Matzo Ball Soup
Matzo Ball Soup is a traditional Jewish dish often served during Passover. This comforting soup features light and fluffy matzo balls floating in a savory chicken broth, adorned with fresh vegetables. Perfect for cold days or special occasions.
Equipment
- 1 large soup pot
- 1 mixing bowl
- 1 whisk
- 1 ladle
- 1 soup spoon
- 1 spoon or cookie scoop
Ingredients
- 1 cup matzo meal
- 4 large eggs
- ¼ cup vegetable oil
- ¼ cup water or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh dill or parsley optional
- 8 cups chicken broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- to taste salt and black pepper
- fresh dill or parsley for garnish optional
Instructions
- In a mixing bowl, whisk together the eggs, vegetable oil, water or chicken broth, salt, and black pepper until well blended.
- Gradually mix in the matzo meal until combined. If using, fold in the chopped dill or parsley. Refrigerate the mixture for at least 30 minutes to firm up.
- In a large soup pot, heat the chicken broth over medium heat. Add the diced carrots, celery, onion, garlic, and dried thyme. Season with additional salt and black pepper to taste. Bring to a simmer.
- While the soup is simmering, wet your hands or a spoon with water and form the matzo mixture into small balls, about the size of a walnut.
- Once the broth is simmering, gently drop the matzo balls into the pot. Cover and cook for 20-25 minutes, until the matzo balls are cooked through and fluffy.
- Once the matzo balls are done, remove the pot from heat and let it sit for a few minutes. Serve hot, garnished with additional fresh dill or parsley if desired.
Notes
For a heartier soup, you can add shredded cooked chicken towards the end of cooking.
Adjust the seasoning of the broth to taste, as some broth brands can be quite salty.
Matzo ball soup can be refrigerated for up to 3 days; the matzo balls may expand slightly upon resting.