Matzo Ball Soup Recipe

Matzo meal: Ground matzo crackers used to make the matzo balls.

Eggs: Beaten to help bind the matzo balls together.

Chicken fat: Also known as schmaltz, adds rich flavor to the matzo balls. Can be substituted with oil.

Chicken broth: Used in both the matzo ball mixture and as the soup base.

Salt: Enhances the flavor of the matzo balls and soup.

Pepper: Adds a touch of spice to the matzo balls.

Carrots: Sliced and added to the soup for sweetness and texture.

Celery: Sliced and added to the soup for flavor and crunch.

Onion: Chopped and added to the soup for depth of flavor.

Dill: Freshly chopped and stirred into the soup for a burst of herbaceous freshness.

When forming the matzo balls, ensure your hands are wet to prevent the mixture from sticking. This will help you shape them more easily and achieve a uniform size. Additionally, for a fluffier texture, avoid over-mixing the matzo meal mixture. Gently fold the ingredients together until just combined. When adding the matzo balls to the simmering broth, do so gently to avoid breaking them apart. Cover the pot and resist the urge to lift the lid frequently, as the steam helps cook the matzo balls evenly.

• matzo meal - Substitute with crushed saltine crackers: Crushed saltine crackers can mimic the texture and absorbency of matzo meal.

• matzo meal - Substitute with breadcrumbs: Plain breadcrumbs can be used as they provide a similar binding quality.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg to create a vegan alternative.

• melted chicken fat - Substitute with vegetable oil: Vegetable oil provides the necessary fat content without altering the flavor significantly.

• melted chicken fat - Substitute with margarine: Margarine can be used as a non-animal fat alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup.

• chicken broth - Substitute with water with bouillon cubes: Dissolve bouillon cubes in water to create a flavorful broth.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots.

• sliced celery - Substitute with fennel: Fennel provides a similar crunch and a slightly different but pleasant flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped fresh dill - Substitute with dried dill: Use dried dill in smaller quantities as it is more concentrated in flavor.

• Allow the matzo ball soup to cool to room temperature before storing. This prevents condensation and keeps the broth from becoming too watery.

• Transfer the soup to airtight containers. For best results, use containers that are specifically designed for freezing, as they help to prevent freezer burn.

• If you prefer, you can store the matzo balls separately from the broth. This can help maintain their texture. Place the matzo balls in a separate airtight container or a resealable plastic bag.

• Label the containers with the date. This helps you keep track of how long the soup has been stored and ensures you use it while it’s still fresh.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months.

• When ready to reheat, if the soup is frozen, thaw it in the refrigerator overnight. This gradual thawing helps maintain the quality of the broth and vegetables.

• Reheat the soup on the stovetop over medium heat. If the matzo balls were stored separately, add them to the broth once it’s heated through. Simmer until the matzo balls are warmed completely.

• For a quick reheating option, you can use the microwave. Place the soup in a microwave-safe bowl and heat in 1-2 minute intervals, stirring in between, until hot. If the matzo balls are separate, add them to the bowl and heat together.

• Enjoy your matzo ball soup with a garnish of fresh dill for that just-made flavor.

• For stovetop reheating, pour the leftover matzo ball soup into a large pot. Heat over medium heat until the broth begins to simmer. Stir occasionally to ensure even heating. This method helps maintain the texture of the matzo balls and the vegetables.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. Check the temperature and heat in additional 30-second intervals if needed.
• For oven reheating, preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with aluminum foil, and heat for about 20-30 minutes. This method is ideal if you want to reheat a larger quantity evenly.
• If you prefer a slow cooker, pour the leftover soup into the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the flavors and texture of the matzo balls and vegetables.
• For a quick reheat, you can use a double boiler. Place the soup in the top part of the double boiler and heat over simmering water. This gentle method prevents the matzo balls from becoming too dense.

• Mixing bowl: Use this to combine the matzo meal, beaten eggs, melted chicken fat or oil, chicken broth or water, salt, and pepper.

• Refrigerator: Chill the matzo ball mixture for at least 30 minutes to help it firm up.

• Large pot: Bring the chicken broth to a boil and cook the vegetables and matzo balls.

• Knife: Slice the carrots, celery, and chop the onion.

• Cutting board: Provide a safe surface to slice and chop the vegetables.

• Measuring cups: Measure out the matzo meal, chicken fat or oil, and chicken broth or water.

• Measuring spoons: Measure the salt and pepper accurately.

• Wooden spoon: Stir the matzo ball mixture and the soup.

• Ladle: Serve the hot soup into bowls.

• Wet hands: Form the matzo ball mixture into balls with wet hands to prevent sticking.

• Timer: Keep track of the cooking and chilling times.

Prepare ingredients in advance: Chop carrots, celery, and onion the night before to save time.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Quick chill matzo mixture: Place the matzo ball mixture in the freezer for 15 minutes instead of refrigerating for 30.

Form matzo balls ahead: Shape the matzo balls and store them in the fridge until ready to cook.

One-pot method: Use a large pot to cook the soup and matzo balls together, minimizing cleanup.