Matzo ball soup is a beloved dish that holds a special place in Jewish cuisine and culture. Often served during Passover, this hearty soup is not only a staple for the holiday but also a comforting meal enjoyed year-round. The fluffy matzo balls, combined with a rich, flavorful broth and tender vegetables, create a dish that warms the heart and soul. In this article, we’ll explore how to make a traditional matzo ball soup from scratch, along with tips for perfecting your matzo balls and broth.
Ingredients
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil (or melted schmaltz for a richer flavor)
- 1/4 cup water or chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for lighter matzo balls)
- Fresh dill or parsley (optional, for flavor)
For the Soup:
- 8 cups chicken broth (homemade or store-bought)
- 2 large carrots (sliced)
- 2 stalks celery (sliced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 bay leaf
- Salt and pepper to taste
- Fresh dill or parsley (for garnish)
Instructions
Step 1: Prepare the Matzo Ball Mixture
Start by preparing the matzo ball mixture. In a large mixing bowl, combine the matzo meal, salt, black pepper, and baking powder (if using). In a separate bowl, whisk together the eggs, vegetable oil, and water or chicken broth until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense matzo balls.
Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the matzo ball mixture for at least 30 minutes. Chilling the mixture helps the matzo meal absorb the liquid, resulting in lighter and fluffier matzo balls.
Step 3: Prepare the Soup Base
While the matzo ball mixture is chilling, you can prepare the soup base. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Add the Broth
Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer while you shape the matzo balls.
Step 5: Shape the Matzo Balls
Once the matzo ball mixture has chilled, wet your hands with water to prevent sticking. Take a small amount of the mixture (about 1 tablespoon) and roll it into a ball. Repeat this process until all the mixture is shaped into balls. You should have about 12-15 matzo balls, depending on the size.
Step 6: Cook the Matzo Balls
Carefully drop the matzo balls into the simmering broth. Cover the pot and let them cook for about 20-25 minutes. The matzo balls will expand as they cook, so make sure there’s enough space in the pot. Avoid lifting the lid during cooking, as this can cause the matzo balls to collapse.
Step 7: Season and Serve
After the matzo balls have cooked, taste the broth and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls, ensuring each serving gets a few matzo balls and plenty of vegetables. Garnish with fresh dill or parsley for added flavor and a pop of color.
Tips for Perfect Matzo Balls
- Use Fresh Ingredients: Fresh eggs and high-quality chicken broth will enhance the flavor of your soup.
- Don’t Overmix: Overmixing the matzo ball mixture can lead to dense balls. Mix just until combined.
- Chill the Mixture: Allowing the mixture to chill helps create lighter matzo balls.
- Experiment with Flavors: Feel free to add herbs or spices to the matzo ball mixture for extra flavor. Dill, parsley, or even a pinch of garlic powder can elevate the taste.
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