Pin it
That first taste of a properly prepared Matzo Ball Soup is truly something special – the way that rich, golden broth warms you right up, and how those fluffy matzo balls give way just right when you dig in. This simple dish packs generations of warmth and family history into every serving, linking relatives through time with its straightforward but deeply comforting taste. I've tweaked my recipe for ages, hunting for that sweet spot between airy, light matzo balls and a rich, flavorful broth that makes this soup feel like so much more than its basic ingredients.
I can still picture the time I made this soup for my buddy Sarah during a tough winter when she was bouncing back from an operation. She closed her eyes after her first spoonful and just whispered, "This makes everything better." That's what a good matzo ball soup does – it feeds both your stomach and your soul.
Key Ingredients and Shopping Advice
- Matzo Meal: Go for the finely ground stuff instead of coarse varieties if you want super fluffy matzo balls. You can't go wrong with brands like Streit's or Manischewitz at regular grocery stores.
- Eggs: Pick fresh ones with bright, golden-orange yolks to give your matzo balls gorgeous color and better taste.
- Fat Choice: Old-school recipes use schmaltz (chicken fat), but you can swap in olive oil or plain butter with great results.
- Chicken Broth: Nothing beats homemade, but good store-bought works fine too if you jazz it up with extra veggies and herbs.
Pin it
Your matzo meal quality really affects how your matzo balls turn out. If you can, check when it was made – newer matzo meal usually gives you lighter, fluffier results.
Step-by-Step Cooking Guide
- Start your broth base:
- Warm up 2 tablespoons of olive oil or chicken fat in a big pot over medium heat. Toss in 1 large chopped onion and cook until see-through, around 5-7 minutes. Add 3 chopped carrots and 2 chopped celery stalks, cooking another 5 minutes. Sprinkle with 1/2 teaspoon salt.
- Build a richer broth:
- Add 8 cups of chicken broth to the pot. Drop in 1 bay leaf, 3 fresh thyme sprigs (or 1/2 teaspoon dried), 1/4 teaspoon black pepper, and another 1/2 teaspoon salt. Let it come to a gentle boil, then turn down to a simmer while you work on the matzo balls.
- Mix your matzo ball ingredients:
- In a bowl, beat 4 large eggs until they're foamy. Pour in 1/4 cup of olive oil or chicken fat and 1/4 cup of finely chopped parsley. Separately, combine 1 cup of matzo meal, 1 teaspoon salt, and 1/4 teaspoon black pepper. Slowly mix the dry stuff into the egg mixture.
- Get the moisture right:
- Stir in 1/4 cup of cold water or seltzer water to your mix. Stir lightly and put it in the fridge for at least 30 minutes.
- Form your matzo balls correctly:
- Wet your hands and gently roll the matzo mix into 1-inch balls, handling them softly to keep them light.
- Cook them gently:
- Bring your broth to a steady simmer. Carefully drop in the matzo balls and put the lid on. Let them cook for 30-40 minutes without peeking.
- Serve at the right moment:
- Scoop 1-2 matzo balls into each bowl with plenty of broth. Top with some parsley and a bit of black pepper.
- Save leftovers properly:
- Keep matzo balls and broth in separate containers in the fridge for up to three days. Warm them up by simmering the balls in the broth.
My grandma could tell with just one tiny sip of broth if it needed more salt, pepper, or just more time on the stove. Over the years of making this soup, I've learned that tasting as you go is absolutely key.
I still remember watching my grandma make this soup, her hands moving from memory without checking any recipe card. When I asked how she knew what she was doing, she just smiled and said, "The soup talks to you if you listen." Now that I've made matzo ball soup countless times myself, I get what she meant – you develop a feel for it after a while.
Pin it
Frequently Asked Questions
- → How do I keep my matzo balls light and airy?
- The trick is to avoid overmixing and let the dough chill for about 30 minutes. This rest time lets the matzo meal soak up the liquid. Adding a splash of seltzer or a small pinch of baking powder (if not for Passover) can also help fluff them up.
- → Can I prep this soup ahead of time?
- Definitely! Make the broth and the matzo balls separately up to 2-3 days earlier. Store them in separate containers in the fridge. Heat them gently together when you're ready, keeping the balls out of the broth until then to keep them from getting too soggy.
- → What’s schmaltz? Can it be swapped out?
- Schmaltz is rendered chicken fat that adds a rich flavor to dishes. If you don’t have it, you can use olive oil, vegetable oil, or even melted butter (if you're not keeping it kosher).
- → Can I make a veggie-friendly version?
- Sure! Replace the chicken broth with vegetable broth. Use olive oil or a neutral oil instead of schmaltz in the matzo balls. Throw in extra herbs or even a sprinkle of nutritional yeast for a boost of flavor.
- → Why are my matzo balls breaking apart?
- If they’re crumbling, the mix might’ve been too wet or not chilled enough before cooking. Rest the dough for at least 30 minutes, and handle them gently while shaping. Once in the pot, try not to stir the soup too much to avoid breaking them.