Hearty Matzo Ball Soup Recipe: The Ultimate Comfort Food (2024)

Homemade Matzo Ball Soup Recipe: Step-by-Step Guide

Hello, friends! Today, I’m thrilled to share with you my Matzo Ball Soup Recipe. Not what you’d expect from a French-trained chef, right? Yet, this dish became a star in my restaurant for over 21 years. Its fluffy matzo balls, combined with my exquisite homemade chicken broth, have brought joy to many.

What is Matzo Ball Soup?

Matzo Ball Soup is a traditional Jewish dish that encapsulates warmth, comfort, and simplicity. At its heart, it consists of light, fluffy matzo balls – a mixture of matzo meal, eggs, and fat – floating in a rich, savory chicken broth. My version elevates the humble ingredients into something truly special. The secret? Homemade chicken stock and a blend of fresh herbs and spices that give those matzo balls an unforgettable flavor. Trust me; this is not your average soup!

The Origins of Matzo Ball Soup

This soup has roots that stretch back centuries, integral to Jewish cuisine and tradition. Originating from Eastern Europe, Matzo Ball Soup has been a Passover staple, symbolizing both the unleavened bread the Israelites ate during their exodus from Egypt and the nurturing warmth of home. In my early days as a restaurateur, I embraced the challenge of perfecting this recipe, blending traditional techniques with a touch of French culinary flair. The result? A Matzo Ball Soup that’s both authentic and uniquely delicious.

Best Ways to Serve Matzo Ball Soup

Matzo Ball Soup shines brightest when served steaming hot. The key is in the preparation – simmering the balls gently in broth rather than water, to infuse them with flavor and keep them tender. Serve this soup as an appetizer or a main course, garnished with fresh dill or parsley for that extra pop of color and taste. It’s the ultimate comfort food, perfect for chilly evenings, holiday gatherings, or whenever you need a bowl.

Pairing Suggestions for Matzo Ball Soup

While Matzo Ball Soup can stand proudly on its own, it pairs beautifully with a variety of main dishes and sides. For a heartier meal, consider serving it alongside roasted chicken or brisket. A side of sautéed greens or a crisp salad complements the soup’s richness perfectly. And don’t forget the bread – whether it’s a slice of challah or a piece of matzo, you’ll want something to soak up that delicious broth.

Pro Tips for the Perfect Matzo Ball Soup

Creating the ultimate Matzo Ball Soup requires patience and a few insider tricks. First, don’t rush the broth. A slow-simmered, homemade chicken stock is the foundation of this dish’s deep, complex flavors. Add your matzo balls to the broth only when they’re chilled and firm, ensuring they stay intact and absorb the broth’s essence.

Bonus Pro Tip

For matzo balls that are light as air but still rich in taste, whisk your eggs vigorously before incorporating them into the matzo meal. This incorporates air and gives the matzo balls their signature fluffiness. And, if you’re feeling adventurous, a pinch of freshly grated ginger in the mix adds a subtle, warm spice that’ll make your soup stand out.

So now that you know the basics, let’s get cooking!

Matzo Ball Soup

Chef Jean-Pierre

This Soup recipe is a deeply comforting and traditional dish, beloved for its rich flavors and nourishing qualities. It combines homemade chicken broth with tender, herbed matzo balls, offering a delightful culinary experience that's perfect for warming up on a chilly day or for celebrating traditional meals with family and friends.This recipe promises a soup that's rich in flavor and history.

5 from 5 votes

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Course Soup

Servings 6 - 8 servings

Calories

Recipe Video

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Recipe Ingredients

For the Chicken Broth:

• 1 Whole Chicken, breasts removed and reserved for another use, rest cut into pieces
• 8 - 9 Chicken Wings
• 2 large Onions, quartered and cut into large chunks
• 14 approx. Whole Black Peppercorns
• 4 - 5 Thyme sprigs
• 1 whole Garlic bulb, peeled
• Parsley stems and leaves
• 5 - 6 Carrots, for both broth and as carrot wheels in the soup
• 3 - 4 Parsnips (optional)
• 4 - 5 Celery stalks
• Salt, to taste
• Water, enough to cover ingredients

For the Matzo Balls:

• 5 Eggs, beaten until frothy
• 1 ¼ cups about Matzo Meal
• 1/2 cup about Clarified Butter (or chicken fat)
• 1/2 teaspoon about Baking Powder (optional, based on Passover dietary restrictions)
• 1/2 teaspoon about Baking Soda
• 1 tablespoon about Garlic freshly chopped
• 1 tablespoon about Dill freshly chopped, plus more for garnish
• 2 teaspoons about 10 ml Freshly Grated Ginger
• Check stock to cook the balls
• Salt and Pepper, to taste

For the Soup:

• 1 tablespoon Extra Virgin Olive Oil
• 1 large Onion minced
• 2 tablespoons Garlic
• 12 cups Chicken Broth
• 2 cups Carrots thinly diced or sliced
• 2 cups Celery thinly diced
• 2 tablespoons about Dill freshly chopped
• 2 cups Sweet Potato Balls (optional)
• 2 or 3 tablespoons Tapioca Power or Corn Starch diluted in water (optional)
• Salt and Pepper to taste
• 1 Sweet Potato Balls (optional)
• 3 Scallions, sliced for garnish

Recipe Instructions

Make the Chicken Broth:

• Combine chicken pieces (reserve the legs for later use) add wings, onions, carrots, celery, parsnips, garlic, parsley, thyme, peppercorns, and salt in a large pot.

• Cover with cold water, bring to a boil, then simmer for 45/60 minutes. Skim all the foam that rises.

Make the Matzo Balls:

• In a bowl, mix beaten eggs until double in volume.

• In another bowl add the matzo meal, add clarified butter, baking powder, baking soda, garlic, dill, ginger, salt, and pepper.Add all the ingredients to the whipped eggs mixture and blend well.

• Cover with plastic wrap and refrigerate until firm at least for 1 hours.

• Roll the chilled mixture no bigger into 1 ½ inch (38mm) balls.Let them cool at least 15/30 minutes before cooking them.

• Cook the balls in a pot large enough to hold the ball in one layer.Cover them with enough stock to cover them ¾ of the way, cover the pot and at a very low heat and gently simmer them for about 30/45 minutes until fully cooked.

Make the Soup:

• In a soup pot, heat some garlic olive oil and when hot add the onion and cook until translucent.Add the garlic and the fragrant add a little chicken broth to avoid the garlic from burning.

• Add the carrots, celery, dill, and chicken reserved chicken legs.Bring to boil and reduce immediately to avoid making the soup cloudy.

• Cook for about 45 minutes.Adjust seasoning with salt and pepper, add sweet potatoes and scallions and cook for another 10 minutes.

You can find the items below used in making this dish at our online store!

Wusthof Boning Knife

Microplane - Ribbon Grater

Garlic Olive Oil

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Digital In-Oven Thermometer

Laser Thermometer

Instant Read Thermometer

Silicone Spatulas

Silicone Baking Mat

Chopper - Scrapper

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Frequently Asked QuestionsAbout Matzo Ball Soup

1. What is Matzo Ball Soup?

Matzo Ball Soup is a classic Jewish comfort food that consists of matzo balls (dumplings made from matzo meal, eggs, water, and oil or fat) simmered in chicken broth. It’s traditionally served during Passover, but its comforting qualities make it a beloved dish year-round. The soup represents a blend of simplicity and nourishment, offering a savory broth with light, fluffy matzo balls.

2. How do I make my Matzo Balls fluffy?

To achieve fluffy matzo balls, it’s essential to mix the batter gently and let it rest in the refrigerator for at least 30 minutes before cooking. This rest period allows the matzo meal to absorb the liquid, helping the balls to puff up during cooking. Additionally, using a bit of seltzer water instead of regular water can add extra lightness to the matzo balls due to the carbonation.

3. Can I make Matzo Ball Soup ahead of time?

Yes, Matzo Ball Soup can be made ahead of time. The broth can be prepared and stored in the refrigerator for up to 3 days or frozen for longer storage. Matzo balls can also be made ahead and refrigerated overnight. When ready to serve, gently reheat the broth, add the matzo balls, and simmer until the balls are warmed through.

4. What’s the secret to a flavorful Matzo Ball Soup?

The key to a flavorful Matzo Ball Soup lies in the broth. Homemade chicken stock, enriched with vegetables (like carrots, celery, and onion), herbs, and seasoning, creates a rich and savory base for the soup. Taking the time to develop this foundation ensures a deeply satisfying and aromatic soup.

5. Why do my Matzo Balls fall apart?

If your matzo balls are falling apart, it might be due to overmixing the batter or not allowing it to rest long enough in the refrigerator. Both steps are crucial for the matzo meal to properly absorb the liquid and for the fats to solidify, which helps bind the balls together during cooking.

6. Is Matzo Ball Soup healthy?

Matzo Ball Soup can be considered healthy, depending on the ingredients used. The soup is a good source of protein (especially if made with a rich chicken broth) and can be loaded with vegetables. For a lighter version, use less oil or fat in the matzo balls, and opt for a broth with reduced sodium.

7. How can I make a vegetarian Matzo Ball Soup?

A vegetarian Matzo Ball Soup can be just as delicious as its traditional counterpart. Use a rich vegetable broth as the base and consider adding umami-rich ingredients like mushrooms or a splash of soy sauce to deepen the flavor. The matzo balls themselves are naturally vegetarian, so no modifications are needed there.

8. What are the best sides to serve with Matzo Ball Soup?

Matzo Ball Soup pairs well with simple, light sides. A fresh green salad, steamed vegetables, or a slice of challah bread are excellent choices that complement the soup without overwhelming its delicate flavors.

9. Can I freeze Matzo Ball Soup?

Yes, you can freeze Matzo Ball Soup, but it’s best to freeze the broth and matzo balls separately to prevent the balls from becoming too soft upon reheating. Store in airtight containers, and when ready to enjoy, thaw and reheat gently until the soup is hot and the matzo balls are heated through.

10. What can I do if my Matzo Ball Soup tastes bland?

If your Matzo Ball Soup lacks flavor, consider enhancing the broth with additional seasonings such as garlic, dill, or a pinch of salt. A splash of lemon juice can also brighten the soup, adding a subtle zest that complements the chicken and matzo balls well.

11. How do I store leftover Matzo Ball Soup?

Leftover Matzo Ball Soup should be stored in an airtight container in the refrigerator and consumed within 3-4 days. To reheat, simply warm the soup gently on the stove until the broth is hot and the matzo balls are heated through. If the soup has thickened upon refrigeration, adding a little water or additional broth can help restore its original consistency.

12. Can I use store-bought broth for Matzo Ball Soup?

While homemade broth is preferred for its depth of flavor and customizable seasoning, store-bought broth can be a convenient and time-saving alternative for Matzo Ball Soup. Opt for a low-sodium version to better control the overall saltiness of the dish.

13. What variations can I make to traditional Matzo Ball Soup?

Matzo Ball Soup is versatile and lends itself to numerous variations. For a twist on the classic, consider adding unique ingredients like ginger or turmeric to the matzo balls, or incorporate different vegetables like sweet potatoes or leeks into the broth for added complexity and nutrition.

14. Can I make Matzo Balls without eggs?

Eggs are a key ingredient in matzo balls, acting as a binder and providing moisture. For those avoiding eggs, there are egg replacer products available that can mimic the properties of eggs in matzo ball recipes. These substitutes can help achieve a similar texture and cohesiveness.

15. Why do some recipes recommend chilling the matzo ball mixture before cooking?

Chilling the matzo ball mixture before cooking is crucial for two reasons: it allows the matzo meal to fully absorb the liquid, which helps bind the mixture together, and it solidifies the fat (oil or schmaltz), which contributes to the matzo balls’ texture. This resting period in the refrigerator is key to achieving the perfect consistency and prevents the balls from falling apart during cooking.