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Matzo Ball Soup is a quintessential dish in Jewish cuisine, often served during Passover and family gatherings. This heartwarming soup, with its fluffy matzo balls and rich chicken broth, has roots in Ashkenazi Jewish culture. It's more than just a meal; it's a tradition passed down through generations. Perfect for cold winter nights or as a soothing remedy when you're feeling under the weather, this soup is a staple in many Jewish households. The gentle flavors and comforting aroma create a sense of nostalgia and warmth, making it an inviting dish for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

Matzo Balls
  • 1 cup matzo meal
  • 4 large eggs beaten
  • 1/4 cup vegetable oil
  • 1/4 cup seltzer water for extra fluffiness
  • 1 tsp salt
  • 1/4 tsp black pepper
Chicken Soup
  • 1 whole kosher chicken cut into pieces
  • 12 cups water
  • 4 medium carrots peeled and sliced
  • 3 stalks celery chopped
  • 1 large onion quartered
  • 2 cloves garlic peeled and smashed
  • 1 bunch fresh dill tied with kitchen string
  • 1 bunch fresh parsley tied with kitchen string
  • 2 tsp salt or to taste
  • 1 tsp black pepper or to taste

Method
 

Prepare the Matzo Balls
  1. In a large bowl, combine the matzo meal, beaten eggs, vegetable oil, seltzer water, salt, and pepper. Mix well until the ingredients are fully incorporated.
  2. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up.
Make the Chicken Soup
  1. In a large pot, add the kosher chicken pieces and cover them with water. Bring to a boil over medium-high heat.
  2. Skim off any foam that rises to the surface, then add the carrots, celery, onion, garlic, dill, and parsley. Season with salt and black pepper.
  3. Reduce the heat to low, cover, and let the soup simmer for about 90 minutes, or until the chicken is tender and cooked through.
Cook the Matzo Balls
  1. Bring a separate large pot of salted water to a boil.
  2. With wet hands, form the chilled matzo meal mixture into 1-inch balls and gently drop them into the boiling water.
  3. Reduce the heat, cover the pot, and simmer the matzo balls for 30 minutes until they are fully cooked and fluffy.
Assemble the Soup
  1. Remove the chicken pieces from the soup and shred the meat, discarding the skin and bones.
  2. Return the shredded chicken to the pot and adjust the seasoning with additional salt and pepper if needed.
  3. Ladle the hot chicken soup into bowls and add a few matzo balls to each serving. Serve immediately, garnished with additional fresh dill if desired.

Notes

To store leftovers, keep the matzo balls and soup in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop. For a vegetarian version, replace the chicken with a vegetable broth and add more vegetables such as parsnips and leeks.