Description
Classic homemade Matzo Ball Soup featuring light and fluffy matzo balls simmered in flavorful chicken broth, perfect for a comforting and traditional meal.
Ingredients
Scale
Matzo Balls
- 4 large eggs
- 1/4 cup chicken schmaltz or vegetable oil
- 1 cup matzoh meal
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup seltzer, club soda, or sparkling water
Soup
- 2 quarts chicken broth, preferably homemade
Instructions
- Prepare the Matzo Ball Batter: Beat the eggs in a large bowl. Add the chicken schmaltz or vegetable oil, matzoh meal, kosher salt, and freshly ground black pepper, then stir well with a fork to combine. Pour the seltzer, club soda, or sparkling water over the mixture and stir until everything is fully incorporated.
- Chill the Batter: Cover the bowl and refrigerate the matzo ball mixture for at least four hours or up to overnight. This chilling step helps the matzo balls hold their shape and creates a tender texture.
- Form the Matzo Balls: Bring a large pot of salted water to a rolling boil. Moisten your hands slightly or use a large spring-loaded cookie scoop to form the batter into balls about the size of a golf ball. You should get approximately 10 matzo balls, depending on size.
- Cook the Matzo Balls: Drop the matzo balls gently into the boiling water. Cover the pot and reduce the heat to medium-low or low to maintain a gentle simmer. Cook the matzo balls, covered, for 30 minutes until they are cooked through and fluffy.
- Heat the Broth: While the matzo balls are simmering, heat the chicken broth in a separate pot. If desired, you can add additional ingredients such as shredded cooked chicken, vegetables, or noodles at this stage to warm through.
- Drain the Matzo Balls: Use a slotted spoon to carefully lift the matzo balls from the water once cooked. Drain them briefly in a colander to remove excess water.
- Serve the Soup: Divide the matzo balls evenly among four soup bowls. Ladle the warm chicken broth over the matzo balls and serve immediately for a comforting traditional meal.
Notes
- Chilling the batter is essential for fluffy matzo balls; do not skip this step.
- Using seltzer or club soda helps to add lightness to the matzo balls.
- You can substitute chicken schmaltz for vegetable oil to keep the recipe vegetarian-friendly.
- Matzo balls can be made in advance and stored in the refrigerator before cooking.
- Serve with additional garnishes like fresh dill or parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: Matzo Ball Soup, Jewish Soup, Traditional Jewish Recipe, Chicken Broth Soup, Comfort Food, Matzoh Meal
