Matzo Ball Soup

Name: Matzo Ball Soup
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 8 large eggs; 3/4 c. water; 1/4 c. vegetable oil; Kosher salt and pepper; 1/2 c. fresh dill fronds, chopped; 2 c. matzo meal; 1 medium onion; 3 bone-in chicken breast halves (about 3 lbs total); 3 medium carrots, peeled, sliced 1/4 inch thick; 2 stalks celery, sliced; 1 parsnip, peeled, halved lengthwise, and sliced 1/4 in. thick; 2 tbsp. low-sodium chicken bouillon base (we used Better Than Bouillon); 2 large sprigs dill, plus fronds for serving; 2 large sprigs flat-leaf parsley

Served with tender, dill-spiked matzo balls, this classic soup is simmered with root vegetables, herbs, bone-in chicken, and bouillon base for maximum flavor.

By Samantha MacAvoy and Kate MerkerPublished: Feb 5, 2021

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Mike Garten

Yields:

4 - 6 serving(s)

Total Time:

45 mins

Cal/Serv:

622

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If you’ve never had matzo ball soup, prepare to be wowed by this warm, cozy comfort food. Matzo ball soup is similar to chicken noodle soup, but with plush, dumpling-like matzo balls instead of noodles. It’s a classic, crowd-pleasing Passover recipe, but there certainly doesn’t need to be a holiday for you to make a big batch of this amazing soup. It also makes a fantastic spring recipe during those early, rainy days of the season.

Matzo ball soup features all your chicken soup favorites: Carrots, celery, onion, chicken broth and of course, chicken, plus light and fluffy matzo balls. Matzo balls are made from eggs, water, a little bit of oil and matzo meal. Our recipe includes fresh dill in the mix to add a bright, lemony freshness.

Making matzo ball dough is similar to making any other dumpling dough, you just stir together the ingredients until they form a thick, sticky dough, then roll the dough into balls with wet hands (which will help prevent the dough from sticking to your hands). You’ll cook the matzo balls in simmering water while you prepare the soup, then you’ll add the matzo balls to the soup to complete the meal. As they sit in the soup, the matzo balls soak up all that savory broth and become even more delicious. Step aside, chicken noodle!

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Ingredients

For matzo balls

8
large eggs
3/4 cup
water
1/4 cup
vegetable oil
Kosher salt and pepper
1/2 cup
fresh dill fronds, chopped
2 cups
matzo meal

For soup

1
medium onion
3
bone-in chicken breast halves (about 3 lbs total)
3
medium carrots, peeled, sliced 1/4 inch thick
2
stalks celery, sliced
1
parsnip, peeled, halved lengthwise, and sliced 1/4 in. thick
2 Tbsp.
low-sodium chicken bouillon base (we used Better Than Bouillon)
2
large sprigs dill, plus fronds for serving
2
large sprigs flat-leaf parsley

Directions

1. Step 1Prepare matzo balls: In medium bowl, whisk together eggs, water, oil, 1 tsp salt and 1/4 tsp pepper. Stir in dill. Add matzo meal and mix to combine. Refrigerate at least 1 hour and up to overnight
2. Step 2About 15 minutes before making soup, bring large pot of water to a boil. Add 2 tablespoons salt. With wet hands, roll matzo mixture into 2–inch balls (rewetting hands as necessary) and carefully lower into boiling water. Simmer until puffed and cooked through, 30 to 35 minutes.
3. Step 3While matzo balls are cooking, prepare soup: Quarter onions through stem, stopping 1 inch before root to keep intact, and place in Dutch oven along with chicken and 10 cups water. Bring to a boil, skimming any foam that rises to top. Reduce heat and simmer 10 minutes.
4. Step 4Add carrots, celery, parsnip, and bouillon base, then dill and parsley, and simmer, covered, until chicken is cooked through and vegetables are tender, 10 to 15 minutes more.
5. Step 5Transfer chicken to bowl (discard skin and bones) and save for another use. Discard onion, dill and parsley. Stir matzo balls into soup (and chicken, if desired). Serve sprinkled with dill fronds and cracked pepper.

NUTRITIONAL INFORMATION (per serving): About 622 calories, 30 g fat (6.5 g saturated), 47 G protein, 1,055 mg sodium, 40 g carbohydrate, 3 g fiber

Get Ahead! Before forming, the matzo mixture has to chill in the fridge at least an hour, and up to overnight. You can easily make the matzo balls and broth the day before (store separately), then simply simmer together, and soup’s up!

Did you make this recipe? Comment below!

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