Soups & Stewsculinaryhill5.0
Matzo Ball Soup Recipe
This Matzo Ball Soup Recipe, a delicious Ashkenazi Jewish dish made with chicken and dumplings. The soup is most popular at Passover, but it's tasty anytime, whether you're Jewish or not.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●oven
- ●cutting board
📝 Preparation Steps
1
For the matzo balls:
2
In a small bowl, whisk together the vegetable oil and eggs. Add matzo meal and stir to combine. Refrigerate the matzo at least ⏱️ 15 minutes or overnight. With wet hands, shape the matzo into 1-inch balls.
vegetable oil or chicken fat ( schmaltz , see note 1)2 tablespoonsvegetable oil1 tablespooneggs2
3
In a large pot over medium-high heat, bring 10 to 12 cups of water to a boil. Add matzo balls and reduce to a simmer. Cover well and simmer until fully cooked, ⏱️ 20 minutes.
4
For the soup:
5
Meanwhile, in a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic and cook until softened, about ⏱️ 5 minutes. Stir in the broth.
6
Place the parsley stems, peppercorns, and bay leaves in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine. Keep one length of the twine long enough to tie to one of the pot handles, for easy removal. Add to pot.
bay leaves2
7
Add the chicken to the pot and continue to cook until vegetables are tender and the chicken registers 165 degrees when pierced at the thickest part, about ⏱️ 20 minutes, depending on the thickness of the chicken.
8
Remove to a cutting board and cool slightly. Slice, chop, or shred as desired (I prefer shredded). Return chicken to pot. Remove sachet and discard. Season soup to taste with salt and freshly ground black pepper.
Salt and freshly ground black pepper
9
Remove matzo balls from simmering water using a slotted spoon. Divide matzo balls between 4 bowls. Ladle soup over matzo and garnish with dill.
Nutrition Facts
calories
440 kcal
fat Content
18 g
serving Size
2.5 cups
fiber Content
3 g
sugar Content
5 g
sodium Content
1595 mg
protein Content
44 g
trans Fat Content
0.1 g
cholesterol Content
198 mg
carbohydrate Content
24 g
saturated Fat Content
3 g
unsaturated Fat Content
12 g
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