Matzo Ball Soup
User Reviews
5
Matzo Ball Soup
Description
Matzo Ball Soup is a traditional dish comprising matzo balls crafted from a mixture of matzo meal, lightly beaten eggs, carbonated water, and schmaltz or olive oil, seasoned with salt and black pepper. The use of carbonated water helps produce fluffier matzo balls that remain substantial but light. After chilling the mixture, the matzo balls are formed gently to retain airiness and cooked gently in a savory chicken broth enriched with diced carrots and celery, seasoned with salt, pepper, and fresh herbs like dill or parsley.
The soup combines the richness of the broth with the tender, slightly springy texture of the matzo balls. Maintaining a steady simmer during cooking prevents the matzo balls from breaking or becoming dense. The carrots and celery add mild sweetness and body to the broth, complementing the soft matzo balls. This dish serves well as a hearty starter or a comforting meal, especially on cooler days.
Careful chilling and not over-handling the dough ensure tender matzo balls. Cooking the soup at a gentle simmer without boiling preserves the texture of the matzo balls and clarity of the broth.
Ingredients
- For the Matzo Balls:
- 4 egg lightly beaten with a fork, large
- 1/2 cup carbonated water highly recommended for matzo balls that are fluffier and lighter but still substantive, seltzer
- 1/4 cup schmaltz if making homemade chicken broth you can chill and scrape off the chicken fat layer/schmaltz on top to use, for best flavor, or olive oil
- 1 cup matzo meal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- For the soup:
- 6 cups chicken broth my favorite store-bought broth, Aneto brand
- chicken broth click link for recipe, or homemade
- 1 carrot diced, large
- 1 celery diced, large rib
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- dill or parsley, chopped, for serving
Instructions
- To Make the Matzo Balls:In a small bowl, combine the matzo meal, salt and pepper.In a separate mixing bowl, add the whisked eggs, seltzer, and schmaltz or olive oil and whisk together. Add the dry mixture to the wet mixture and stir to form a thick, sticky paste. Chill, uncovered, for at least 30 minutes.Lightly oil the palms of your hands and gently roll the mixture into balls avoiding compressing them too much. They can be anywhere from 1 to 2 inches in diameter depending on your preference. Keep in mind they will expand as they cook.
- To Make the Soup:Pour the chicken broth into a large pot. Add the carrots, celery, salt and pepper. Bring to a boil. Reduce it to a simmer and carefully lower the matzo balls into the broth. Adjust the heat to keep the broth going at a steady simmer but do not let it boil. After the matzo balls are all in the broth, gently move them around a bit to prevent them from sticking to each other. Then cover the pot with the lid and simmer gently for 30-40 minutes. Periodically turn the balls over to ensure they're cooking evenly. Add salt and pepper to taste. Divide the matzo balls between soup bowls and ladle the broth over them.Sprinkle with chopped fresh dill (my favorite) or parsley. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 182mg | 61% |
| Sodium | 1863mg | 78% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2798IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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