Matzo Ball Soup
A timeless, soothing bowl that brings together light, tender matzo balls with a deeply flavorful chicken broth. This recipe walks you through building a bright, comforting soup from scratch, with steps that feel like cooking with a friend. Perfect for a cozy night in, a comforting recovery meal, or when you just crave something warm and nourishing.
Ingredients
- 2 cups chicken stock or low-sodium broth
- 6 cups water
- 1 onion, chopped
- 2 carrots, sliced
- 2 ribs celery, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1/2 cup matzo meal
- 2 eggs
- 2 tbsp water or stock
- 1 tbsp neutral oil or softened butter
Instructions
- In a large pot, heat the oil over medium heat and sauté the onions, carrots, and celery until they begin to soften and the onions turn translucent, about 5 minutes.
- Pour in the chicken stock and water, add garlic, bay leaf, salt, and pepper. Bring to a gentle simmer and let the flavors meld for about 15 minutes.
- While the broth gently simmers, make the matzo ball mixture. In a bowl, whisk the eggs with water or stock, then stir in matzo meal and the oil or butter. Season lightly with a pinch of salt.
- Cover and refrigerate the matzo ball mixture for at least 15 minutes. This helps the balls hold their shape when cooked.
- Gently form the matzo balls using about a tablespoon of mixture for each ball. Roll between your palms to smooth the surface, then set aside on a plate.
- Increase the heat of the broth to a gentle boil. Carefully drop the matzo balls into the simmering broth. Reduce the heat to a simmer and cook for 25 to 30 minutes, until the balls are cooked through and fluffy in the middle.
- Taste and adjust seasoning if needed. Remove the bay leaf. If the broth needs brightening, a squeeze of lemon can be stirred in at the end.
- Ladle the soup into bowls, ensuring each serving has a few matzo balls plus tender vegetables. Serve hot and enjoy this comforting classic.