Description
A comforting and classic Jewish soup made with light, fluffy dumplings (matzo balls) served in a savory chicken broth. Often enjoyed during Passover and holidays, this dish is known for its warmth, simplicity, and nourishing qualities.
Ingredients
🛒 Ingredients (for 4–6 servings):
For the Soup:
1 whole chicken (about 3–4 lbs) or 6 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, peeled and halved
2 cloves garlic
1 small bunch fresh dill
Salt and black pepper to taste
For the Matzo Balls:
1 cup matzo meal
4 large eggs
¼ cup schmaltz (chicken fat) or vegetable oil
¼ cup water or chicken broth
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley or dill, finely chopped (optional)
Instructions
📝 Instructions:
Step 1: Prepare the Broth
In a large pot, add chicken, carrots, celery, onion, and garlic. Cover with water (about 10–12 cups). Bring to a boil, then reduce heat and simmer for 1.5–2 hours. Skim foam as needed. Remove chicken, strain broth, and season with salt and pepper.
Step 2: Make the Matzo Ball Mixture
In a bowl, whisk eggs with schmaltz (or oil) and water. Stir in matzo meal, salt, pepper, and herbs if using. Mix until combined. Cover and refrigerate for 30 minutes to firm up.
Step 3: Form Matzo Balls
Bring a separate pot of salted water or broth to a gentle boil. With wet hands, form the chilled mixture into 1-inch balls.
Step 4: Cook Matzo Balls
Drop balls into simmering liquid. Cover and cook for 30–40 minutes until tender and cooked through. Avoid lifting the lid too often.
Step 5: Assemble Soup
Add cooked matzo balls to the prepared broth. Add sliced carrots (from broth or fresh) and garnish with fresh dill. Serve hot.
Notes
- Texture Tip: For fluffier matzo balls, avoid overmixing and let the batter rest well before shaping.
- Flavor Boost: Use homemade broth for the best depth of flavor.
- Shortcut: You can use a matzo ball soup mix (like Manischewitz) for convenience.
- Storage: Soup keeps well refrigerated for up to 3 days and can be frozen without the matzo balls.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmered / Boiled
- Cuisine: Jewish / Ashkenazi