Matzo Ball Soup

Matzo Ball Soup is more than just a bowl of comfort. It’s golden, aromatic, and filled with pillowy dumplings that soak up every bit of flavor from the savory broth. Whether you’re under the weather or just craving something that feels like a warm hug, this soup is the answer. It’s a staple for many, and once you try it, you’ll understand why it never goes out of style.

Behind the Recipe

This soup brings back memories of long afternoons in the kitchen with family, shaping matzo balls while broth simmered away on the stove. The scent of fresh dill and simmering vegetables would fill the house. Over the years, I’ve tested fluffier balls, denser ones, richer broths, and brighter herbs. This version strikes a balance—fluffy matzo balls that hold their shape, a deeply flavorful broth, and enough herbs to make every spoonful feel alive.

Recipe Origin or Trivia

Matzo Ball Soup has deep roots in Ashkenazi Jewish cuisine. Originally made with schmaltz (rendered chicken fat) and matzo meal during Passover, it was a resourceful dish that turned pantry staples into soul-soothing sustenance. Matzo itself replaces bread during Passover, and the soup became a defining way to use it creatively. Today, it’s served year-round and remains a beloved comfort dish across generations.

Why You’ll Love Matzo Ball Soup

This isn’t just chicken soup with dumplings—it’s a meal, a ritual, a remedy. Here’s why you’ll fall in love with it:

Versatile: Enjoy it as a starter or a full meal with extra veggies.

Budget-Friendly: Uses pantry staples and affordable produce.

Quick and Easy: Comes together with minimal effort once the broth is ready.

Customizable: Adjust the herbs, vegetables, or even the size of your matzo balls.

Crowd-Pleasing: Comforting, familiar, and loved by both kids and adults.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Matzo balls soak up flavor and reheat beautifully.

Chef’s Pro Tips for Perfect Results

Want matzo balls that are tender, flavorful, and don’t fall apart? Keep these tips in mind:

1. Don’t overwork the mixture: Mix gently and let it rest before forming the balls.
2. Chill the mixture: Resting in the fridge firms it up and gives better texture.
3. Use seltzer water: It makes the matzo balls lighter and fluffier.
4. Flavor your broth well: Matzo balls absorb flavor—make sure your broth tastes great.
5. Simmer, don’t boil: Boiling can break apart delicate dumplings.

Kitchen Tools You’ll Need

All you need is a handful of kitchen basics:

Large Pot: For simmering the broth and cooking matzo balls.

Mixing Bowl: To prepare the matzo mixture.

Scoop or Spoon: To shape uniform matzo balls.

Fine Mesh Strainer: Optional, for skimming broth or herbs.

Ladle: For serving that beautiful golden broth.

Ingredients in Matzo Ball Soup

Each component plays a role in making this soup so comforting and satisfying:

1. Matzo Meal: 1 cup. The base for the dumplings, made from ground matzo.
2. Eggs: 4 large. Provide structure and bind the matzo mixture.
3. Vegetable Oil: 1/4 cup. Adds moisture and richness to the dumplings.
4. Seltzer Water: 1/4 cup. Helps create a fluffy texture.
5. Salt and Pepper: To taste. Enhances the flavor of both the broth and the dumplings.
6. Carrots: 2, sliced. Add sweetness and color to the broth.
7. Celery: 2 ribs, sliced. Brings a mellow, aromatic crunch.
8. Onion: 1 small, chopped. For building broth flavor.
9. Garlic Clove: 1, smashed. Adds depth to the soup base.
10. Fresh Dill and Parsley: A small handful of each. Brings freshness and traditional flavor.
11. Vegetable Broth or Homemade Stock: 8 cups. The soul of the soup.

Ingredient Substitutions

Here are a few swaps if you’re working with what you’ve got:

Matzo Meal: Crushed plain matzo or even breadcrumbs in a pinch.

Vegetable Oil: Use schmaltz for a richer, traditional flavor.

Seltzer Water: Flat water works, but seltzer gives the best texture.

Fresh Herbs: Use dried if needed—just reduce quantity.

Vegetable Broth: Chicken broth also works if not keeping it vegetarian.

Ingredient Spotlight

Matzo Meal: This finely ground unleavened bread turns into something truly special when mixed with eggs and oil. It creates a dumpling that’s both sturdy and tender.

Fresh Dill: A key flavor in Jewish cooking. It gives the soup its brightness and signature aroma.

Instructions for Making Matzo Ball Soup

Here’s how you’ll bring this classic comfort dish to life step by step:

1. Preheat Your Equipment:
   Set your stovetop to medium heat and grab a large soup pot.
2. Combine Ingredients:
   In a bowl, mix matzo meal, eggs, oil, seltzer, salt, and pepper until combined. Cover and chill for at least 30 minutes.
3. Prepare Your Cooking Vessel:
   Fill a large pot with broth and bring to a gentle simmer. Add onion, garlic, carrots, and celery. Cook for 20–25 minutes until vegetables are tender.
4. Assemble the Dish:
   With wet hands, form chilled matzo mixture into 1-inch balls. Gently drop them into the simmering broth.
5. Cook to Perfection:
   Simmer uncovered for 25–30 minutes, flipping once, until matzo balls are puffed and cooked through.
6. Finishing Touches:
   Add chopped fresh dill and parsley. Taste broth and adjust salt and pepper if needed.
7. Serve and Enjoy:
   Ladle into bowls and serve hot, with plenty of herbs on top.

Texture & Flavor Secrets

Matzo balls should be light but satisfying, soft but not mushy. The broth should be deeply flavored—thanks to a mix of vegetables and herbs—but clean and not greasy. Each bite delivers that comforting blend of herby, savory, and slightly sweet from the carrots.

Cooking Tips & Tricks

Keep your soup on point with these tips:

• Wet your hands before forming matzo balls to prevent sticking.
• Make the matzo mixture ahead of time for even better texture.
• Keep the lid off while simmering the matzo balls so they cook evenly.

What to Avoid

Avoid these pitfalls to keep your soup comforting, not chaotic:

• Boiling too hard: Makes the dumplings break apart.
• Skipping the chill: Leads to crumbly or uneven matzo balls.
• Too much salt: Always taste as you go, especially with store-bought broth.
• Overcrowding the pot: Give dumplings space to expand.

Nutrition Facts

Servings: 6
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

Matzo ball soup is perfect for making ahead. Store cooked matzo balls and broth separately to avoid sogginess. Refrigerate up to 4 days or freeze for up to 3 months. Reheat gently on the stove before serving.

How to Serve Matzo Ball Soup

Serve with extra herbs sprinkled on top and cracked pepper. Pair it with challah, rye bread, or a crisp salad. For a heartier meal, add more vegetables or shredded chicken if desired.

Creative Leftover Transformations

Use leftovers in fresh ways:

• Shred cooked carrots and add them to a grain bowl.
• Mash matzo balls and use as dumpling filling in veggie stew.
• Heat up leftovers and serve with toasted bread and a squeeze of lemon.

Additional Tips

Want to customize further? Try adding a bay leaf or a few peppercorns to the broth. For richer flavor, sauté the onion and garlic in a little oil before adding broth.

Make It a Showstopper

Serve in deep white bowls with a swirl of olive oil, a scatter of fresh herbs, and a generous pinch of cracked pepper. It’s a humble dish with elegant potential.

Variations to Try

• Herbed Matzo Balls: Add chives, dill, or parsley directly into the dough.
• Spicy Broth: Add a pinch of red pepper flakes or sliced jalapeño.
• Lemon-Ginger Version: Add a thin slice of ginger and a splash of lemon juice to brighten the broth.
• Mushroom Broth Base: Swap stock for a deep, umami-packed mushroom broth.
• Mini Matzo Balls: Make smaller dumplings for a lighter soup starter.

FAQ’s

1. Can I make the matzo balls in advance?

Yes, shape and chill them up to a day ahead, then cook in broth when ready.

2. Can I freeze matzo ball soup?

Yes, freeze broth and matzo balls separately. Reheat in broth for best results.

3. Are matzo balls supposed to float?

They may float or sink depending on density—both are fine if fully cooked.

4. Can I use boxed broth?

Yes, just enhance it with herbs and vegetables for deeper flavor.

5. How do I make matzo balls fluffier?

Use seltzer water and don’t overmix the dough.

6. Can I make it vegetarian?

Definitely—use vegetable broth and skip schmaltz.

7. Why do my matzo balls fall apart?

Mixture may be too wet or not rested long enough.

8. How do I store leftovers?

Refrigerate soup and matzo balls separately to avoid sogginess.

9. What kind of herbs work best?

Dill, parsley, and chives are all great options.

10. Do I need to cover the pot while cooking?

No, leave it uncovered for even cooking.

Conclusion

Matzo Ball Soup is the ultimate comfort dish—simple ingredients, slow-simmered flavor, and the kind of warmth you can taste. Whether you’re cooking it for tradition, healing, or just a cozy meal, this bowl of golden broth and tender dumplings delivers every time.

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