, club soda, or chicken broth

For the Soup:

2 ribs celery, diced

2 medium carrots, diagonally sliced

1 clove garlic, minced

Salt and pepper, to taste

2 tablespoons chopped fresh dill, for garnish

Instructions:

1. Prepare the Broth:

Cook the Chicken: Add the chicken pieces to a large stockpot along with the celery, carrots, onions, bay leaves, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) of cold water.

Simmer the Broth: Bring the water to a simmer over medium-high heat, then reduce the heat to medium-low and cook, uncovered, for about 2 hours. Skim off any foam that rises to the surface.

Strain the Broth: Remove the chicken pieces to a large bowl and set them aside until cool enough to handle. Strain the stock through a fine sieve, discarding the vegetables and seasonings. You should have at least 10 cups of broth; if not, add more water and bouillon base to make up the difference. Refrigerate the stock for a few hours or overnight to skim off any fat (schmaltz) that rises to the top.

2. Prepare the Matzo Balls:

Mix the Ingredients: In a medium mixing bowl, beat the eggs and schmaltz (or oil or butter) together with a fork. Add the matzo meal, salt, pepper, garlic powder, and onion powder, mixing until well combined. Stir in the seltzer water (or broth) until the mixture is fully incorporated.

Chill the Dough: Cover the bowl and refrigerate the matzo ball mixture for 30 minutes, or up to overnight, to allow the flavors to meld and the dough to firm up.

Form the Matzo Balls: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion out the matzo ball dough into 15 golf ball-sized portions (about 1 1/2 tablespoons each). Gently roll the portions into balls with wet hands to prevent sticking.

3. Cook the Matzo Balls:

Boil the Water: Bring a large pot of water to a boil. Gently drop the matzo balls into the boiling water, cover, reduce the heat to a simmer, and cook for 30 minutes. Turn the matzo balls once or twice during cooking to ensure even cooking.

4. Finish the Soup:

Reheat the Broth: While the matzo balls are cooking, return the chicken broth to a pot and add the diced celery and sliced carrots. Warm the broth over medium heat, adjusting the seasoning with salt, pepper, and chicken bouillon base to taste.

Serve: Once the matzo balls are fully cooked, transfer them to the warm broth along with the shredded chicken. Ladle the soup into bowls, garnish with fresh dill and cracked black pepper, and serve immediately.

Conclusion:

Matzo Ball Soup is a classic dish that brings warmth and comfort to any meal.

The tender matzo balls, paired with rich homemade chicken broth, create a flavorful and satisfying soup that is perfect for cold days or when you’re feeling under the weather.

This recipe offers the flexibility to make the broth and matzo balls ahead of time, making it convenient for busy schedules.

Whether you’re making this soup for a holiday celebration or as a hearty weeknight dinner, it’s sure to become a cherished recipe in your household.

Enjoy the rich traditions and comforting flavors of this beloved dish, and share it with those you love.