Matzo ball soup is a beloved dish, especially popular during Passover, but it’s delicious any time of year. This traditional Ashkenazi Jewish soup features light, fluffy matzo balls served in a rich, flavorful chicken broth with tender chicken and vegetables. If you’ve ever wondered how to make matzo ball soup from scratch, you’re in the right place! I’ll walk you through the process with easy-to-follow steps, tips, and tricks to get that perfect bowl of warm, comforting soup.
What You’ll Need: Ingredients Overview
For the Broth:
– Whole chicken or chicken parts (wings, legs, or breasts)
– Carrots, celery, and onion
– Fresh dill
– Garlic (optional)
– Salt, pepper, bay leaves, and other herbs/spices as you like
– Water or chicken broth base
For the Matzo Balls:
– Matzo meal (ground matzo crackers)
– Eggs
– Schmaltz (rendered chicken fat) or vegetable oil
– Baking powder (for fluffiness)
– Salt and pepper
– Water or seltzer water (to lighten the dough)
– Optional: garlic powder, onion powder, fresh herbs
Step 1: Make the Chicken Broth
The heart of any good matzo ball soup is the broth. You want it rich, flavorful, and aromatic.
- Prepare the chicken and vegetables: Place your whole chicken or chicken parts in a large stockpot. Add roughly chopped carrots, celery stalks, and onion. Toss in bay leaves, peppercorns, and fresh dill for that classic flavor.
- Add water: Cover everything with cold water (about 3.5 to 4 quarts). Bring to a boil over medium-high heat.
- Simmer: Reduce heat to low and let it simmer gently for about 1.5 to 2 hours. Skim off any foam or impurities that rise to the top.
- Strain: Remove the chicken and vegetables. Strain the broth through a fine mesh sieve to get a clear, golden liquid.
- Optional chilling: Refrigerate the broth for a few hours or overnight to let the fat rise to the top. Skim off the fat (schmaltz) to use in your matzo ball dough for extra flavor.
Step 2: Make the Matzo Ball Dough
Matzo balls are dumplings made from matzo meal, eggs, and fat. The key is to get them light and fluffy, not dense.
- Mix wet ingredients: In a bowl, whisk together eggs and schmaltz (or vegetable oil if you don’t have schmaltz).
- Add dry ingredients: Stir in matzo meal, salt, pepper, baking powder, and any optional spices like garlic or onion powder.
- Add liquid: Pour in a few tablespoons of water or seltzer water to loosen the mixture.
- Chill: Cover the bowl and refrigerate the dough for at least 30 minutes, or up to overnight. This resting time helps the matzo meal absorb moisture and makes the balls easier to shape.
Step 3: Shape and Cook the Matzo Balls
- Form balls: Wet your hands to prevent sticking and roll the dough into golf ball-sized balls (about 1 to 1.5 inches in diameter).
- Boil: Bring a large pot of salted water to a boil. Carefully drop the matzo balls in, cover, and reduce to a simmer.
- Cook: Let them simmer gently for about 20 to 30 minutes. Flip them gently once or twice to ensure even cooking.
- Check doneness: Matzo balls should be cooked through but still tender and fluffy inside.
Step 4: Assemble the Soup
- Add vegetables: While the matzo balls cook, add diced carrots and celery to your strained broth and simmer until tender.
- Add chicken: Shred the cooked chicken from your broth and return it to the pot.
- Heat everything: Warm the broth with vegetables and chicken on low heat.
- Serve: Place a few matzo balls in each bowl and ladle the hot chicken soup over them.
- Garnish: Sprinkle fresh dill and cracked black pepper on top for that classic finishing touch.
Tips for Perfect Matzo Ball Soup
– Use schmaltz if you can: This rendered chicken fat adds incredible flavor and helps make the matzo balls tender and moist.
– Don’t skip chilling the dough: It makes shaping easier and improves texture.
– Simmer, don’t boil: Gentle simmering keeps the matzo balls from falling apart.
– Customize your broth: Add parsnips, garlic, or herbs like thyme for a personal twist.
– Cook matzo balls separately: Boiling them in water before adding to the soup keeps your broth clear and flavorful.
Matzo ball soup is more than just a meal—it’s a comforting tradition that warms the soul. With a little patience and love, you can create a bowl of soup that’s both nostalgic and delicious. Whether you’re making it for Passover or just because, this recipe will become a cherished favorite.
Enjoy your cooking adventure and savor every spoonful!
Matzo ball soup is a timeless comfort food that’s surprisingly easy to make at home. With rich broth, fluffy matzo balls, and tender chicken, it’s a dish that brings warmth and joy to any table. Give it a try—you won’t regret it!