Matzo Ball Soup is a warm and comforting dish, perfect for chilly days. It features fluffy matzo balls swimming in tasty chicken broth, bringing a smile to everyone’s face!
Seriously, who doesn’t love a big bowl of homemade soup? I often make extra matzo balls because they disappear faster than my favorite TV show! 🍲
This soup is so easy to whip up—just mix, roll, and let them float in the broth. It’s my go-to for cozy nights and feels like a big hug in a bowl!
Key Ingredients & Substitutions
Matzo Meal: This is the star of the matzo balls, giving them their unique texture. If you can’t find matzo meal, you can use breadcrumbs or crushed crackers as a substitute, but the flavor will differ a bit.
Vegetable Oil: The oil adds moisture to the matzo balls. If you’re looking for a healthier option, you can use olive oil instead. It adds a nice flavor and keeps the recipe lighter.
Chicken Broth: Using homemade chicken broth can really elevate the flavor of the soup. If you’re short on time, store-bought works great too. For a vegetarian option, vegetable broth is a good substitute.
Dill: Fresh dill brightens up the soup with a fresh taste. If you can’t find it, parsley or thyme makes a nice alternative. I sometimes mix the two for added flavor!
How Can I Ensure My Matzo Balls Are Fluffy?
Fluffy matzo balls are key to a great soup. The secret is in the preparation! When mixing your ingredients, be gentle. Overmixing can make the matzo balls dense.
- After preparing the mixture, let it chill in the fridge for at least 30 minutes. This helps them firm up.
- When forming the balls, wet your hands to prevent sticking and handle them lightly to keep the air in.
- Be sure to maintain a gentle simmer while cooking in boiling water. This allows the matzo balls to expand properly, creating that lovely fluffy texture.
How to Make Matzo Ball Soup
Ingredients You’ll Need:
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water or chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh dill (optional)
For the Soup:
- 8 cups chicken broth
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh dill or parsley for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes to 1 hour to chill the matzo mixture. Cooking the soup together with the matzo balls will take around 30-35 minutes. In total, you should set aside about 1.5 hours to make this comforting dish.
Step-by-Step Instructions:
1. Prepare the Matzo Ball Mixture:
In a medium bowl, whisk together the eggs, vegetable oil, water (or chicken broth), salt, black pepper, and dill (if you’re using it). Mix until smooth and well combined. Then, gradually add the matzo meal, stirring gently just until everything is combined. Cover the bowl and pop it in the refrigerator for 30 minutes to 1 hour. This will help the mixture firm up.
2. Start the Soup:
While the matzo ball mixture is chilling, grab a large pot and heat the chicken broth over medium heat. Add in the chopped onion, minced garlic, sliced carrots, and sliced celery. Stir everything together and bring it to a gentle simmer. Let the vegetables cook for about 15-20 minutes until they are tender and flavorful.
3. Cook the Matzo Balls:
Fill another pot with salted water and bring it to a boil. Once it’s bubbling nicely, wet your hands and scoop out a portion of the chilled matzo mixture. Roll it into balls about the size of a golf ball. Carefully drop the formed matzo balls into the boiling water. Lower the heat so it’s just a gentle simmer and cover the pot. Let the matzo balls cook for 20-25 minutes, during which they will puff up and become fluffy.
4. Combine and Serve:
When the matzo balls are done cooking, use a slotted spoon to transfer them into the pot with the soup and veggies. Give everything a good stir, and season the soup with salt and pepper to taste. Allow it to simmer for an additional 5-10 minutes to let the flavors blend together beautifully.
5. Garnish and Enjoy!
Serve your hot matzo ball soup in bowls, garnished with fresh dill or parsley. Enjoy the warmth and comfort of your homemade soup!
Can I Use Gluten-Free Matzo Meal?
Absolutely! If you need a gluten-free version, look for gluten-free matzo meal, which is widely available. Just be sure to check the packaging for any other ingredients that may contain gluten and follow the same measurements listed in the recipe.
How Can I Store Leftover Soup?
Store any leftover matzo ball soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. The matzo balls may absorb some broth, so add a little extra broth or water while reheating to maintain the soup’s consistency.
Can I Make the Matzo Balls in Advance?
Yes! You can prepare the matzo ball mixture a day ahead and keep it in the refrigerator. Just make sure to cover it well. When you’re ready to cook, you can form and boil the matzo balls right before serving for the best texture.
What’s the Best Way to Ensure Fluffy Matzo Balls?
For fluffier matzo balls, be sure not to overmix the batter when adding the matzo meal—just stir until combined. Additionally, let the mixture rest in the fridge for the full hour to allow it to firm up, which helps them hold their shape while cooking.
