Matzo Ball Soup
How to make Matzo Ball Soup
Ingredients:
Soup:
1 Tbsp vegetable or canola oil
2 cloves garlic
1 yellow onion
3 carrots
3 stalks celery
1 chicken breast (about 3/4 lb.)*
6 cups chicken broth**
2 cups water
Freshly cracked pepper
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
3 Tbsp water
Instructions:
Step 1:
Mince the garlic and dice the onion, celery, and carrots.
Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Step 2:
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot.
Place a lid on the pot and let it come up to a boil.
Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
Step 3:
While the soup is simmering, mix the matzo ball dough.
In a medium bowl, whisk together the eggs and vegetable oil.
Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil.
Stir until well combined.
Finally, add 3 Tbsp water and stir until smooth again.
Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
Step 4:
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork.
Return the shredded chicken to the soup.
Taste the broth and adjust the salt if needed.
Step 5:
Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls.
Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one.
Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid.
Make sure the soup is gently simmering the entire time.
Step 6:
Add a couple sprigs of fresh dill just before serving.
Notes:
*My chicken breasts were on sale. You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.
**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.
Nutrition Information:
Serving: 2Cups | Calories: 317.98kcal | Carbohydrates: 23.36g | Protein: 18.14g | Fat: 17.66g | Sodium: 1724.1mg | Fiber: 1.96g
Frequently Asked Questions:
What is matzo meal, and where can I find it?
Matzo meal is a type of unleavened bread that’s finely ground.
You can usually find it in the kosher or ethnic foods section of your grocery store.
Can I use chicken thighs instead of chicken breast for the soup?
Yes, you can use chicken thighs instead of chicken breast for a richer flavor.
Adjust the quantity as needed.
Can I make the matzo ball dough in advance?
Yes, you can prepare the matzo ball dough and refrigerate it for up to a day before forming and cooking the balls.
Is it possible to use pre-made chicken broth for the soup?
Yes, you can use pre-made chicken broth, but using a combination of broth and water as suggested in the recipe provides a well-balanced flavor.
Can I freeze matzo ball soup?
While the soup can be frozen, matzo balls may become softer upon reheating.
Consider freezing the soup without matzo balls and making fresh ones when serving.
What can I use as a matzo meal substitute?
If matzo meal is unavailable, you can make a substitute by crushing plain matzo crackers into a fine texture.
Can I add other vegetables to the soup?
Certainly! Feel free to customize the soup with additional vegetables like spinach, leeks, or parsnips for added flavor and nutrition.
How do I know when the matzo balls are cooked?
Matzo balls are cooked when they have doubled in size and are firm yet light.
They will float to the surface when done.
Can I make the soup vegetarian?
Yes, you can make a vegetarian version by using vegetable broth and skipping the chicken.
Add extra vegetables or tofu for a hearty vegetarian option.
Can I use dried dill instead of fresh?
Yes, dried dill can be used, but fresh dill provides a more vibrant flavor. If using dried dill, start with a smaller amount and adjust to taste.