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This is the easiest recipe for Matzo ball soup that you will ever find. Even a beginner can make this Jewish matzo ball soup, and it tastes amazing! Soft delicious Matzo balls in a tasty chicken stock – so warm and comforting!
Matzo ball soup is a classic Jewish recipe that’s been around for thousands of years. Matzo balls are ball-shaped dumplings that are served in a chicken soup. Matzo ball ingredients are matzo meal, eggs, oil and water.
Matzo ball soup is a historic Jewish comfort food and it is always a part of traditional Jewish holiday menus. Matzo ball soup is a staple recipe for the Jewish holiday of Passover that celebrates the Exodus of the Jewish people from Egyptian slavery. Matzah is an unleavened bread that is a symbol of freedom for Jews as it was the first food eaten by the newly freed people. During Passover, leavened breads are forbidden and only Matzah is allowed, so it’s a perfect time to make a Matzo ball soup! But of course, you don’t have to wait until Passover to make this delicious soup – Matzo ball soup can be enjoyed year around!
If you searched for Matzo ball soup recipes online, I’m sure you found that most of them are really complicated and impractical for today’s busy cook. Well, look no further – this is the easiest Matzo ball recipe you will ever find! It uses store-bought chicken broth so you don’t need to make it from scratch. No simmering the chicken for hours, straining the stock and removing chicken bones :) You just concentrate on the star of the recipe – the Matzo balls!
How To Make The Matzo Ball Soup Step By Step:
These easy instructions take the mystery out of the matzo ball soup making process :)
Step 1: Make the Matzo balls
Mix the Matzo ball dough ingredients, shape into balls and cook them in boiling water
Step 2: Flavor the chicken stock
While the Matzo balls are cooking, flavor the chicken stock by simmering it with carrots, onion and celery.
Step 3: Add the Matzo balls to the soup
Put the cooked Matzo balls into the chicken stock and finish cooking them there so they soak up the chicken soup flavor.
That’s all there is to it :) You might be thinking – why not cook the Matzo balls directly in the chicken stock to save a step? The reason why we cook Matzo balls in water first, as opposed to cooking them right away in the chicken stock, is to avoid making the soup cloudy.
Enjoy this delicious Matzo ball soup – it’s a true comfort food!
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Easy Matzo Ball Soup Recipe
This easy Matzo ball soup recipe is made in under an hour from start to finish! Delicious Matzo balls in comforting chicken broth - so yummy!
Course: Soup
Cuisine: Jewish
Ingredients
Garnish
- 1/4 bunch fresh dill or parsley chopped
Instructions
Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes.
Bring a large pot of water with 1 tbsp of salt to a boil.
Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).
Carefully drop the Matzo balls in the water using a slotted spoon.
Reduce the heat to simmer and cook the Matzo balls for 30 minutes.
While the Matzo balls are cooking, add chicken stock, onion, carrots and celery to a separate pot. Bring to boil, then reduce the heat to Low and simmer for 20 minutes. Remove the onion with a slotted spoon and discard. Add salt and pepper to taste.
Carefully take out the Matzo balls with a slotted spoon and transfer them into the chicken stock. Simmer for another 10 minutes.
To serve, laddle the soup into bowls and garnish with fresh chopped dill or parsley.
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FAQs
Go by texture and doneness. It won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center. Serve two or three matzo balls per bowl with hot chicken soup ladled over them.
What causes matzo balls to fall apart? ›
After all, letting your dough rest in the fridge gives the matzo time to absorb the liquid in the recipe and bind together. Without this crucial step, your matzo balls will certainly fall apart before you even serve them.
Can you overcook matzo ball soup? ›
Can you overcook matzo balls? Matzo balls usually cook in about 20 minutes in the broth. If you cook them longer, the balls will become denser.
How do you keep matzo balls from falling apart? ›
It is crucial to let the matzo meal rest for at least 30 minutes to absorb the liquid to form a cohesive dough. If you form the balls while its still fresh, they won't hold together while simmering and will fall apart.
Should matzo balls float or sink? ›
One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight. All in all, there's no correct way to make a matzo ball. You can make them any way you like them!
What is the best oil to use for matzo balls? ›
We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.
How do you know when matzah balls are done? ›
Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.
How long to refrigerate matzo balls before cooking? ›
Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
What is a substitute for schmaltz in matzo balls? ›
If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.
How many days is matzo ball soup good for? ›
Place them both in air-tight containers in the refrigerator for up to 5 days. Freezing - If you are going to save the soup for longer than 5 days I recommend freezing the soup and matzo balls separately.
The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it. When my sister was writing her kosher soup cookbook she had to include scratch recipes for matzah balls.
Why are my matzo balls so dense? ›
His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.
Do you store matzo balls in soup? ›
If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Can you freeze homemade matzo ball soup? ›
Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you're ready to serve, reheat the soup on the stovetop over medium heat until hot.
Is it OK to freeze matzo balls? ›
Remove the balls from the water and let cool. They can be added to your soup if being served immediately (or soon). It is okay to freeze matzoh balls until ready to use. Simply drop them frozen into your slow boiling soup to revive them.
Why are my matzo balls too dense? ›
His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.
Why are my matzo balls so soft? ›
The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly stiffer mix.
Why are my matzo balls mushy? ›
Don't be tempted to store matzo balls in your chicken soup; they will absorb the liquid and become mushy. It's much better to store them separately and heat them with your soup.
Why are my matzo balls soft? ›
The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference. Be sure to use unsalted meal in the recipe below, not ``matzo ball mix.
