Enjoy the Cozy Delight of Matzo Ball Soup
Are you looking for a comforting, family-friendly recipe that warms you from the inside out? This matzo ball soup is not only easy to make, but it also packs in flavors that will linger with you long after the last spoonful! Just imagine cozying up in your favorite chair, sipping this delicious soup, while the aroma of fresh dill and simmering chicken fills your home. This is one dish that brings people together, as it has been cherished around dinner tables for generations.
Why You’ll Love This Matzo Ball Soup
Whether it’s a chilly evening or a special holiday gathering, matzo ball soup is the ultimate go-to dish that feels like a warm hug in a bowl. This soup is not just about sustenance; it’s about creating memories with loved ones, sharing stories, and filling your home with a sense of comfort and love. Packed with wholesome ingredients, this soup delivers nourishment that both kids and adults will enjoy.
How to Make Matzo Ball Soup
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Matzo Ball Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting, family-friendly matzo ball soup that warms you from the inside out, packed with flavors and wholesome ingredients.
Ingredients
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 2 boneless, skinless chicken breasts (about 1.25 lb.)
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper
- Few sprigs fresh dill
- 3 large eggs
- 3 Tbsp vegetable or canola oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- 3 Tbsp water
Instructions
- Minced the garlic and diced the onion, celery, and carrots. In a large pot, heat the vegetable oil over medium heat, then add the garlic, onion, celery, and carrots. Sauté for about 5 minutes, or until onions become soft and transparent.
- Add the chicken breasts, chicken broth, 2 cups of water, freshly cracked pepper, and a sprig or two of dill. Cover the pot and bring to a boil. Once boiling, reduce heat and let it simmer for 30 minutes.
- While the soup is simmering, prepare the matzo balls. In a medium bowl, whisk together the eggs and oil. Add matzo meal, salt, baking powder, and freshly cracked pepper. Stir until well-blended, then fold in 3 Tbsp of water and mix until smooth. Refrigerate for 30 minutes.
- Once the soup has simmered, remove the chicken breasts and shred them with a fork. Stir the shredded chicken back into the soup and adjust salt if needed.
- Form the matzo mixture into balls about the size of ping pong balls, and gently drop them into the simmering soup. Let simmer for 20 minutes without lifting the lid.
- Before serving, toss in a few sprigs of fresh dill for added flavor.
Notes
For extra flavor, add a splash of lemon juice before serving. Serve with crusty bread and consider a light salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Ingredients:
- 1 Tbsp vegetable or canola oil ($0.04)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.40)
- 3 carrots ($0.75)
- 3 stalks celery ($0.56)
- 2 boneless, skinless chicken breasts (about 1.25 lb.)* ($6.25)
- 6 cups chicken broth** ($1.02)
- 2 cups water ($0.00)
- Freshly cracked pepper ($0.01)
- Few sprigs fresh dill ($0.65)
- 3 large eggs ($0.75)
- 3 Tbsp vegetable or canola oil*** ($0.12)
- 3/4 cup matzo meal**** ($1.02)
- 1 tsp salt ($0.05)
- 1/2 tsp baking powder ($0.04)
- Freshly cracked pepper ($0.01)
- 3 Tbsp water ($0.00)
Directions:
Start by mincing the garlic and dicing the onion, celery, and carrots. In a large pot, heat the vegetable oil over medium heat, then add the garlic, onion, celery, and carrots. Sauté for about five minutes, or until the onions become soft and transparent.
Now, add the chicken breasts, chicken broth, 2 cups of water, some freshly cracked pepper, and a sprig or two of dill. Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes.
While the soup is simmering, let’s prepare the matzo balls. In a medium bowl, whisk together the eggs and oil. Then, add the matzo meal, salt, baking powder, and some freshly cracked pepper. Stir until it’s well-blended. Lastly, fold in 3 Tbsp of water, mixing until smooth. Pop this mixture into the fridge for about 30 minutes to let the matzo meal absorb the moisture.
Once the soup has simmered, carefully remove the chicken breasts from the pot and shred them with a fork. Stir the shredded chicken back into the soup. Give the broth a taste and adjust the salt if needed.
After the matzo mixture has set in the fridge, form it into balls about the size of ping pong balls. Gently drop these into the simmering soup, covering with the lid each time. If the mixture feels sticky, wet your hands to make it easier to handle. Once all the dough is added, let the soup simmer for 20 minutes without lifting the lid.
Just before serving, toss in a few sprigs of fresh dill for a burst of flavor.
Serving Suggestions for Your Matzo Ball Soup
This delightful matzo ball soup can be served in large bowls, garnished with additional dill for a pop of color. It pairs wonderfully with a side of crusty bread , perfect for dipping! Consider preparing a light salad as well for a well-rounded meal that will leave your family feeling nourished and satisfied.
Storing Your Leftover Matzo Ball Soup
If you happen to have any leftovers (which is rare!), let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze the soup for later enjoyment, but keep in mind that the matzo balls may soften after thawing.
Helpful Tips for the Perfect Matzo Ball Soup
- Be sure to let the matzo mixture rest in the fridge as it helps develop the right texture for the dumplings.
- For an extra-decadent flavor, try adding a splash of lemon juice before serving.
- Don’t skip the fresh dill , it really elevates the flavor profile of this soup!
Variations to Try
Want to mix things up? Consider adding your favorite vegetables, such as peas or corn, to elevate the nutritional value. You could also replace the chicken with tofu for a delightful vegetarian option!
FAQs
1. Can I make matzo ball soup in advance?
Absolutely! You can prepare it a day ahead. Just store the soup and dumplings separately to maintain texture.
2. What are matzo balls made of?
Matzo balls are primarily made from matzo meal, eggs, and a fat like oil or chicken fat, mixed to form a dough.
3. Why are my matzo balls dense?
Dense matzo balls may be due to overmixing or not allowing the mixture to rest long enough. Take care to mix gently, and refrigerate before cooking.
Embrace the simplicity and wholesome goodness of this matzo ball soup and share a bowl of love with your family today! Enjoy your cooking adventure!