Soups
Matzo Ball Soup
Ingredients
- - 1 whole kosher chicken (about 1.8 kg / 4 lb), or 1.5 kg chicken pieces
- - 3 litres (12 cups) water
- - 3 carrots, peeled and sliced
- - 3 celery stalks, sliced
- - 1 large onion, quartered
- - 2 bay leaves
- - 1 1/2 tsp salt, plus more to taste
- - 1 cup matzo meal
- - 4 large eggs
- - 1/4 cup schmaltz (rendered chicken fat) or neutral oil
- - 1/4 cup chicken stock (for the matzo balls)
- - 2 tbsp chopped fresh dill
Method
- Place the chicken in a large stockpot with the water, half the carrots and celery, the onion, bay leaves and salt. Bring to a boil, then reduce to a gentle simmer for 1 hour, skimming any foam from the surface.
- Remove the chicken, strain the broth through a fine sieve, and discard the cooked vegetables. Shred some of the chicken meat to return to the soup; reserve the rest for another use.
- Return the strained broth to the pot with the remaining fresh carrots and celery. Simmer for 15-20 minutes until the vegetables are tender.
- Meanwhile, make the matzo balls: whisk the eggs with the schmaltz and stock. Stir in the matzo meal and salt until just combined. Chill the mixture for 30 minutes.
- Wet your hands and roll the mixture into walnut-sized balls (they will expand). Gently drop into a separate pot of salted simmering water, cover, and cook for 30-40 minutes without lifting the lid.
- Ladle the hot broth with vegetables and shredded chicken into bowls, add 2-3 matzo balls per bowl, and garnish with fresh dill.
Native Name: Kneidlach Soup
Dietary Tags: Meat, Kosher (Meat)
Cultural Background: Known affectionately as 'Jewish penicillin,' matzo ball soup is a cornerstone of Ashkenazi comfort food, built on a golden chicken broth studded with light, fluffy matzo meal dumplings. It is a fixture at Passover Seders (when matzo meal replaces flour) and is served year-round as a soothing, restorative dish.
Tips: Do not overmix the matzo ball batter or press the balls too firmly when shaping – a light hand gives the classic fluffy texture rather than dense, heavy dumplings.
Variations: For firmer 'sinkers,' use less liquid in the batter; for fluffier 'floaters,' add a touch of seltzer water. Some families add a pinch of ground ginger for a peppery finish.
Storage: Broth and matzo balls each keep separately in airtight containers in the fridge for up to 4 days, or frozen for 3 months.
Reheating: Reheat broth on the stovetop until simmering, then add matzo balls in the last few minutes to warm through gently without breaking them apart.
Nutrition: Approx. 310 kcal, 22 g protein, 15 g fat, 22 g carbohydrate per serving (with 2-3 matzo balls).
FAQs:
Q: Why did my matzo balls turn out dense?
A: Overmixing the batter or pressing too hard while shaping compacts the mixture – handle it as gently and lightly as possible.
Q: Can matzo ball soup be made dairy?
A: No – traditional matzo ball soup uses chicken broth and schmaltz, making it a meat dish under kosher law.
Q: Can I make this soup ahead of a holiday?
A: Yes, both the broth and matzo balls can be made a day or two in advance and reheated together before serving.