Description
This classic Matzo Ball Soup features light and fluffy matzo balls simmered in a flavorful homemade chicken broth with tender vegetables and shredded chicken. A comforting and traditional Jewish recipe perfect for chilly days or anytime you crave a hearty, nourishing soup.
Ingredients
Scale
Matzo Balls
- 3 eggs
- 1/4 cup melted schmaltz OR vegetable oil (schmaltz is rendered chicken fat)
- 3 tablespoons club soda (seltzer water)
- 3/4 cup matzo meal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Soup
- 1 tablespoon vegetable oil OR schmaltz
- 1/2 cup onion, finely diced
- 3/4 cup carrots, peeled, halved lengthwise, and sliced
- 3/4 cup celery, sliced
- 1 1/2 teaspoons minced garlic
- 2 1/2 cups cooked chicken, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 cups chicken broth, low sodium recommended
- 2 tablespoons chopped parsley
Instructions
- Prepare the Matzo Ball Mix: In a bowl, beat 3 eggs thoroughly. Whisk in 1/4 cup melted schmaltz or vegetable oil, followed by 3 tablespoons of club soda. Stir in 3/4 cup matzo meal, 1/2 teaspoon baking powder, and 1 teaspoon salt until fully combined. Cover the mixture and refrigerate for at least one hour to allow it to firm up.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil or schmaltz in a large pot over medium heat. Add 1/2 cup finely diced onion, 3/4 cup peeled and sliced carrots, and 3/4 cup sliced celery. Cook for 4-5 minutes or until the vegetables are softened and fragrant.
- Add Garlic: Stir in 1 1/2 teaspoons minced garlic and cook for 30 seconds to release its aroma.
- Combine Chicken and Seasonings: Add 2 1/2 cups of shredded cooked chicken, 1 teaspoon Italian seasoning, and salt and pepper to taste. Pour in 8 cups of low sodium chicken broth and bring the soup to a simmer.
- Form and Add Matzo Balls: Using a tablespoon or small scoop, shape the chilled matzo ball mixture into 1-inch balls. Gently drop each matzo ball into the simmering soup.
- Simmer the Soup: Cover the pot and let the soup simmer for 25-30 minutes, or until the matzo balls have puffed up and the vegetables are tender.
- Garnish and Serve: Sprinkle 2 tablespoons chopped parsley over the soup before serving to add fresh flavor and color.
Notes
- Schmaltz adds a rich traditional flavor but vegetable oil is a great substitute for a lighter or vegetarian option.
- Chilling the matzo ball mixture helps the balls hold their shape while cooking.
- Adjust salt and pepper according to your taste preference, especially if using salted broth.
- The soup can be made ahead and reheated gently; matzo balls may absorb broth upon standing.
- For a gluten-free version, substitute matzo meal with gluten-free matzo or an appropriate breadcrumb alternative if available.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: Matzo Ball Soup, Jewish Soup, Comfort Food, Chicken Soup, Traditional Recipe, Matzo Balls
