Matzo Ball Soup Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4 servings (about 2 1/2 cups each)
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Matzo Ball Soup Recipe
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This Matzo Ball Soup Recipe, a delicious Ashkenazi Jewish dish made with chicken and dumplings. The soup is most popular at Passover, but it's tasty anytime, whether you're Jewish or not.
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Ingredients
For the matzo balls:
- 2 tablespoons vegetable oil or chicken fat (schmaltz, see note 1)
- 2 large eggs
- 1/2 cup matzo meal (one packet, see note 2)
For the soup:
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 large carrots peeled and chopped
- 4 ribs celery chopped
- 3 cloves garlic peeled and minced
- 6 cups chicken broth (see note 3)
- 1 1/2 pounds boneless, skinless, chicken breasts or thighs
- 4 to 6 parsley stems
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- Salt and freshly ground black pepper
- fresh dill for garnish
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Instructions
For the matzo balls:
- In a small bowl, whisk together the vegetable oil and eggs. Add matzo meal and stir to combine. Refrigerate the matzo at least 15 minutes or overnight. With wet hands, shape the matzo into 1-inch balls.
- In a large pot over medium-high heat, bring 10 to 12 cups of water to a boil. Add matzo balls and reduce to a simmer. Cover well and simmer until fully cooked, 20 minutes.
For the soup:
- Meanwhile, in a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes. Stir in the broth.
- Place the parsley stems, peppercorns, and bay leaves in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine. Keep one length of the twine long enough to tie to one of the pot handles, for easy removal. Add to pot.
- Add the chicken to the pot and continue to cook until vegetables are tender and the chicken registers 165 degrees when pierced at the thickest part, about 20 minutes, depending on the thickness of the chicken.
- Remove to a cutting board and cool slightly. Slice, chop, or shred as desired (I prefer shredded). Return chicken to pot. Remove sachet and discard. Season soup to taste with salt and freshly ground black pepper.
- Remove matzo balls from simmering water using a slotted spoon. Divide matzo balls between 4 bowls. Ladle soup over matzo and garnish with dill.
Notes
- Chicken fat: Traditionally, matzo balls are made with rendered chicken fat, also known as schmaltz.
- Matzo meal: Matzo (also known as matzoh or matzah) is an unleavened Jewish bread made from flour and water. Matzo meal is the crumbs made from grinding this bread and is used to make the dumplings. Manischewitz is a popular brand available at grocery stores nationwide.
- Chicken broth: If you have the time, homemade chicken stock makes the richest, most gelatinous soup. You can then use the chicken from the broth to put in your soup.
- Yield: This Matzo Ball Soup recipe makes about 10 cups, enough for 4 hearty servings, 2 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days (store the matzo balls separately from the soup if desired).
- Make ahead: Uncooked matzo balls can be held in the refrigerator 1 to 2 days, and cooked matzo balls can be held 3 to 4 days.
- Freezer: Place soup and balls into freezer-safe zip-top bags and freeze up to 3 months. Reheat to 165 degrees on a digital thermometer.
Nutrition Information
Show Details
Serving
2.5cups
Calories
440kcal
(22%)
Carbohydrates
24g
(8%)
Protein
44g
(88%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
198mg
(66%)
Sodium
1595mg
(66%)
Potassium
1017mg
(29%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6465IU
(129%)
Vitamin C
9mg
(10%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (about 2 1/2 cups each)
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 2.5cups | |
| Calories | 440kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 198mg | 66% |
| Sodium | 1595mg | 66% |
| Potassium | 1017mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6465IU | 129% |
| Vitamin C | 9mg | 10% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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