How to Make Matzo Ball Soup: A Family Favorite

Matzo ball soup, also lovingly known as “Jewish penicillin,” is more than just a soup; it’s a warm hug on a cold day, a comforting reminder of home, and a symbol of family and tradition. This classic Ashkenazi Jewish dish features a delicate yet flavorful broth, tender matzo balls, and often, vegetables like carrots and celery for added depth and color.

Whether you’re looking to recreate fond childhood memories or simply craving a bowl of pure comfort, this guide will equip you with everything you need to know to make a truly delicious matzo ball soup that will have everyone asking for seconds.

Gathering Your Ingredients

For a truly authentic matzo ball soup experience, you’ll need the following ingredients:

For the Broth:

• 1 whole chicken (about 3-4 pounds) or 8-10 chicken thighs
• 12 cups of cold water
• 2 large onions, peeled and quartered
• 4 carrots, peeled and cut into 1-inch pieces
• 4 celery stalks, cut into 1-inch pieces
• 2 bay leaves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1/2 cup seltzer water or chicken broth
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Tools of the Trade

Before we embark on this culinary journey, let’s ensure you have the necessary tools:

• Large stockpot (at least 6-quart capacity)
• Large bowl
• Whisk
• Plastic wrap
• Slotted spoon

The Art of Crafting Matzo Ball Soup

Now, let’s dive into the heart of the recipe:

Step 1: Creating the Flavorful Base

1. In your large stockpot, combine the chicken (or chicken thighs), water, onions, carrots, celery, bay leaves, salt, and pepper. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1 1/2 – 2 hours, or until the chicken is cooked through.

2. As the broth simmers, it’s time to prepare those magical matzo balls.

Step 2: The Matzo Ball Magic

1. In your large bowl, combine the matzo meal, eggs, chicken fat (or oil), seltzer water (or broth), salt, and pepper. Whisk until well combined.

2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or even better, overnight. This allows the matzo meal to fully absorb the liquid, resulting in lighter, fluffier matzo balls.

Step 3: Bringing It All Together

1. After the broth has simmered, carefully remove the chicken and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat and discard the bones and skin.

2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the shredded chicken to the pot.

3. Bring the broth back to a simmer. While the broth is simmering, shape the matzo ball mixture into 1-inch balls using wet hands. Gently drop the matzo balls into the simmering broth.

4. Cover the pot and reduce the heat to low. Simmer for about 30-40 minutes, or until the matzo balls are cooked through and fluffy.

Step 4: Serving Up Comfort

1. Carefully ladle the soup into bowls, ensuring each bowl gets a generous helping of matzo balls, chicken, and vegetables.

2. Garnish with fresh parsley and serve immediately.

Steaming bowl of matzo ball soup

Tips and Tricks from a Seasoned Soup Enthusiast

• For lighter matzo balls, add an extra tablespoon of seltzer water or broth to the mixture.
• Don’t overmix the matzo ball batter, as this can result in dense, chewy matzo balls.
• To prevent the matzo balls from falling apart, bring the broth to a rolling boil before adding the matzo balls, and avoid overcrowding the pot.
• For a richer flavor, use schmaltz (rendered chicken fat) instead of vegetable oil in the matzo ball mixture.
• Feel free to add other vegetables like parsnips, turnips, or dill to your soup for additional flavor and nutrition.

“Adding a pinch of sugar to your broth might sound unusual, but it’s a trick my grandmother taught me,” says Chef Daniella Levy, author of “The Modern Jewish Kitchen”. “It helps to balance out the savory flavors and enhances the overall taste of the soup.”

Ingredients for matzo ball soup

Conclusion

Making matzo ball soup is a labor of love, but the result is a deeply rewarding and comforting experience. With this comprehensive guide, you’re well on your way to creating a pot of this soul-soothing soup that will warm your heart and nourish your family. So gather your ingredients, put on your apron, and get ready to experience the magic of matzo ball soup!

We’d love to hear about your matzo ball soup adventures! Share your thoughts, tips, and photos in the comments below. And don’t forget to check out our other delicious soup recipes for more culinary inspiration!