Matzo Ball Soup
Matzo ball soup is a delightful, heartwarming dish that wraps you in comfort with its fluffy matzo balls floating in rich chicken broth. Perfect for family gatherings or cozy nights in, this easy-to-make recipe is sure to become a cherished part of your culinary repertoire. With aromatic vegetables and fresh dill, each spoonful brings back memories of home-cooked meals and family traditions. Get ready to create a bowl of bliss that warms both the heart and soul.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Ingredients
Scale
- 8 cups chicken broth (low-sodium)
- 1 cup matzo meal
- 2 large eggs
- 1/4 cup vegetable oil (canola or grapeseed)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill (chopped)
- 1 cup carrots (diced)
- 1 cup celery (diced)
Instructions
- In a large pot, heat chicken broth over medium heat until simmering. Add diced carrots and celery, season with salt and pepper, and cook for about 10 minutes until tender.
- In a mixing bowl, combine matzo meal, eggs, vegetable oil, salt, pepper, and dill. Mix gently to avoid overworking the dough. Refrigerate for at least 30 minutes.
- Wet your hands slightly and roll the matzo mixture into balls about one inch in diameter.
- Carefully drop the matzo balls into the simmering broth. Cover and cook for approximately 30 minutes until they double in size and float to the top.
- Serve hot in bowls with extra dill for garnish.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: For a flavorful twist, add other vegetables like onions or parsnips. Store leftovers in an airtight container for up to three days; reheat gently on the stove.