Classic Comforting Matzo Ball Soup Recipe

Gather the ingredients for classic comforting matzo ball soup

For a soup this robust, you may be surprised by how straightforward the ingredient list is. To prepare the soup, begin with onions, carrots, celery, a parsnip, and garlic to create a fragrant base for flavor. If parsnip isn’t to your liking, you can omit it, though it does contribute a sweet taste and a hint of earthy spice to the broth. Fresh dill and parsley bring brightness, complemented by dried bay leaves for a delicate herbal essence. Kosher salt elevates the overall taste, while a whole chicken is simmered to enrich the broth and can be shredded into the soup.

To prepare the matzo balls, combine eggs, oil, salt, garlic powder, parsley, black pepper, and matzo meal with seltzer to lighten and hydrate the mixture. For an extra savory kick, you can replace the seltzer with chicken stock and the oil with schmaltz (chicken fat) or duck fat. If you choose to skip the seltzer, adding a pinch or two of (Passover-friendly) baking powder can help provide additional lift. To prevent the chicken soup from becoming cloudy, cook the matzo balls in a seasoned broth made from store-bought chicken stock, which can be saved and frozen for future use.

Step 1: Quarter the onions

Make the soup: Remove the skin and cut the onions into quarters.

Step 2: Chop the carrots

Slice half of the carrots lengthwise into quarters.

Step 3: Chop the celery

Cut and dice half of the celery into smaller pieces.

Step 4: Halve the parsnip

Remove the skin from the parsnip and cut it in half.

Step 5: Chop the garlic

Crush, remove the skin, and coarsely chop the garlic.

Step 6: Transfer the chicken to a stock pot

Put the chicken into a large stockpot.

Step 7: Add the vegetables

Layer the prepared onions, carrots, celery, parsnip, and garlic over the chicken, then add the fresh parsley, half of the dill, the bay leaves, and 1 tablespoon of kosher salt. Pour in cold water until the chicken is submerged by 1 inch.

Step 8: Partially cover and boil

Cover the pot partially, allowing a small opening for steam to escape, and heat the soup until it reaches a boil.

Step 9: Cook until tender

Lower the heat to a gentle simmer, occasionally removing any foam that forms on the surface, and cook for approximately 90 minutes, or until the chicken is tender enough to fall apart.

Step 10: Chop the remaining vegetables

In the interim, peel and dice the leftover celery and carrots into small cubes approximately ½-inch in size.

Step 11: Transfer the chicken to a bowl

Move the entire chicken to a bowl and let it cool.

Step 12: Strain and season

Pour the leftover soup into a smaller pot, discarding the cooked vegetables and herbs. At this stage, taste the soup and adjust the seasoning, or simmer it a bit longer to enhance the flavor if necessary.

Step 13: Shred the chicken

Once the chicken has cooled sufficiently to touch, remove the bones and shred the meat. Store in the refrigerator until needed.

Step 14: Prepare the matzo balls

Make the matzo balls: In a medium bowl, beat together the eggs, oil, 1 teaspoon of salt, garlic, parsley, and pepper until well mixed.

Step 15: Add matzo meal and seltzer

Incorporate the matzo meal and seltzer, and mix gently to blend.

Step 16: Cover and chill

Cover and refrigerate for a minimum of 1 hour.

Step 17: Heat chicken stock

In a big pot, heat the chicken broth, 2 quarts of water, and the remaining 1 teaspoon of salt until it starts to simmer.

Step 18: Scoop the matzo balls

Utilize a small scoop or spoon to create mounds of matzo that are approximately 1 ½ inches in diameter. To avoid sticking, dip the scoop into a glass of water between each mound.

Step 19: Roll the balls

Moisten your hands and carefully shape each mound into a smooth sphere.

Step 20: Add the matzo balls into the broth

Add the balls to the bubbling stock mixture.

Step 21: Cover and cook

Lower the heat to a simmer. Cover and cook for approximately 20 minutes, or until the matzo balls have a light and consistent texture.

Step 22: Transfer to a plate

Utilize a slotted spoon to move the matzo balls onto a plate to allow them to cool. Set the stock aside for future use.

Step 23: Heat the chicken soup

Heat the chicken broth until it reaches a simmer. Incorporate the diced celery and carrots, and cook until the vegetables are soft, which should take around 15 to 20 minutes.

Step 24: Add the chicken

Incorporate the shredded chicken along with most of the leftover dill (set aside a small portion for garnish). Warm it up.

Step 25: Portion the matzo balls

Distribute the matzo balls into 8 bowls.

Step 26: Top with soup

Ladle hot soup into each bowl. Top with the leftover dill and serve.

What is matzo ball soup, and how did it originate?

Matzo (or matzah) ball soup is a quintessential Jewish dish traditionally served during Passover, a holiday that prohibits the consumption of leavened bread and certain other foods. Matzo meal, which is finely ground matzo made from just flour and water, serves as an excellent base for Passover desserts, matzo balls, and more. However, matzo ball soup is not limited to Passover; it is a cherished comfort food enjoyed throughout the year, especially in the colder winter months when a warm bowl is particularly soothing. Often referred to as "Jewish penicillin," this soup combines hot, nutrient-rich chicken broth with fluffy matzo balls, making it a go-to remedy for colds.

The precise origins of matzo ball soup are somewhat unclear, but it is believed that the surplus of matzo meal produced during the Industrial Revolution in the 19th century may have inspired its creation as a way to utilize excess ingredients. Alternatively, it could have been developed as a method for home cooks to make use of leftover matzo crumbs during Passover. Additionally, it may have been influenced by Eastern European dumpling recipes, resulting in a dish that could be enjoyed during the holiday.

Can you make matzo ball soup ahead of time?

Matzo ball soup is an excellent dish to prepare ahead of time. You can make and cook the matzo balls up to two days prior, then wrap them and store them in the refrigerator until you're ready to serve. Allow the matzo balls to reach room temperature and reheat them in the chicken soup until they are heated through. Be careful not to heat them for too long, as they will continue to absorb the broth and become softer, eventually breaking apart. Any leftover matzo balls can be frozen in a freezer-safe zip-top bag or airtight container for up to three months. To use them, simply thaw them in the refrigerator overnight before reheating.

The chicken soup can also be made in advance. Prepare it as instructed and transfer it to quart-sized or other airtight containers. It can be stored in the refrigerator for up to four days or frozen for up to three months. If frozen, thaw it overnight in the refrigerator and then reheat until hot throughout before serving. When storing leftover matzo ball soup, it's best to keep the matzo balls and soup separate, if possible, to maintain the texture of the matzo balls.