Matzo Ball Soup
A classic comforting soup made with fluffy matzo balls, tender chicken, and rich broth, perfect for any occasion.
Ingredients
For the Soup Base
- 1 tablespoon vegetable or canola oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, diced
- 2 boneless, skinless chicken breasts (about 1.25 pounds)
- 6 cups chicken broth
- 2 cups water
- to taste freshly cracked pepper
- few sprigs fresh dill
For the Matzo Balls
- 3 large eggs
- 3 tablespoons vegetable or canola oil
- 3/4 cup matzo meal
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons water for the matzo balls
Instructions
Preparation
- Mince the garlic and dice the onion, celery, and carrots. Heat the vegetable oil in a large pot over medium heat, and sauté the garlic and onions until soft and transparent, about 5 minutes.
- Add the diced celery and carrots to the pot. Stir in the chicken breasts, chicken broth, water, and freshly cracked pepper. Toss in a sprig of dill. Cover and bring to a gentle boil.
Cooking the Soup
- Once boiling, reduce heat to low and let the soup simmer for about 30 minutes.
- While the soup simmers, prepare the matzo ball mixture. In a medium bowl, whisk together eggs and vegetable oil. Gradually whisk in matzo meal, salt, and baking powder. Stir until well combined, then add water. Mix until smooth and refrigerate for at least 30 minutes.
- After 30 minutes, shred the cooked chicken into bite-sized pieces and return it to the pot. Adjust seasoning with salt and additional pepper.
- Form the matzo ball mixture into balls the size of ping pong balls and gently drop them into the simmering broth. Cover the pot after each addition.
- Allow the matzo balls to simmer for about 20 minutes without lifting the lid.
Final Touches and Serving
- Just before serving, add a couple of sprigs of fresh dill to the pot for flavor.
- Ladle the soup into bowls and enjoy with fresh dill as a garnish. Offer crusty bread or challah alongside.
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Notes
To store, refrigerate cooled soup in an airtight container for 3-4 days. For longer storage, freeze the broth separately from the matzo balls to prevent them from becoming dense.