Matzo Ball Soup
A comforting and nutritious blend of fluffy matzo balls in savory chicken broth, perfect for chilly days and meal prep.
Ingredients
For the Matzo Balls
- 1 cup Matzo Meal Essential for fluffy matzo balls that soak up the broth.
- 2 large Eggs Bind the matzo meal and provide richness.
- 1/4 teaspoon Salt Enhances the flavor of the matzo balls.
- 1/4 cup Water Hydrates the ingredients.
For the Soup
- 8 cups Chicken Broth The flavorful foundation of the soup.
- 2 stalks Celery Adds crunch and freshness.
- 2 medium Carrots Provides sweetness and vibrant color.
- 1 tablespoon Parsley Brightens the dish with freshness.
- 1/4 teaspoon Pepper Enhances overall flavor.
Instructions
Preparation
- Gather all your ingredients: Matzo meal, eggs, water, salt, chicken broth, celery, carrots, parsley, and pepper.
- In a mixing bowl, combine the matzo meal, eggs, and a pinch of salt; stir well until cohesive.
- Add water slowly until the mixture is moist but firm enough to shape into balls.
- Chill the mixture in the refrigerator for at least 30 minutes to help the matzo balls hold their shape.
Cooking
- In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Form golf-ball-sized matzo balls with your hands, being careful not to compact them too much.
- Once the broth is simmering, drop the matzo balls into the pot.
- Let the soup cook for about 30 minutes, adding chopped celery and carrots after 20 minutes.
Serving
- Check that the matzo balls have expanded and the veggies are tender but not mushy.
- Garnish your soup with freshly chopped parsley and a sprinkle of black pepper.
- Serve hot in bowls and enjoy the comforting warmth!
Notes
For best results, chill the matzo mixture longer and consider using seltzer instead of water for fluffiness. Store leftovers in an airtight container.