Classic Matzo Ball Soup

Matzo Ball Soup is a cherished dish in Jewish cuisine, often enjoyed during Passover and other family gatherings. This comforting soup features light and fluffy matzo balls simmered in a rich, homemade chicken broth, infused with aromatic dill and tender vegetables. The secret to achieving the perfect texture lies in the balance of ingredients—some prefer dense and hearty matzo balls, while others favor airy, delicate ones. This recipe provides a foolproof method to create matzo balls tailored to your preference, ensuring a satisfying bowl of warmth and tradition. Whether served as a holiday staple or a soothing meal on a cold day, this dish embodies the essence of home-cooked comfort.

Ingredients (Makes 6 servings)

Ingredients

4 large eggs, beaten
60 ml (¼ cup) seltzer or water
60 ml (¼ cup) schmaltz (rendered chicken fat) or neutral oil (vegetable or canola)
120 g (1 cup) matzo meal
⅛ to 1 teaspoon baking powder (optional)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2.8 L (3 quarts) homemade chicken stock, divided
½ cup (78 g) finely diced celery, from 1 large celery rib
2 fresh dill sprigs
Finely diced carrot and celery, for garnish

For Serving/Garnishing

Picked fresh dill fronds

Nutrition Information (per 100g)

Calories: 85
Fat: 4.5
Protein: 5.2
Carbohydrates: 7.8
Fiber: 0.6

Directions

Prepare the Matzo Ball Mixture

1. In a large mixing bowl, whisk together the eggs, seltzer, and schmaltz or oil.
2. In a separate small bowl, combine the matzo meal, baking powder (if using), salt, and black pepper.
3. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
4. Refrigerate the mixture uncovered for 30 minutes to allow the matzo meal to absorb the liquid.

Prepare the Broth

5. Divide the chicken stock evenly between two pots and season each with ½ teaspoon salt.
6. Bring both pots to a gentle simmer over medium heat.
7. Add diced carrot, celery, and dill sprigs to one pot and simmer until vegetables are tender, about 30 minutes.
8. Discard the dill sprigs and keep the vegetable-infused broth warm.

Form and Cook the Matzo Balls

9. With wet hands, shape the chilled matzo mixture into balls approximately 2.5 to 4 cm (1 to 1½ inches) in diameter.
10. Gently drop the matzo balls into the second pot of simmering stock.
11. Cover and simmer for about 40 minutes, until the matzo balls expand and are cooked through.

Serve the Soup

12. Using a slotted spoon, transfer three matzo balls into each serving bowl.
13. Strain the matzo-ball-cooking broth and reserve for another use.
14. Ladle the hot vegetable-infused broth over the matzo balls.
15. Garnish with fresh dill fronds and serve immediately.

Cookix's Secrets

Alternative Cooking Method

Steam the matzo balls instead of boiling for a different texture.

Broth Enhancement

For a richer broth, simmer chicken bones and aromatic vegetables for several hours before using.

Flavor Enhancements

Add a pinch of turmeric to the broth for a golden hue and subtle earthiness.

Healthier Version

Use olive oil instead of schmaltz for a lighter alternative.

Matzo Ball Texture

For lighter matzo balls, use seltzer instead of water and include baking powder.
For denser matzo balls, omit baking powder and reduce the resting time.

Regional Ingredient Substitutions

Replace schmaltz with duck fat for a richer taste.

Seasonal Tweaks

In summer, garnish with fresh parsley instead of dill for a brighter flavor.

Serving Suggestions

Pair with a side of challah bread for a complete meal.

Ask Cookix, your sous-chef