Authentic Matzo Ball Soup Recipe

Matzo ball soup is a classic comfort dish that transcends cultures and generations. It is one of those dishes that evokes feelings of warmth, nostalgia, and family gatherings. Often associated with Jewish cuisine, especially during Passover, matzo ball soup has become a beloved staple in kitchens worldwide, regardless of religious observance.

For anyone who’s never had the pleasure of tasting it, matzo ball soup consists of two key components: a savory, flavorful broth, and matzo balls-light, fluffy dumplings made from matzo meal, eggs, and fat. The soup itself is rich, aromatic, and often served with freshly chopped herbs, while the matzo balls have a subtle, comforting flavor that makes the entire dish irresistible.

Whether you’re looking to recreate this delicious dish for a holiday celebration or simply craving a bowl of soothing soup on a cold winter day, mastering an authentic matzo ball soup recipe is essential. Let’s dive into the nuts and bolts of making this iconic soup, from the ingredients you need to the expert tips that will elevate it to the next level.

Authentic Matzo Ball Soup Recipe

Now that you’re ready to create a bowl of ultimate comfort, here’s an authentic, easy-to-follow recipe that guarantees the perfect combination of soft, pillowy matzo balls and a savory, aromatic broth. This recipe yields about 6 servings, ideal for a family dinner or for leftovers the next day (though, let’s be honest, it’s hard to save any leftovers when it tastes this good!).

Ingredients Needed

• For The Matzo Balls

  • 1 cup matzo meal (you can find this in any Jewish grocery store or larger supermarkets)
  • 2 large eggs
  • 1/4 cup chicken fat (or vegetable oil for a vegetarian option)
  • 1/4 cup water (or chicken broth for extra flavor)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional, but adds a nice depth)
  • 2 tablespoons fresh parsley, finely chopped (optional, adds color and a burst of flavor)
  • 1/2 teaspoon baking powder (to make the balls light and fluffy)

• For The Soup

  • 8 cups chicken broth (homemade is ideal, but store-bought works in a pinch)
  • 2 medium carrots, peeled and sliced into coins
  • 2 celery stalks, chopped
  • 1 onion, peeled and halved (you’ll remove this later)
  • 2 cloves garlic, smashed (for added richness)
  • 1 sprig fresh dill (optional, but adds aromatic freshness)
  • Salt and pepper, to taste

Cooking Instructions

1. Prepare The Matzo Balls

   • In a large mixing bowl, whisk the eggs until well beaten. Add the chicken fat (or oil) and water, mixing until smooth.
   • Stir in the matzo meal, baking powder, garlic powder, salt, and pepper, combining everything until you get a sticky dough-like consistency.
   • If using parsley, fold it into the dough.
   • Cover the mixture with plastic wrap and refrigerate for about 30 minutes. This helps the dough firm up and makes it easier to shape the balls.

2. Form The Matzo Balls

   • With wet hands, take small portions of the dough and roll them into 1 to 1.5-inch balls. You can make them smaller or larger, depending on your preference.

3. Cook The Matzo Balls

   • Bring a large pot of salted water to a boil. Once it’s boiling, drop in the matzo balls. Reduce the heat to a gentle simmer.
   • Let the matzo balls cook for about 20 minutes, or until they have doubled in size and are tender to the touch.
   • Use a slotted spoon to remove the matzo balls from the water. Set them aside.

4. Prepare The Soup

   • In a large pot, bring the chicken broth to a boil. Add the sliced carrots, celery, onion, garlic, and dill.
   • Reduce the heat to a simmer and cook the vegetables for about 20 minutes, or until they are tender and the broth is rich in flavor.

5. Assemble The Soup

   • Add the cooked matzo balls to the soup and allow them to heat through for another 5 minutes.
   • Taste and adjust seasoning with salt and pepper if needed.

6. Serve And Enjoy

   • Ladle the soup into bowls, ensuring that each bowl gets a few matzo balls, plenty of veggies, and a good portion of broth.
   • Garnish with a sprinkle of fresh dill or parsley, if desired, and serve hot.

Ingredient Insights

To make a stellar matzo ball soup, it’s not just about throwing together some ingredients-you need to understand how each element contributes to the dish:

• Matzo Meal: This is the backbone of the matzo ball. It’s made from crushed, unleavened bread and provides structure. It’s light but dense enough to absorb the fat and liquids that bind the dough together.
• Chicken Fat (Schmaltz): Traditionally, chicken fat is used to create rich, flavorful matzo balls. It gives the balls a moist, tender texture that’s hard to replicate with anything else. For a healthier, vegetarian option, you can substitute it with vegetable oil, though it won’t have quite the same depth of flavor.
• Broth: The quality of your chicken broth makes all the difference in this soup. Homemade broth, simmered for hours, is ideal because it infuses the soup with depth. But a high-quality store-bought broth can still work in a pinch. Opt for low-sodium varieties to control the salt levels.
• Fresh Herbs: Dill, parsley, and even thyme can elevate the broth’s flavor profile. Dill especially complements the light, almost neutral flavor of the matzo balls, giving the entire dish a signature aroma and freshness.

Expert Tips

To take your matzo ball soup from good to extraordinary, here are a few tips:

• Don’t Overwork the Dough: When mixing the matzo meal dough, resist the urge to overwork it. The more you handle it, the denser the matzo balls will be. Gentle mixing is key to getting a light, airy texture.
• Rest the Dough: Always refrigerate the matzo ball dough for at least 30 minutes before forming the balls. This helps them hold their shape while cooking.
• Simmer, Don’t Boil: Once you add the matzo balls to the water, lower the heat to a simmer. Boiling can cause them to fall apart. A gentle simmer lets them cook slowly, absorbing the flavors of the broth without disintegrating.
• Use Homemade Broth: If you have the time, make your own chicken broth. It will vastly improve the flavor of the soup and is the key to a rich, hearty base.
• Make Ahead: Matzo ball soup is one of those dishes that gets better with time. You can make the soup and matzo balls a day ahead of time, storing them separately. When you’re ready to eat, just reheat the soup and add the matzo balls.

Recipe Variations

Matzo ball soup is incredibly versatile. Here are some ways to make it your own:

• Vegetarian Matzo Ball Soup: Replace the chicken broth with vegetable broth and use vegetable oil instead of chicken fat. You can also skip the chicken fat in the matzo ball dough for a completely plant-based version.
• Spicy Matzo Ball Soup: Add a little kick by incorporating a pinch of cayenne pepper or red pepper flakes into the soup base. For even more heat, stir in some finely chopped fresh jalapeño or chili peppers.
• Noodle Soup: Some people love to serve their matzo balls alongside egg noodles, making it a more hearty meal. You can substitute the matzo balls for noodles or mix them together for a unique twist.
• Herbed Matzo Balls: Instead of just parsley, try incorporating other fresh herbs like dill, tarragon, or thyme into the matzo ball dough for a flavorful twist.

Final Words

Matzo ball soup isn’t just food-it’s an experience. From the careful preparation of the dough to the slow simmering of the broth, this dish requires patience, but the result is well worth the effort. Every bite is a comforting reminder of home, tradition, and the simple joy of sharing a meal with loved ones.