Description
This classic Matzo Ball Soup recipe combines fluffy, flavorful matzo balls with a hearty, homemade chicken soup base. Infused with fresh dill and ginger, this comforting dish is perfect for a warming meal and features tender vegetables and optional shredded chicken for added protein.
Ingredients
Scale
For the Matzo Balls:
- 4 large eggs
- 4 tablespoon schmaltz (rendered chicken fat), or vegetable oil
- 2 tablespoon low sodium chicken stock, or seltzer water (for fluffier matzo balls)
- 1 teaspoon salt
- 1 tablespoon fresh dill, minced
- 1 teaspoon fresh ginger, grated
- 1 cup matzo meal
For the Soup:
- 1 tablespoon olive oil
- 2 medium onions, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 3 quarts homemade chicken stock (store-bought ok)
- 4 cups shredded chicken (optional)
- Salt and black pepper, to season
- Fresh dill, to garnish
Instructions
- Prepare Matzo Ball Mixture: Whisk the eggs, vegetable oil (or schmaltz), and chicken stock together in a large bowl. Stir in the salt, minced fresh dill, and grated fresh ginger, then fold in the matzo meal until well combined. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Cook Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook, stirring often, for 4-5 minutes until they begin to soften and turn translucent. Add the chopped carrots and celery, stirring to combine, and cook for another 10 minutes until the vegetables are tender.
- Boil Water for Matzo Balls: Fill a wide, deep pan or stockpot with water and add about 2 teaspoons of salt. Bring it to a rolling boil over high heat to prepare for cooking the matzo balls.
- Simmer Soup Base: Add approximately 3 quarts of homemade chicken stock and the shredded chicken (if using) to the pot with softened vegetables. Bring everything to a boil, then reduce heat to low, cover, and simmer while you prepare the matzo balls.
- Shape Matzo Balls: Wet your hands with water and shape the chilled matzo mixture into golf ball-sized balls. Carefully drop each ball into the boiling salted water. Repeat until all dough is used.
- Cook Matzo Balls: Cover the pot with a tight-fitting lid and reduce heat to medium-low. Let the matzo balls cook undisturbed for 30 to 40 minutes until they are cooked through and fluffy.
- Serve: Transfer 2 to 3 matzo balls to a bowl and ladle warm chicken soup over them. Garnish with fresh dill, and season with salt and black pepper to taste. Serve immediately.
Notes
- For fluffier matzo balls, use seltzer water or chicken stock in the dough.
- Schmaltz adds authentic flavor but vegetable oil is a good substitute for a lighter option.
- The matzo ball dough can be refrigerated overnight to make preparation easier.
- Homemade chicken stock provides the best flavor but store-bought can be used in a pinch.
- Matzo balls can be made smaller or larger depending on your preference.
- Use fresh dill both in the dough and as a garnish for a bright, herbal note.
Nutrition
- Serving Size: 1 bowl with 2-3 matzo balls
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg
