Matzo Ball Soup
User Reviews
5
Matzo Ball Soup
Description
Matzo Ball Soup combines a traditional matzo ball batter—eggs, rendered chicken fat or vegetable oil, matzo meal, baking powder, and salt—which is chilled before forming into small balls. Meanwhile, the soup base is made by sautéing onions, carrots, celery, and garlic in fat, then adding shredded cooked chicken, seasoning, and chicken broth. Dropped matzo balls simmer in the broth until puffed and cooked through.
The soup presents a blend of tender vegetables and ample chicken pieces in a light yet flavorful broth. The matzo balls have a light texture due to baking powder, balancing the hearty elements. Parsley garnish adds a fresh finish.
You can serve the soup as a warming starter or main dish, especially during colder months or for traditional Jewish holidays. Using store-bought broth streamlines preparation, while homemade broth can deepen flavor.
The baking powder can be adjusted to preference, reducing for denser balls or omitting altogether. Refrigeration of the batter before shaping ensures better matzo ball texture.
Ingredients
For the matzo balls
- 3 egg
- 1/4 cup schmaltz schmaltz is rendered chicken fat, melted, or vegetable oil
- 3 tablespoons club soda seltzer water
- 3/4 cup matzo meal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
For the soup
- 1 tablespoon vegetable oil or schmaltz
- 1/2 cup onion finely diced
- 3/4 cup carrot peeled, halved lengthwise, and sliced
- 3/4 cup celery sliced
- 1 1/2 teaspoons garlic minced
- 2 1/2 cups chicken shredded, cooked
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 8 cups chicken broth I use low sodium
- 2 tablespoons parsley chopped
Instructions
For the matzo balls
- Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
For the soup
- Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
- Add the garlic to the pot and cook for 30 seconds.
- Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
- Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
- Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
- Sprinkle with parsley, then serve.
Notes
- Baking powder makes matzo balls lighter; reduce or omit it for denser texture.
- Store-bought broth is a convenient option, but homemade broth adds depth.
- Refrigerate matzo ball batter for at least one hour before shaping for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 82mg | 27% |
| Sodium | 589mg | 25% |
| Potassium | 404mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2848IU | 57% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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