Matzo Ball Soup
Matzo Ball Soup is a comforting and classic dish featuring fluffy matzo dumplings, a rich, aromatic broth, and tender vegetables. A simple, nourishing meal perfect for any occasion.
Equipment
- Large pot For cooking the broth and matzo balls
- Mixing bowl For preparing the matzo ball dough
- Ladle For serving the soup
- Slotted spoon For removing matzo balls from water
Ingredients
- 1 cup matzo meal
- 2 eggs lightly beaten
- 2 tablespoons chicken broth or water, for the matzo mixture
- 2 tablespoons vegetable oil
- ½ teaspoon salt for matzo dough
- 4 cups chicken broth for the soup base
- 1 small onion diced
- 2 medium carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- ½ teaspoon black pepper adjust to taste
- ¼ cup fresh dill chopped, for garnish
Instructions
- In a mixing bowl, combine matzo meal, eggs, chicken broth, vegetable oil, and salt. Mix until well combined and refrigerate for 30 minutes.
- Bring a large pot of salted water to a gentle simmer. Shape the chilled matzo mixture into small balls and drop them into the water. Cover and cook for about 25 minutes until they puff up and are cooked through.
- In another pot, heat oil and sauté onions, garlic, carrots, and celery until softened.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook for 15 minutes to allow the flavors to meld.
- Using a slotted spoon, transfer the cooked matzo balls into the soup. Let them sit in the broth for a few minutes to absorb flavor.
- Season with black pepper to taste and garnish with fresh dill before serving.
Notes
- For extra fluffy matzo balls, add a splash of seltzer water to the mixture.
- Store leftovers with the matzo balls and broth in separate containers to prevent them from becoming too soft.
- Reheat on low heat to keep the matzo balls intact.
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