Perfect Matzo Ball Soup Recipe Made Simple (Grandma’s Recipe Unveiled)

by Julia
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July 27, 2023

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Indulge in the ultimate comfort food with this classic matzo ball soup, a warm embrace in a bowl. Start by mixing matzo meal, eggs, and oil to form light, fluffy balls that are the stars of this culinary show. As they simmer to perfection in a pot of salted water, prepare a golden broth, rich with the essence of chicken, onions, carrots, and celery. Gently place the matzo balls into the broth, allowing them to soak up the flavors. Serve piping hot, garnished with fresh dill, and let each spoonful transport you to a world of cozy delight.

Savor the soulful embrace of matzo ball soup recipe, an emblem of Jewish tradition offering comfort and joy. Immerse yourself in its warmth, a symphony of carefully simmered chicken broth and fluffy, featherlight matzo balls.

Its subtle, savory flavors are the essence of home, bridging generations and continents.

Prepare your senses for a journey as we delve into this timeless dish. Whether you’re yearning for nostalgia or venturing into new culinary experiences, matzo ball soup, steeped in a rich heritage, is a flavorful exploration that nourishes both body and spirit.

The heart of the soup lies not merely in its ingredients but in its story.

What Is Matzo Ball Soup?

Matzo ball soup is a traditional Jewish delicacy, typically served during Passover but beloved year-round.

The dish features matzo balls, dumplings made from matzo meal, eggs, water, and fat, delicately cooked until tender and fluffy.

These dumplings float in a clear, savory chicken or vegetable broth, often adorned with dice of vegetables or herbs.

Renowned for its comforting qualities, matzo ball soup embodies the simplicity of home cooking while carrying forward rich culinary traditions, making it a cherished staple in many households.

Can You Vary The Recipe With Other Ingredients?

Keto Use almond flour or coconut flour instead of matzo meal, being mindful that this change may affect the texture.
Paleo Substitute matzo meal with almond meal, and use ghee or coconut oil instead of vegetable oil. Use bone broth for extra protein and collagen.
Gluten-Free There are gluten-free matzo meal options available on the market, made from gluten-free grains, that you can use in your recipe.
Whole30 Use almond meal for the matzo balls and ensure your broth is free from sugar and additives, which are not compliant with Whole30.
Vegetarian Substitute the traditional chicken broth with a rich, umami vegetable broth. Use vegetable oil instead of schmaltz for the matzo balls.
Vegan Besides using vegetable broth and oil, replace the eggs in the matzo balls with a vegan egg substitute, such as a flaxseed or chia seed “egg” or a commercial vegan egg replacer.

Recipe Directions

Heat 2 tablespoons of vegetable oil over medium heat in a large pot.
Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
Pour in the chicken broth and add the dried thyme and dried dill—season with salt and black pepper to taste. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for about 20 minutes to allow the flavors to meld together.
Meanwhile, in a separate bowl, whisk together the eggs and 2 tablespoons of vegetable oil.
Gradually add the matzo meal to the egg mixture, stirring until well combined. Let the mixture sit for 5 minutes.
After the soup has simmered for 20 minutes, slowly pour the matzo mixture into the pot while stirring gently.
Continue cooking the soup for 10 minutes, stirring occasionally, until the matzo balls are cooked.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh herbs if desired.

Variations,Add Ons,And Toppings

Variations

Vegetable Matzo Ball Soup: Add a variety of vegetables like celery, onions, peas, or zucchini to make the soup more colorful and nutrient-dense.
Herbed Matzo Balls: Mix herbs such as dill, chives, or cilantro into the matzo ball dough for an additional layer of flavor.
Spiced Matzo Ball Soup: For a warming twist, add spices like turmeric, cumin, or paprika to the broth.

Add-Ons

Protein: Shredded chicken or turkey can be added to the soup for a more substantial meal. For a vegetarian version, consider adding tofu or chickpeas.
Grains: While not traditional, some might enjoy adding cooked grains like barley, rice, or quinoa to the soup for a hearty, filling meal.
Leafy Greens: Adding spinach, kale, or Swiss chard can increase the nutritional value and provide a vibrant color contrast.
Garnishes: Fresh herbs, a squeeze of lemon juice, or a sprinkle of freshly cracked pepper can elevate the flavors just before serving.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Place your broth, carrots, vegetables, or herbs into the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Add the matzo balls in the last 30-40 minutes of cooking. Ensure there’s enough broth to cover the matzo balls as they expand.

Instant Pot

Place your broth, carrots, and additional vegetables or herbs into the Instant Pot.
Use the soup function and set the timer for 30 minutes.
Prepare the matzo balls while the soup is cooking.
Once the soup cycle is complete, release the pressure. Open the lid and gently add the matzo balls.
Close the lid again, set the pot to ‘sealing,’ and use the manual or pressure cook function to cook the matzo balls on high for 20-25 minutes.
Perform a quick release of the pressure once done.

Can I Use Store Broth, Or Should I Make My Own?

Homemade Broth: Making your chicken or vegetable broth can yield a richer, deeper flavor that store-bought versions can’t replicate.
Homemade broth also allows you to control the ingredients, making it a great option if you’re watching your sodium intake, avoiding certain foods, or prefer fresh, whole foods. Plus, if you use chicken bones, homemade broth can be a good source of collagen.
Store-Bought Broth: On the other hand, using store-bought broth can save you significant time and effort. These days, high-quality, flavorful broths are available in most grocery stores.
Look for low-sodium versions to control your soup’s salt content. Some brands also offer organic, free-range, and no-added-preservatives options.

How To Serve?

Presentation: Ladle the soup into deep bowls, ensuring each serving has a matzo ball or two and a good helping of broth and vegetables. The matzo balls are a highlight and should be visible on top.
Garnish: A sprinkle of fresh chopped dill or parsley adds color and freshness to each bowl right before serving. Some people also like a squirt of lemon juice for a little tang.
Accompaniments: Matzo ball soup is often served with a side of matzo crackers, which can be crumbled over the soup or used to scoop it up. A green salad or crusty bread can also be a nice addition.
Seasoning: While the soup should be well seasoned from the cooking process, it can be nice to serve it with a small salt and pepper dish so that each person can adjust the seasoning to their taste.

Perfect Side Dishes

Salad: A crisp green salad with a light vinaigrette can complement the warm, comforting soup. A salad with cucumbers, tomatoes, red onion, and a tangy dressing could also be a good match.
Roasted Vegetables: If you’re serving the soup as part of a larger meal, roasted vegetables can be a nice accompaniment. Consider roasting carrots, parsnips, or Brussels sprouts for a savory side.
Kugel: This traditional Jewish dish can be either sweet or savory, providing a hearty counterpoint to the light soup. Noodle kugel is a common choice, made with egg noodles, eggs, and cheese (and sometimes sweet ingredients like sugar and cinnamon).
Matzo Brei: This is a simple dish made from matzo fried with eggs, like a scramble or pancake. It can be made sweet or savory and makes a comforting side dish.
Challah Bread: This slightly sweet, eggy bread is wonderful for sopping up any remaining broth in the bowl.

Storage And Make Ahead

Storage: Store leftover Matzo Ball Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding more broth if needed to thin the soup.
Make Ahead: Prepare the Matzo Ball Soup up to 2 days in advance, but wait to add the matzo balls until just before serving to prevent them from becoming soggy. Store the soup base and matzo balls separately in the refrigerator, then reheat the soup and add the matzo balls when ready to serve. This allows for easy preparation ahead of time while maintaining the texture of the matzo balls.

What Can We Do With Leftovers?

Reheat and enjoy: Reheat the soup on the stovetop or microwave and enjoy it as a comforting meal.
Freeze for later: If you have a large amount of leftover soup, portion it into individual containers and freeze for later. This lets you have ready-made meals for quick and convenient lunches or dinners.
Repurpose into a different dish: Transform the leftover soup into a separate container by adding additional ingredients. For example, you can turn it into a stew by adding cooked chicken, vegetables, and spices. Alternatively, use it as a flavorful base for a pot pie or a sauce for pasta or rice dishes.
Make matzo ball croutons: If you have leftover matzo balls, slice them into small pieces, toast them in the oven until crispy, and use them as tasty croutons in salads or soups.
Share with others: If you cannot consume all the leftovers, consider sharing the soup with friends, family, or neighbors. It can be a thoughtful gesture that brings joy to others.

TIPS

Use seltzer water in your matzo ball mixture for extra fluffy and light matzo balls.
Refrigerate the matzo ball mixture for at least 30 minutes before shaping into balls. This helps the matzo balls hold their shape better while cooking.
Add a pinch of baking powder to the matzo ball mixture for even fluffier matzo balls.
Use chicken fat (schmaltz) instead of oil for a richer flavor in your matzo balls.
Cook the matzo balls in a separate pot of boiling water instead of directly in the soup to prevent them from absorbing too much broth.
For extra flavor, add a few sprigs of fresh dill to the soup while it simmers.