Matzo Ball Soup Recipe
User Reviews
4.6
Matzo Ball Soup Recipe
Description
Matzo Ball Soup Recipe begins with sautéing garlic, onions, celery, and carrots in vegetable oil to form a flavor base. Chicken breast simmers in chicken broth and water with fresh dill and pepper to produce a light, aromatic broth. Meanwhile, matzo balls are made by mixing eggs, vegetable oil, matzo meal, salt, baking powder, pepper, and water, then chilled to relax the batter. After the broth cooks, shredded chicken is returned to the pot and matzo balls are simmered until plump and tender.
This soup is a traditional comfort food, known for its combination of moist, tender dumplings and clear broth enriched with subtle vegetable and herb flavors. It is often enjoyed as a starter or light meal, especially in Jewish cuisine during holidays.
Optional ingredient considerations include using bone-in chicken for richer flavor and substituting oils in the matzo balls according to availability or preference. The recipe avoids matzo ball mixes in favor of matzo meal for an authentic texture.
Ingredients
Soup
- 1 Tbsp vegetable oil $0.04, or canola oil
- 2 cloves garlic $0.16
- 1 yellow onion $0.40
- 3 carrot $0.75
- 3 celery $0.56, stalks
- 2 chicken breast $6.25, boneless, skinless, about 1.25 lb
- 6 cups chicken broth $1.02
- 2 cups water $0.00
- black pepper $0.01, freshly cracked
- dill $0.65, fresh, few sprigs
Matzo Balls
- 3 egg $0.75, large
- 3 Tbsp vegetable oil $0.12, or canola oil
- 3/4 cup matzo meal $1.02
- 1 tsp salt $0.05
- 1/2 tsp baking powder $0.04
- black pepper $0.01, freshly cracked
- 3 Tbsp water $0.00
Instructions
- Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
- Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
- After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
- Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
- Add a couple sprigs of fresh dill just before serving.
Notes
- Bone-in chicken breasts provide more flavor, but remove skin before shredding for the soup.
- Better Than Bouillon can be used to create broth in needed quantities for convenience and flavor.
- Vegetable or canola oil works well in matzo balls, though traditional recipes may use chicken fat if available.
- Be sure to use matzo meal specifically, not pre-packaged matzo ball mix, for proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(2 cups soup, 3 matzo balls each)
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Sodium | 1761mg | 73% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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