Matzo Ball Soup
Cozy, comforting, and steeped in tradition, Matzo Ball Soup is the ultimate heartwarming dish that bridges flavor and nostalgia. Delicate matzo balls, crafted from a blend of matzo meal, eggs, and schmaltz or vegetable oil, are gently simmered to fluffy perfection in a rich chicken broth infused with aromatic garlic, sweet carrots, earthy celery, and savory onions. Fresh dill adds a vibrant finish, while the warm, soul-soothing broth makes it a staple for cold days, holiday gatherings, or any time you crave a nourishing bowl of comfort food. With easy-to-follow instructions and simple, wholesome ingredients, this classic Jewish recipe is a timeless favorite that’s as satisfying to make as it is to eat. Enjoy it with family or friends for a meal that’s both hearty and soulfully delicious. Perfect for Passover, holidays, or everyday dinners, Matzo Ball Soup has all the hallmarks of a beloved tradition.
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Recipe Information
Ingredients
- 1 cup matzo meal
- 2 large eggs
- 2 tbsp vegetable oil or schmaltz (rendered chicken fat)
- 2 tbsp water or chicken broth
- 1 tsp salt
- 8 cups chicken stock
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 medium onion, diced
- 2 tbsp fresh dill, chopped
- 1 tsp black pepper
- 2 cloves garlic, minced
Instructions
In a medium mixing bowl, combine the matzo meal, eggs, vegetable oil (or schmaltz), water (or chicken broth), and 1/2 teaspoon of salt. Mix well until a uniform dough forms, then cover and refrigerate for at least 30 minutes to chill.
While the matzo ball mixture chills, prepare the soup base by heating a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
Pour the chicken stock into the pot and bring it to a simmer. Season with the remaining 1/2 teaspoon of salt and black pepper. Let simmer gently while you prepare the matzo balls.
Remove the chilled matzo ball mixture from the fridge. With wet hands, roll the mixture into small balls about 1 inch in diameter. You should end up with approximately 12-15 balls.
Carefully drop the matzo balls into the simmering soup. Cover the pot and let the soup simmer for 30-40 minutes, or until the matzo balls are fully cooked through and have puffed up.
Garnish the soup with chopped fresh dill and taste for seasoning, adding more salt or pepper if needed.
Serve hot, ensuring each bowl contains a generous portion of matzo balls, vegetables, and broth. Enjoy!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 18.2 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
