Print

Ultimate Matzo Ball Soup: The Easiest Recipe Ever

Print Recipe

A comforting and classic Jewish chicken soup featuring light, fluffy matzo balls and tender vegetables in a savory broth.

Ingredients

Scale
  • 8 cups chicken broth
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried dill
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup matzo meal
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup water or chicken broth
  • 1 teaspoon salt (for matzo balls)
  • 1/2 teaspoon baking powder
  • Fresh dill or parsley, chopped (optional)

Instructions

  1. In a mixing bowl, whisk together eggs, vegetable oil, water (or broth), and salt.
  2. Gradually stir in the matzo meal and baking powder until smooth. Fold in fresh herbs if desired.
  3. Cover and refrigerate the mixture for at least 30 minutes.
  4. In a large pot, bring chicken broth to a simmer. Add onion, carrots, celery, garlic, bay leaf, and dried dill. Season with salt and pepper.
  5. Simmer the soup for 20-25 minutes until vegetables are tender.
  6. In a separate pot of salted boiling water, form the chilled matzo mixture into golf-ball-sized rounds and drop them in.
  7. Reduce heat, cover, and simmer matzo balls for 20 minutes until puffed.
  8. Transfer cooked matzo balls into the soup pot and simmer together for 5-10 minutes.
  9. Remove the bay leaf and garnish with fresh parsley before serving.

Notes

  • Chilling the matzo ball mixture is crucial for the balls to hold their shape during cooking.
  • Wetting your hands makes rolling the matzo balls much easier and prevents sticking.
  • Cooking the matzo balls in a separate pot of water keeps your soup clear rather than cloudy.

Nutrition

Keywords: Ultimate Matzo Ball Soup, Jewish Penicillin, Chicken Soup, Comfort Food, Easy Matzo Ball Recipe

Find it online: https://www.mealsmell.com/ultimate-matzo-ball-soup-recipe/