Matzo Ball Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
8 cups chicken broth
02 -
1 cup diced carrots
03 -
1 cup diced celery
04 -
1 tsp salt
05 -
1/2 tsp black pepper
06 -
1/4 cup fresh parsley, chopped (for garnish)
07 -
2 tbsp olive oil or schmaltz
→ For the Matzo Balls
08 -
1 cup matzo meal
09 -
2 large eggs
10 -
2 tbsp olive oil or schmaltz
11 -
Pinch of salt
# Instructions:
01 -
In a large pot over medium heat, heat olive oil. Sauté diced onions until translucent (about 5 minutes).
02 -
Add chopped carrots and celery; stir occasionally until softened (another 5 minutes).
03 -
Pour in chicken broth, add salt and pepper, then bring to a gentle boil.
04 -
In a separate bowl, mix matzo meal, eggs, oil (or schmaltz), and a pinch of salt. Chill for 30 minutes.
05 -
With wet hands, form small balls from the chilled mixture and gently lower them into the bubbling broth.
06 -
Reduce heat slightly; simmer the matzo balls for about 20 minutes until puffed up.
07 -
Serve hot, garnished with fresh parsley.
# Notes:
01 -
Savor the warmth of homemade Matzo Ball Soup, featuring fluffy matzo balls in a rich broth—perfect for cozy gatherings or comforting family dinners.
02 -
For extra flavor, substitute chicken broth with vegetable broth or add fresh dill.
03 -
Store leftovers in an airtight container for up to three days; reheat gently on the stove.
04 -
This traditional soup is commonly served during Jewish holidays but makes a comforting meal any time of year.