Classic Matzo Ball Soup
Ready in 2 min. Dinner recipe. A comforting and traditional Passover dish with fluffy matzo balls in a rich chicken broth. Get step-by-step instructions, n
Instructions
Step 1
Prepare the broth: In a large pot, combine chicken bones or pieces, carrots, celery, onion, garlic, water, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.
Step 2
Make the matzo ball mixture: In a bowl, whisk eggs, schmaltz or oil, seltzer water, salt, pepper, and dill. Gradually stir in matzo meal until combined. Cover and refrigerate for 30 minutes.
Step 3
Form the matzo balls: Wet your hands and shape the chilled mixture into 12 golf ball-sized balls. Do not over-handle.
Step 4
Cook the matzo balls: Bring a large pot of salted water to a boil. Gently drop in matzo balls, reduce to a simmer, cover, and cook for 30-40 minutes until fluffy and cooked through.
Step 5
Strain and finish the soup: Remove chicken from broth, shred meat if desired, and discard bones. Strain broth into a clean pot, add back carrots and celery, and simmer for 10 minutes.
Step 6
Serve: Place 2 matzo balls in each bowl, ladle hot broth with vegetables over them, and garnish with fresh parsley.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
