Matzo Ball Soup is a traditional comfort food often enjoyed during Passover. This recipe combines the flavorful richness of chicken broth with the satisfying goodness of matzo balls, carrots, and celery for a truly heartwarming dish.
Schmaltz and Matzo meal might not be staples in your pantry. Schmaltz, a type of chicken or goose fat, is often used in Jewish cuisine for its rich, savory flavor. It's available in the kosher section of some supermarkets or online. Matzo meal, made from ground matzo crackers, is a key ingredient for making the matzo balls. It can also be found in the kosher or international aisle of your local grocery store.
Ingredients for Matzo Ball Soup
Eggs: These bind the matzo balls together.
Schmaltz: This chicken fat gives the matzo balls their unique flavor.
Water: Helps to moisten and bind the matzo meal.
Salt: Enhances the flavors of the soup.
Black pepper: Adds a mild heat to the soup.
Matzo meal: This forms the base of the matzo balls.
Chicken stock: Provides a rich, savory broth for the soup.
Carrot: Adds sweetness and color to the soup.
Celery: Introduces a subtle, earthy flavor to the soup.
Parsley: Used for garnishing and infuses a fresh, herbal aroma.
One reader, Doyle Mauro says:
The matzo ball soup recipe is a game-changer! The matzo balls turned out fluffy and delicious, and the broth was rich and flavorful. It's a comforting and satisfying dish that's perfect for any occasion. I highly recommend trying this recipe - it's a winner!
Essential Techniques for Making Matzo Ball Soup
How to make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead.
How to shape and cook the matzo balls: In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking, as a covered pot helps the matzo balls cook more evenly and quickly.
How to warm the broth and vegetables: While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low. Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.
How to serve the soup: Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.
What’s more comforting than a warm bowl of chicken soup with tender and flavorful dumplings? We’re sprucing up your usual chicken soup with matzah or matzo balls which is popular among our Jewish recipes. It’s easy to make and will surely comfort and warm your heart.
How To Make Matzo Ball Soup
Matzo Ball Soup is a traditional Ashkenazi Jewish soup loaded with dumplings made of schmaltz, eggs, and water. Enjoy a hearty serving in over an hour!
Serves:
Ingredients
For Matzo Balls:
- 2large eggs
- 2tbspschmaltz,melted, or any neutral-flavored oil
- 2tbspwater
- 1tspkosher salt
- ¼tspground black pepper
- ½cupmatzo meal
For Soup:
- 6cupschicken stock
- 1large carrot,peeled and sliced thinly
- 2celery,peeled and sliced thinly
To Serve:
- 1tbspfresh parsley,or dill, chopped
- ground black pepper
Instructions
Matzo Balls:
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In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal.
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Cover the bowl tightly and chill it in the fridge for at least 2 hours, or up to a day ahead.
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In a large saucepan or soup pot, bring 3 quarts of water and 1½ teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low.
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Use your hands to roll the matzo ball mixture into approximately 1-inch balls. Gently drop them into the simmering water.
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When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size.
Soup:
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Bring the chicken broth up to a simmer in a medium 3-quart saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low.
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Simmer the vegetables in the broth for about 5 minutes, until they’re tender. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.
To Serve:
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Use a slotted spoon to transfer 3 matzo balls into each soup bowl, then ladle 1½ cups of broth into each bowl.
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Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper.
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Serve piping hot, and enjoy!
Nutrition
- Calories: 257.23kcal
- Fat: 13.27g
- Saturated Fat: 3.89g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.90g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 20.21g
- Fiber: 0.92g
- Sugar: 6.09g
- Protein: 13.21g
- Cholesterol: 109.24mg
- Sodium: 995.41mg
- Calcium: 41.82mg
- Potassium: 496.53mg
- Iron: 1.65mg
- Vitamin A: 52.38µg
- Vitamin C: 2.60mg
Crucial Technique Tip for Perfect Matzo Ball Soup
When making your matzo balls, it's important to handle the mixture gently when forming the balls. Overworking the mixture can result in dense and heavy matzo balls. For light and fluffy matzo balls, mix until just combined and roll the balls lightly in your hands.
Time-Saving Tips for Making Matzo Ball Soup Recipe
Prepare the matzo ball mixture: Prepare the matzo ball mixture a day ahead and chill it in the fridge to save time on the day of cooking.
Simultaneous cooking: While the matzo balls are simmering, prepare the broth and vegetables to maximize efficiency.
Make a large batch: Consider making a larger batch of matzo balls and soup to have leftovers for quick and convenient meals throughout the week.
Use a food processor: Utilize a food processor to quickly mix the matzo ball ingredients and achieve a consistent texture.
Pre-cut vegetables: Save time by using pre-cut vegetables, or consider prepping the vegetables in advance to streamline the cooking process.
Organize ingredients: Before starting, ensure all ingredients and cooking utensils are organized and easily accessible to minimize preparation time.
Substitute Ingredients For Matzo Ball Soup Recipe
matzo meal - Substitute with ground almonds: Ground almonds can provide a similar texture and nutty flavor to matzo meal, making it a suitable substitute for those with dietary restrictions or looking for a gluten-free option.
schmaltz - Substitute with vegetable oil: Vegetable oil can be used as a substitute for schmaltz to make the matzo balls suitable for those following a vegetarian or vegan diet.
Presenting Your Matzo Ball Soup
Elevate the matzo balls: Instead of traditional round matzo balls, shape them into small quenelles for an elegant and refined presentation.
Garnish with microgreens: Add a pop of color and freshness to the dish by delicately placing a few vibrant microgreens on top of the matzo balls.
Incorporate edible flowers: Introduce a touch of sophistication by incorporating edible flowers, such as nasturtiums or pansies, to add visual appeal and a subtle floral note to the dish.
Create a broth swirl: Use a squeeze bottle to create an artistic swirl of the warm chicken broth around the matzo balls for a visually stunning effect.
Use fine china: Serve the matzo ball soup in exquisite, fine china bowls to enhance the dining experience and showcase the dish's elegance.
Add a drizzle of truffle oil: Just before serving, delicately drizzle a small amount of high-quality truffle oil over the soup to impart a luxurious aroma and depth of flavor.
Present in a tasting menu spoon: For a unique and sophisticated presentation, serve a single matzo ball in a miniature tasting menu spoon, accompanied by a small amount of broth.
Incorporate gold leaf: For a truly opulent presentation, consider adding a delicate touch of edible gold leaf to the matzo balls or as a garnish on the rim of the bowl.
Essential Tools for Making Matzo Ball Soup
Cutting board: A flat surface used for cutting and preparing ingredients.
Chef's knife: A versatile and essential kitchen tool used for chopping, slicing, and dicing.
Stock pot: A large, deep pot used for making stocks, soups, and stews.
Slotted spoon: A spoon with slots or holes that allow liquid to drain away, commonly used for serving foods from liquid.
Saucepan: A small, deep cooking pot with a handle and often a lid, used for heating sauces and liquids.
Mixing bowl: A bowl used for mixing ingredients together.
Slotted spoon: A spoon with slots or holes that allow liquid to drain away, commonly used for serving foods from liquid.
Saucepan: A small, deep cooking pot with a handle and often a lid, used for heating sauces and liquids.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Large saucepan: A deep cooking pot with a handle and often a lid, used for cooking larger quantities of food.
Slotted spoon: A spoon with slots or holes that allow liquid to drain away, commonly used for serving foods from liquid.
Saucepan: A small, deep cooking pot with a handle and often a lid, used for heating sauces and liquids.
Storing and Freezing Matzo Ball Soup
- Let the matzo ball soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or freezer-safe bags.
- If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Refrigerator storage: The soup can be stored in the refrigerator for up to 5 days.
- Freezer storage: The soup can be frozen for up to 3 months.
- When ready to serve, thaw the frozen soup overnight in the refrigerator.
- Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through.
- If the soup appears too thick after reheating, add a little chicken broth or water to achieve the desired consistency.
- Taste and adjust the seasoning with salt and pepper if needed before serving.
- For best results, store the matzo balls and broth separately to prevent the matzo balls from becoming soggy during storage.
- To freeze matzo balls separately, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
How To Reheat Leftover Matzo Ball Soup
- To reheat leftover matzo ball soup, start by gently removing the matzo balls from the broth and setting them aside in a separate bowl. This will prevent them from becoming overly soggy or falling apart during the reheating process.
- Pour the remaining soup into a medium-sized saucepan and place it over medium-low heat. Allow the broth to slowly come to a simmer, stirring occasionally to ensure even heating and prevent scorching.
- While the broth is heating up, you can choose to reheat the matzo balls using one of two methods:
- Microwave method: Place the matzo balls in a microwave-safe bowl and cover them with a damp paper towel. Microwave on high for 30-45 seconds, or until they are heated through. This method is quick and convenient, but may result in slightly tougher matzo balls.
- Stovetop method: Bring a small pot of water to a gentle simmer. Carefully add the matzo balls to the simmering water and cook for 2-3 minutes, or until they are heated through. This method helps maintain the texture and integrity of the matzo balls, but takes a bit more time and effort.
- Once the broth is simmering and the matzo balls are heated, carefully transfer the matzo balls back into the pot with the broth. Allow the soup to simmer for an additional 1-2 minutes to ensure everything is hot and well-combined.
- If desired, you can add fresh vegetables, such as thinly sliced carrots or celery, to the simmering soup for added flavor and nutrition. Cook until the vegetables are tender-crisp, about 2-3 minutes.
- Taste the reheated matzo ball soup and adjust the seasoning as needed. You may want to add a pinch of salt, pepper, or other herbs and spices to brighten up the flavors.
- Serve the reheated matzo ball soup in bowls, garnished with fresh chopped parsley or dill for a pop of color and freshness. Enjoy your perfectly reheated, comforting meal!
Interesting Fact About Matzo Ball Soup
The matzo ball soup is a traditional Jewish dish often served during Passover. Matzo meal, a key ingredient in the matzo balls, is unleavened bread that symbolizes the Israelites' haste to leave Egypt. The soup is often enjoyed as a comfort food and is known for its healing properties, making it a popular choice for those feeling under the weather.
Is Making Matzo Ball Soup at Home Cost-Effective?
The matzo ball soup recipe is quite cost-effective for a household. The main ingredients, such as eggs, chicken stock, carrots, and celery, are generally affordable and readily available. The use of simple and basic ingredients makes it a budget-friendly option for a family meal. The approximate cost for a household of 4 people would be around $10-$15, making it an economical choice. Overall Verdict: 8/10
Is Matzo Ball Soup Healthy or Unhealthy?
The matzo ball soup recipe is a comforting and traditional Jewish dish, but it may not be the healthiest option. Here's why:
- The matzo balls are made with eggs, schmaltz (rendered chicken fat), and matzo meal, which are high in calories and saturated fat.
- The soup base is chicken stock, which can be high in sodium.
- The recipe doesn't include a significant amount of vegetables, which are essential for a balanced and nutritious meal.
However, the recipe does have some positive aspects:
- The carrots and celery provide some vitamins and minerals.
- The parsley garnish adds a small amount of freshness and nutrients.
To make this recipe healthier, consider the following suggestions:
- Replace the schmaltz with a healthier fat, such as olive oil or avocado oil, to reduce the amount of saturated fat.
- Use a low-sodium chicken stock or make your own stock from scratch to control the salt content.
- Increase the number of vegetables in the soup by adding more carrots, celery, and other nutrient-dense options like spinach, kale, or zucchini.
- Experiment with whole grain matzo meal or other whole grain alternatives to boost the fiber content of the matzo balls.
- Serve the soup with a side salad or additional steamed vegetables to create a more balanced and nutritious meal.
Editor's Opinion on This Matzo Ball Soup Recipe
The matzo ball soup recipe provided is a classic and comforting dish. The method of chilling the matzo ball mixture before shaping and cooking ensures light and fluffy matzo balls. The addition of schmaltz adds a rich and savory flavor to the matzo balls, while the carrots and celery in the soup provide a delightful crunch. The use of fresh parsley and black pepper as garnish adds a pop of color and flavor to the dish. Overall, this recipe is a wonderful representation of traditional matzo ball soup and is sure to warm the soul.
Why trust this Matzo Ball Soup Recipe:
This #recipe# has been carefully crafted to ensure authentic #flavors# and traditional #techniques#. The use of schmaltz adds a rich and savory depth to the #matzo balls#, while the #chicken stock# is simmered with fresh carrots and celery to create a comforting and nourishing #soup#. The meticulous instructions guarantee perfect #matzo balls# and a well-balanced broth. Trust in the time-honored methods and quality ingredients to deliver a truly satisfying and #delicious# #matzo ball soup# experience.
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