Matzo Ball Soup
There’s something truly magical about a warm bowl of Matzo Ball Soup. Growing up, I remember my grandmother making it every winter when the snow would blanket our town. The smell of simmering chicken broth wafted through the house, inviting us to gather around the table. It wasn’t just a dish; it was a celebration of family, warmth, and tradition. Each spoonful brought comfort, especially on the coldest days. My love for Matzo Ball Soup goes beyond mere nostalgia; it’s a recipe that speaks to the heart, making it perfect for gatherings or a cozy day in. I can still hear my family’s laughter and chatter as we shared stories over this delicious soup. Now, I want to share this experience with you, as I believe that every bowl of Matzo Ball Soup holds a story waiting to be shared.
Recipe Snapshot
55 mins
20 mins
35 mins
Medium
320 kcal
26 g
Keto, Paleo, Whole30
15 g
Skillet, Saucepan, Frying Pan, Wooden Spoon, Oven, Chef’s Knife, Mixing Bowl, Peeler, Baking Sheet
Why This Matzo Ball Soup Is So Good
It’s a Comfort Classic
Why do we all crave comfort food? For me, it’s the familiar sensations—the warmth, the flavors, and the memories they invoke. This Matzo Ball Soup is a classic that transcends generations. Each bite of the soft, fluffy matzo balls surrounded by rich broth is like a warm hug.
Perfect for Any Occasion
Whether it’s a family gathering, a holiday celebration, or just a chilly evening, Matzo Ball Soup fits right in. I often make it during winter, and it never fails to impress. It brings people together, and there’s something special about sharing a bowl with loved ones.
Nutritious Ingredients
Not only is this soup a comfort food, but it’s also packed with nutrition. The combination of chicken broth, eggs, and fresh herbs creates a wholesome meal. Matzo Meal adds a unique flavor and texture that elevates the dish.
Endless Customization
You can easily customize this recipe to suit your taste. Whether you prefer heartier matzo balls or want to experiment with different herbs, the possibilities are endless. This adaptability is part of what makes Matzo Ball Soup so beloved.
Gathering Around the Table
One of the best parts of making Matzo Ball Soup is the experience of cooking together. It’s a fantastic opportunity to bond with family and friends, sharing laughter and creating memories as you chop, stir, and taste. Cooking is just as important as the meal itself.
Essential Ingredients for Matzo Ball Soup
Every great dish starts with quality ingredients. For Matzo Ball Soup, the key players are simple yet flavorful. From the rich chicken broth to the fluffy matzo balls, each component works together to create a dish that warms the soul.
- 4 quarts chicken broth: The base of this soup, providing depth and flavor.
- 2 chicken breasts, skin-on, bone-in: These add richness and are essential for the broth.
- 2 tablespoons olive oil: Used for roasting and adds healthy fats.
- Salt and pepper: Essential seasonings that enhance the flavors.
- 4 large eggs, separated: Vital for the matzo balls, providing structure and fluffiness.
- 1¼ cups matzo meal: Gives the traditional texture and flavor to the matzo balls.
- ¼ cup parsley, chopped: Freshness and color to brighten the dish.
- 2 tablespoons fresh dill, chopped: Adds an aromatic and flavorful touch.
- 3 tablespoons schmaltz: Traditional chicken fat that enhances the flavor.
- ½ cup chicken broth: Added to the matzo mixture for moisture.
- 2 tablespoons unsalted butter: For sautéing the carrots, enriching the overall taste.
- 3 medium carrots, sliced: Adds sweetness and texture.
- Sprigs of dill: For garnish, elevating the presentation.
The Method for Matzo Ball Soup
Making Matzo Ball Soup involves a few steps, but trust me, it’s worth every minute! The process is simple and allows you to enjoy the aroma of delicious broth and fresh ingredients filling your kitchen. Let’s get started!
Begin by preparing the chicken broth. Chill 4 quarts of chicken broth in the refrigerator uncovered for about four hours or preferably overnight. This helps to develop richer flavors.
When ready, take the broth from the refrigerator. Preheat your oven to 350°F. Take 2 chicken breasts, brush them with 2 tablespoons of olive oil, and season generously with salt and pepper. Place them on a baking rack over a baking sheet and roast for 40 to 50 minutes until they reach an internal temperature of 165°F. Let the chicken cool, then shred the meat from the bones.
In a medium bowl, beat the 4 eggs whites with a pinch of salt until soft peaks form. Set this aside for later.
In another bowl, combine the 1¼ cups of matzo meal, ¼ cup chopped parsley, 2 tablespoons chopped dill, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper. This mixture forms the base of your matzo balls.
Next, use a spoon to scrape the 3 tablespoons of schmaltz from the chilled broth’s surface. Mix it into the matzo mixture until well incorporated. Discard any remaining fat from the broth surface.
Stir in ½ cup of chicken broth and the egg yolks into the matzo mixture, then gently fold in half of the beaten egg whites. Gently fold in the remaining whites until fully integrated. Chill the mixture in the refrigerator for 30 minutes.
While the matzo mixture chills, heat the broth over medium heat until warmed through. In a large Dutch oven or skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 3 medium sliced carrots, sprinkling a couple pinches of salt. Cook, stirring often, until the carrots soften, about 5 to 8 minutes.
Pour the warm broth into the Dutch oven with the carrots. With damp fingers, gently form the chilled matzo mixture into 1 to 2-inch balls, carefully dropping them into the simmering broth. Cover the pot and let it simmer for 35 to 40 minutes, allowing the flavors to meld.
Once the matzo balls are cooked, serve them hot in soup bowls, garnished with fresh dill sprigs for a lovely touch!
Things Worth Knowing
- Watch your heat: Keep the broth at a gentle simmer to ensure the matzo balls cook evenly.
- Don’t rush chilling: Chilling the matzo mixture helps to firm up the balls, making them lighter.
- Customize flavors: Feel free to add more herbs or spices to the broth for different flavor profiles.
- Test for seasoning: Always taste the broth and adjust the seasoning before serving.
Tips and Variations
Creating the perfect Matzo Ball Soup can be an adventure. Here are some tips to help you along the way!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to one week.
- Freezing: This soup freezes beautifully. Just make sure to seal it well in a freezer-safe container. It can last for several months in the freezer.
- Pairing: Serve with a fresh green salad or some crusty bread for a complete meal.
- Herb Variations: Experiment with different herbs like thyme or oregano to give a unique twist.
- Matzo Ball Texture: For denser balls, add an extra egg yolk; for lighter ones, add more egg whites.
Perfect Pairings for Matzo Ball Soup
When it comes to serving Matzo Ball Soup, the possibilities are endless!
- Fresh Salad: Pairing your soup with a light green salad adds a refreshing component to the meal.
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the rich broth.
- Occasions: This soup is ideal for family dinners, holiday gatherings, or even just a cozy night in.
- Seasonal Delight: Perfect for winter months, but delicious enough to serve anytime.
- Storage Tips: Store in the fridge for up to one week or freeze for later enjoyment.
FAQ
Conclusion
The heartwarming Matzo Ball Soup is a dish that embodies comfort and tradition, making it a treasure in any kitchen. With its rich flavors and delightful textures, this soup not only warms the body but also the soul. I encourage you to try your hand at this recipe and share it with your loved ones. You’ll create not just a meal but memories that will last a lifetime.
Matzo Ball Soup
Ingredients
Equipment
Method
- Prepare the chicken broth and chill in the refrigerator uncovered for 4 hours, or preferably overnight.
- Remove the pot of broth from the refrigerator just before you are ready to start making the matzo balls.
- To roast the chicken, preheat oven to 350°F. Brush olive oil over the skin of the chicken and then liberally season with salt and pepper. Place on a baking rack on a baking sheet and roast for 40 to 50 minutes, or until you reach an internal temperature of 165°F. Set aside to cool and then remove the skin and pull the meat from the bones, shredding with your hands. Refrigerate until ready to add to the soup.
- In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks just form. Set aside.
- In a separate medium bowl, stir together the matzo meal, parsley, dill, 1 teaspoon salt, and ½ teaspoon of pepper.
- Use a spoon to scrape the schmaltz from the surface of the chilled broth. Work the schmaltz (or oil if no schmaltz) into the matzo mixture until incorporated. Remove the remaining congealed fat on the surface of the broth and discard.
- Stir in the chicken broth and then the egg yolks.
- Now, use a wooden spatula to fold in half of the egg whites into the mixture. Gently fold in the remaining whites until fully incorporated. Chill for 30 minutes in the refrigerator.
- Heat the broth over medium heat on the stove until heated through. Meanwhile, in a large Dutch oven or skillet, melt the butter over medium heat and then add the carrots. Sprinkle a couple pinches of salt over the carrots. Cook, stirring often, until softened, about 5 to 8 minutes.
- Pour the warm broth into the Dutch oven or skillet with the carrots. With dampened fingers, gently form chilled matzo mixture into 1 to 2-inch balls and then gently drop them 1 at a time into the simmering broth. Cover and simmer for 35 to 40 minutes.
- Serve hot in soup bowls and garnish with dill sprigs.
