Description
This classic Matzo Ball Soup recipe features tender chicken broth filled with flavorful vegetables and soft, fluffy matzo balls. Perfect for a comforting meal, it combines sautéed garlic, onion, celery, and carrots with shredded chicken and homemade matzo dumplings simmered to perfection. Finished with fresh dill for a fragrant touch, this soup is a traditional Jewish favorite ideal for family dinners or anytime you crave a wholesome, nourishing dish.
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: Mince the garlic and dice the onion, celery, and carrots. In a large pot over medium heat, sauté the garlic, onion, celery, and carrots with 1 tablespoon of vegetable oil until the onions are soft and transparent, approximately 5 minutes.
- Simmer Broth: Add the chicken breasts, chicken broth, 2 cups water, freshly cracked pepper, and one or two sprigs of dill to the pot. Cover and bring to a boil. Once boiling, reduce heat to low and let simmer gently for 30 minutes.
- Prepare Matzo Ball Dough: While the broth simmers, whisk the eggs and 3 tablespoons vegetable oil in a medium bowl. Add matzo meal, salt, baking powder, and freshly cracked pepper; stir until combined. Then add 3 tablespoons water and mix until smooth. Refrigerate the mixture for 30 minutes to let the matzo meal absorb moisture and firm up.
- Shred Chicken: Carefully remove the chicken breasts from the pot. Shred the meat using two forks, then return the shredded chicken to the soup. Taste and adjust salt if necessary.
- Form and Cook Matzo Balls: After chilling, form the matzo mixture into ping pong ball-sized dumplings. Wet your hands if needed to prevent sticking. Drop each ball gently into the simmering soup, covering the pot after adding each one. Let the matzo balls simmer uncovered for 20 minutes, ensuring the soup remains at a gentle simmer throughout.
- Garnish and Serve: Just before serving, add a couple of fresh dill sprigs for aroma and flavor. Ladle soup into bowls and enjoy warm.
Notes
- Wet your hands when forming matzo balls to prevent stickiness.
- Simmer gently to ensure matzo balls cook through without breaking apart.
- You can substitute vegetable oil with canola oil; avoid olive oil for sautéing to keep flavor traditional.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop.
- For a richer broth, use homemade chicken stock instead of commercial broth.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
