Classic Matzo Ball Soup
Cook
45 mins
Prep Time
15 mins
Total Time
1 hour
Serves
6
Ingredients
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- 1/4 cup water or chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for fluffier matzo balls)
For the Soup:
- 8 cups chicken broth (preferably homemade)
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, halved
- 2 cloves garlic, minced
- Fresh dill (for garnish)
- Salt and pepper, to taste
Kitchen Tools Needed:
- Large mixing bowl
- Large pot
- Spoon
- Whisk or fork
- Slotted spoon
Steps
- Make the Matzo Ball Mixture: In a large bowl, whisk together the eggs, schmaltz (or oil), water (or chicken broth), salt, and pepper. Stir in the matzo meal until well combined. If you’re using baking powder, mix it in now for extra fluffiness.
- Chill the Dough: Cover the mixture and refrigerate for at least 30 minutes to firm up. This step helps the matzo balls hold their shape during cooking.
- Prepare the Soup: While the matzo ball mixture is chilling, pour the chicken broth into a large pot and bring it to a simmer over medium heat. Add the sliced carrots, celery, onion halves, and minced garlic. Season with salt and pepper to taste. Simmer for about 20-25 minutes until the vegetables are tender.
- Form the Matzo Balls: Wet your hands with water and gently shape the chilled matzo mixture into 1-inch balls. Avoid packing them too tightly, as this can make the matzo balls dense.
- Cook the Matzo Balls: Carefully drop the matzo balls into the simmering broth. Cover the pot and cook for 25-30 minutes, until the matzo balls are cooked through and puffed up. They should float to the surface when done.
- Serve the Soup: Remove the onion halves from the soup and discard. Ladle the broth and vegetables into bowls, placing a few matzo balls in each serving. Garnish with fresh dill and serve hot.
Macros:
Total Calories: 145
Carbs: 13g
Proteins: 7g
Fats: 7g