Matzo Ball Soup Recipe

Matzo meal: Ground matzo crackers that give the balls their unique texture.

Eggs: Beaten eggs help bind the matzo meal together.

Chicken fat: Adds rich flavor and moisture to the matzo balls.

Water: Used to moisten the mixture.

Salt: Enhances the overall taste.

Chicken broth: The base of the soup, providing warmth and depth.

Carrots: Sliced carrots add sweetness and color.

Celery: Adds a fresh, slightly crunchy texture.

Onion: Chopped onion gives a savory flavor.

Pepper: Seasoning to taste for a little kick.

One of the trickiest parts of making this Matzo Ball Soup is shaping the matzo balls just right. Here’s how to do it so they cook perfectly and don’t fall apart in the broth. First, wet your hands with a little water before you start forming the balls. This stops the mixture from sticking to your fingers and makes it easier to roll smooth, round balls. Next, take a small amount of the matzo meal mixture—about the size of a walnut—and gently roll it between your palms. Don’t press too hard! You want the balls to be firm enough to hold together but still light and fluffy inside. If you squeeze too tightly, the matzo balls can get dense and heavy. After you shape them, pop the balls into the simmering chicken broth right away so they start cooking evenly.

Doing this makes the matzo balls cook up tender and soft, soaking up the flavors of the broth without falling apart. If you don’t wet your hands, the mixture sticks everywhere, and the balls can get misshapen or crumbly. Also, shaping them gently helps keep the texture just right, so your soup feels cozy and comforting with every spoonful.

When I first made this soup, I didn’t wet my hands and ended up with a sticky mess that took forever to clean up. Now, I always keep a small bowl of water nearby while shaping the balls—it’s a simple step that saves so much time and frustration. Plus, it’s kind of fun to roll the little balls and watch them float in the broth as they cook!

• matzo meal - Substitute with crushed saltine crackers: Crushed saltine crackers can mimic the texture of matzo meal and provide a similar binding quality in the soup.

• matzo meal - Substitute with breadcrumbs: Plain breadcrumbs can serve as an alternative, offering a similar consistency and structure to the matzo balls.

• beaten eggs - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg to create a vegan binding agent.

• melted chicken fat - Substitute with vegetable oil: Vegetable oil can replace chicken fat to provide moisture and richness without altering the flavor significantly.

• melted chicken fat - Substitute with melted butter: Melted butter can offer a similar richness and flavor profile, though it will add a slightly different taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the soup vegetarian while still providing a savory base.

• chicken broth - Substitute with beef broth: Beef broth can add a deeper, richer flavor to the soup if a non-vegetarian option is preferred.

• carrots - Substitute with parsnips: Parsnips offer a similar sweetness and texture, making them a good alternative to carrots.

• celery stalks - Substitute with fennel stalks: Fennel stalks can provide a similar crunch and a slightly anise-like flavor, adding a unique twist to the soup.

• onion - Substitute with leeks: Leeks can offer a milder, sweeter flavor compared to onions, while still providing a similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile, with a slightly different aroma.

• Allow the matzo ball soup to cool completely before storing. This helps prevent condensation, which can make the matzo balls soggy.

• Transfer the soup into airtight containers. For best results, use containers that are just the right size to minimize air exposure, which can affect the flavor and texture of the soup.

• If you plan to enjoy the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Divide the soup into individual portions for easy reheating. This way, you can enjoy a comforting bowl of matzo ball soup whenever the craving strikes.

• When freezing, leave a little space at the top of the container to allow for expansion as the soup freezes. This prevents the container from cracking.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was stored, making meal planning a breeze.

• To reheat, thaw the soup in the refrigerator overnight if frozen. Then, warm it gently on the stove over medium heat until heated through. Avoid boiling, as this can cause the matzo balls to break apart.

• If reheating in the microwave, use a microwave-safe bowl and cover it loosely to prevent splatters. Heat in short intervals, stirring in between, until the soup is hot.

• For an extra burst of flavor, consider adding a sprinkle of fresh herbs like parsley or dill just before serving. This adds a fresh note that complements the rich flavors of the soup.

• Gently reheat the matzo ball soup on the stovetop over low heat. Place the soup in a pot and cover it with a lid to retain moisture. Stir occasionally to ensure even heating, and be patient as the matzo balls need time to warm through without falling apart.

• Use a microwave for a quick option. Transfer a portion of the soup into a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated evenly.

• For a more flavorful experience, consider reheating the soup in a slow cooker. Set it to low and let it warm up gradually over a couple of hours. This method allows the flavors to meld even further, enhancing the taste of the carrots, celery, and onion.

• If you have an instant pot, use the sauté function to gently reheat the soup. Set it to low or medium heat, stirring occasionally. This method is efficient and maintains the texture of the matzo balls.

• For those who enjoy a bit of a twist, try reheating the soup in a Dutch oven. Preheat your oven to 300°F (150°C), place the soup in the Dutch oven, cover it, and let it warm up slowly. This method gives the soup a comforting, oven-baked aroma.

• Mixing bowl: A large bowl used to combine the matzo meal, beaten eggs, chicken fat, water, and salt into a uniform mixture.

• Refrigerator: Used to chill the matzo mixture for 30 minutes, allowing it to firm up for easier shaping.

• Large pot: Essential for bringing the chicken broth to a boil and simmering the matzo balls and vegetables.

• Measuring cup: Used to accurately measure the matzo meal, chicken fat, and water for the recipe.

• Knife: Necessary for slicing the carrots and celery, and chopping the onion.

• Cutting board: Provides a safe and stable surface for preparing the vegetables.

• Spoon: Useful for mixing the ingredients in the mixing bowl and for stirring the soup.

• Lid: Used to cover the pot while the matzo balls and vegetables cook, ensuring even cooking.

• Wet hands: While not a traditional tool, wetting your hands helps in forming the matzo mixture into balls without sticking.

Prepare ingredients in advance: Measure and chop carrots, celery, and onion ahead of time to streamline the cooking process.

Use store-bought broth: Opt for a high-quality store-bought chicken broth to save time on making it from scratch.

Chill matzo mixture overnight: Prepare the matzo ball mixture the night before and refrigerate it overnight for a quicker start.

Simultaneous tasks: While the matzo balls are chilling, slice the vegetables to maximize efficiency.

Batch cooking: Double the recipe and freeze extra matzo balls for future meals, saving time on subsequent preparations.