Matzo Ball Soup
Matzo Ball Soup is a traditional Jewish dish typically eaten during the Passover holiday but can be enjoyed year-round. This broth-based soup is as soothing as it is delicious. Matzo is a traditional Jewish unleavened bread. Matzo meal is made from ground matzo. It is key to refrigerate the matzo ball dough before cooking them. This helps prevent the dumplings from falling apart in the simmering broth. Using store-bought low sodium broth makes this soup simple and quick.
|Serving Size:||2½ cups|
|Prep time:||25 minutes|
|Cook time:||30 minutes|
|Total time:||55 minutes|
- 1 Tablespoon olive or canola oil
- 2 large carrots, finely diced or shredded
- 4 celery stalks, finely diced
- 1 onion, finely diced
- 64 ounces low sodium chicken broth (for a vegetarian option, could use vegetable broth)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill (optional)
- 1 cup matzo meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs
- 3 Tablespoon olive or canola oil
- 3 Tablespoon water or club soda
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven over medium-high heat.
- Sauté the carrots, celery, and onions for 5 –10 minutes until soft. Do not let brown.
- Add the stock and bring to a boil. Taste and add salt and pepper as needed.
- Cook for 15 – 20 min.
- While the stock cooks, prep the matzo balls:
- In a medium bowl, add all the ingredients. Mix well.
- Refrigerate for 30 minutes to allow the matzo meal to absorb the liquid.
- Remove from refrigerator and roll matzo dough into ping pong-sized balls. Will likely make around 18 matzo balls.
- Place matzo balls on a sheet pan or plate until you have all of the balls made.
- Reduce broth to a simmer.
- Add the matzo balls one at a time to the simmering broth. Lower them gently so they do not break.
- Cover the soup and let the matzo balls cook for 25 – 30 minutes or until they are cooked through. They will puff slightly while cooking.
- Service with fresh dill and/or extra black pepper.