Matzo ball soup is a staple of many Jewish kitchens and most passover dinner tables. Each bowl containing several plump matzo balls in a warm, comforting chicken broth with simmered carrots and fresh herbs…
Often to referred to as Jewish penicillin, this comforting soup is full of health benefits and is a wonderful choice when your body needs a little help. After a quick Google search, you will fine plenty of science backed articles proving the importance of the protein in chicken, the carbohydrates in the matzo balls and the vitamins, minerals and antioxidants in the vegetables and herbs in this delicious soup.
Whether you are feeling under the weather or just crave a comforting bowl of soup, this matzo ball soup is here for you. Let’s get it started…
The most important element of matzo ball soup is the matzo meal. This breadcrumb-like mixture is crushed unleavened flatbread or matzah and it can be found in the international aisle of most grocery stores.
In addition to 1 1/3 cups of matzo meal, you will need 5 large eggs, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of black pepper, 1/4 cup of schmaltz or melted butter, 1/4 cup of club soda and 1/4 cup of finely chopped fresh dill and parsley.
If you are wondering what schmaltz is, it is liquid gold aka rendered chicken fat, that imparts rich, luscious chicken flavors to your matzo ball mix. Some delis and butchers sell schmaltz, but if you have trouble finding it, here is an easy way to make it yourself right in your own home.
Begin by whisking 5 large eggs with 1/4 cup of schmaltz (or melted butter)and 1/4 cup of club soda. The club soda helps to create light matzo balls that have wonderful flavor and will float in your broth. If you prefer heavier or more dense matzo balls, you can leave the club soda out.
Next, whisk in 1/4 cup of finely chopped fresh dill and parsley, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of baking powder and 1/4 teaspoon of black pepper.
Last, but not least, add 1 1/3 cups of matzo meal and mix until completely incorporated.
You should have a soft, but thick consistency. This mixture needs to be chilled for a few hours before cooking. This time will allow the matzo meal to absorb the liquid, which will help to keep the balls together while they boil. You can cover the bowl and chill the dough as a whole or you can drop tablespoon sized balls of dough onto a parchment lined baking sheet, cover them with plastic wrap and chill them already shaped.
I prefer to shape the matzo balls first, for several reasons. First, once the matzo balls are shaped, I can wash everything and I do love a clean, empty sink. Second, the balls will fully chill quicker than an entire bowl of dough.
Once the balls have been formed, place them onto a parchment lined plate or baking sheet, lightly cover them with plastic wrap and let them chill in the refrigerator for 2 or more hours.
While the matzo balls are chilling, gather your other ingredients. If you are short on time, you can use 10 cups of chicken stock, but if you want to make your own, check out my super simple chicken stock recipe here.
Once your matzo balls are fully chilled, bring a large pot of water to a boil and add a big pinch of salt. Carefully drop your matzo balls into the boiling water and let them cook for 15 minutes.
While the matzo balls are boiling away, bring your chicken stock to a simmer and add the chopped carrots.
Once the matzo balls have boiled for 15 minutes, they should be all puffed up and pale in color. Use a spider or large slotted spoon to transfer the matzo balls into the simmering stock and carrots. Do a quick taste test and add salt and black pepper, as necessary.
You can let the matzo balls slowly simmer away in the stock for as long as needed. The reason I suggest boiling the matzo balls in water before transferring them into the stock is so that you do not waste any of that glorious stock during the boiling process. Stock reduces pretty quickly during a rapid boil, so start with water and then continue to let them simmer over lower heat in the stock until you are ready to enjoy.
Now that the matzo balls are tender and puffy and the carrots are soft and sweet, transfer a few matzo balls into a bowl and ladle some broth and carrots over top. Add fresh herbs and a few cracks of black pepper.
If you made your own stock, shred some of the chicken off of the bone and add it into this soup too! It only adds to the already hearty, comforting flavors in this beautiful bowl.
Matzo Ball Soup
Ingredients
Matzo Balls
- 5 large eggs
- 1 1/3 cups of matzo meal
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of black pepper
- 1/4 cup of schmaltz or melted butter
- 1/4 cup of club soda
- 1/4 cup of fresh herbs, finely chopped (dill and parsley)
Chicken Stock
- 12 cups of water
- 2 bone-in skin-on chicken breasts
- 1 large yellow onion
- 3 large carrots
- 3 ribs of celery
- 2 tablespoons of whole peppercorns
- 2 teaspoons of salt
- 1 cube of organic chicken bouillon
- the peel of a large organic lemon
Soup Assembly
- 5 large carrots, peeled, chopped
- 2 cups of shredded chicken (optional)
- fresh herbs, chopped
- salt and black pepper
Instructions
Make the matzo balls...
- Whisk 5 large eggs with 1/4 cup of schmaltz or melted butter and 1/4 cup of club soda in a large bowl
- Add 1/4 cup of finely chopped dill and parsley, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of baking powder and 1/4 teaspoon of black pepper and mix to combine
- Mix 1 1/3 cups of matzo meal and mix until fully combined
- Drop tablespoons of dough onto a parchment lined plate and cover with plastic wrap. Chill for 2 hours in the refrigerator before cooking
Make the chicken stock...
- Combine 12 cups of water and 2 bone-in skin on chicken breasts with 1 small yellow onion, 3 large carrots, 3 large ribs of celery, 2 tablespoons of whole peppercorns, 2 teaspoons of salt, 1 organic chicken bouillon cube and the peel from a large organic lemon in a large stock pot and place over medium high heat
- Allow the mixture to simmer for an hour before straining
- Shred the chicken from one of the breasts and set aside to add to the soup, if desired
Cook the matzo balls...
- Bring a large pot of water to a boil and add a large pinch of salt
- Gently drop the fully chilled matzo balls into the boil water and boil for 15 minutes
Assemble the soup...
- Transfer the chicken stock (about 10 cups) into a large soup pot and bring to a low simmer over medium heat
- Add 5 large peeled and chopped carrots, the shredded chicken, salt and black pepper
- Once the matzo balls have boiled for 15 minutes, use a spider or a slotted spoon to transfer them directly into the simmering chicken stock
- Add additional salt and black pepper, as necessary, and simmer for 15 minutes or until ready to enjoy
