Description
Classic homemade Matzo Ball Soup featuring tender chicken broth, fresh vegetables, and fluffy matzo balls. This comforting Jewish soup recipe combines sautéed aromatics, simmered chicken, and light matzo dumplings for a nourishing and satisfying meal perfect for any occasion.
Ingredients
Soup Base
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 boneless, skinless chicken breasts (about 1.25 lb.)
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper, to taste
- Few sprigs fresh dill
Matzo Balls
- 3 large eggs
- 3 Tbsp vegetable or canola oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly cracked pepper, to taste
- 3 Tbsp water
Instructions
- Sauté Vegetables: In a large pot over medium heat, add 1 tablespoon vegetable or canola oil. Mince the garlic and dice the onion, celery, and carrots, then add them to the pot. Sauté until onions become soft and transparent, approximately 5 minutes.
- Simmer Chicken Soup: Add the chicken breasts, chicken broth, 2 cups water, freshly cracked pepper, and one or two sprigs of dill into the pot. Cover with a lid and bring to a boil. Once boiling, reduce heat to low and let simmer gently for 30 minutes to develop flavors.
- Prepare Matzo Ball Dough: While the soup simmers, whisk together 3 large eggs and 3 tablespoons vegetable or canola oil in a medium bowl. Stir in 3/4 cup matzo meal, 1 teaspoon salt, 1/2 teaspoon baking powder, and freshly cracked pepper to taste. Add 3 tablespoons water and combine until smooth. Refrigerate the mixture for 30 minutes to allow it to firm up.
- Shred Chicken: After simmering, carefully remove the chicken breasts from the pot. Using a fork, shred the chicken into bite-sized pieces and return them to the soup. Taste the broth and adjust salt and pepper as needed.
- Form and Cook Matzo Balls: Once the matzo ball dough has chilled and firmed, wet your hands to prevent sticking and shape the dough into ping pong ball-sized balls. Drop each ball gently into the simmering soup. Replace the lid and let the matzo balls cook for 20 minutes while maintaining a gentle simmer.
- Garnish and Serve: Just before serving, add a few fresh dill sprigs to the soup for added aroma and flavor. Serve the soup hot and enjoy the comforting combination of broth and fluffy matzo balls.
Notes
- Wetting your hands before forming matzo balls prevents sticking and makes shaping easier.
- Maintain a gentle simmer while cooking matzo balls to keep them light and tender.
- Adjust seasoning as needed after shredding the chicken to balance flavors.
- For richer flavor, homemade chicken broth can be used in place of store-bought broth.
- Leftover soup stores well refrigerated for up to 3 days or can be frozen.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
