If you’re looking for more hot bowls of soup to cozy up to, look no further than this Matzo Ball Soup, Chicken Noodle Soup, Lemon Chicken Orzo Soup, Creamy Chicken Wild Rice Soup, Chicken Pot Pie Soup, or White Chicken Lasagna Soup.
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HOW TO MAKE MATZO BALL SOUP VIDEO
What are Matzo Balls?
Matzo balls are a popular type of knaidel (plural knaidelach), an Ashkenazi Jewish dumpling added to soups or stews. In order to be considered kosher for Passover, matzah balls cannot contain any leavened grain, meaning any breads leavened with yeast. Instead, matzo meal, crushed unleavened bread, is used combined with eggs, schmaltz (rendered chicken fat), broth and herbs. There are countless variations and family traditions surrounding how Matzo Ball Soup is made from homemade stock to store-bought broth, making homemade matzo balls to using matzah ball mixes, using schmaltz or oil, adding parsnips, carrots, chicken, to whether or not the matzo balls are fluffy or dense (“floaters vs. sinkers”), which means adding seltzer water or baking soda. Regardless of which variation you enjoy, one thing is certain, making matzah balls couldn’t be any easier. Simply mix the ingredients in a bowl, pop it in the fridge for 30 minutes while the soup simmers, shape the balls, then add them to soup to simmer for about 25 minutes. Uncover the pot and you’re rewarded with soul-warming, herbaceous Matzah Ball Soup.
When is Matzo Ball Soup served?
This Ashkenazi Jewish dish is traditionally served at the start of Passover with family gathered for Seder dinner but is also popular for other holidays such as Rosh Hashanah, Hanukkah and Yom Kippur. Of course, like its mainstream counterpart, chicken noodle soup, Matzo Ball Soup can be enjoyed any time of year, whenever you crave a warm bowl of comfort.
What is the significance of Matzo Ball Soup?
In the Passover meal, Matzah Ball Soup is served to commemorate the Hebrews exodus and freedom from Egyptian slavery. The matzah in matzo balls represents the unleavened bread that the Jews ate while fleeing Egypt into the dessert. The first year Patrick and were married, we celebrated Passover at his parents’ house with a feast of Matzah Ball Soup. I had never tasted anything like it. The broth was incredibly rich, deep and savory, the matzo balls tender, light, ethereal dumplings I craved in every slurpful. So, while I am not Jewish myself, I respect Jewish traditions, honor the Hebrew exodus, and am excited to share a version of Matzo Ball Soup with you today.
Shortcut broth means quicker Matzo Ball Soup! You are welcome to use homemade stock, but this shortcut broth is whipped up in just 20 minutes and is just as flavorful.The shortcut broth delivers all the flavor of cooking a whole chicken – without any of the work! It’s made by simmering bone-in chicken thighs, chopped onions, carrots, celery and chicken bouillon which enrich the broth with concentrated flavor and body.Choose between sinkers or floaters. Some people are camp sinkers, some people are camp floaters, so this recipe lets you choose the matzo balls of your dreams simply by adding baking powder or omitting baking powder (kosher version included) or seltzer water.Using schmaltz (rendered chicken fat) in the matzah balls imparts a deep, rich chicken flavor. This one ingredient creates the most crave worthy dumplings. You also have the choice to use vegetable oil for convenience.Seasoning the matzo balls rounds out the complex flavors. No one note, bland dumplings here! They are seasoned with fresh, dill, fresh parsley, onion powder, garlic powder and pepper.Letting the matzah ball mixture rest creates easy to shape dumplings. They also cook up lighter and fluffier if you choose.Poaching the matzo balls in chicken broth instead of water produces the most flavor-packed dumplings you ever tasted. Matzah balls are like sponges and cooking them in broth makes them 10X more flavorful. It requires more broth – but is SO worth it.Using simple, inexpensive ingredients means you can make this recipe any time. The matzo meal is pantry friendly and this recipe can be made with any chicken you have on hand.The matzo meal mixture and the balls can be made a day ahead of time. This allows you to prep some of the soup in advance and makes for even fluffier dumplings.
Ingredients for Matzo Balls
To make matzah balls, you will need the following (exact measurements in the recipe card at the bottom of the post):
Floaters vs. Sinkers
There is a great matzah ball debate – some people prefer airy, softy and fluffy matzo balls that bob on the surface while they cook, “floaters;” some prefer dense, richer ones with a toothsome quality that sink to the bottom of the pot, “sinkers.” Light matzo balls have more air pockets which means they are more sponge-like and able to absorb more broth, and therefore taste more like broth. They are often made lighter with the use of baking powder, seltzer water or whipped egg whites, or a combination. In fact, my mother-in-law said she always had the most successes making light dumplings with Manischewitz Matzo Ball Mix and could never replicate them using matzo meal. It turns out, Manischewitz Matzo Ball Mix has sodium bicarbonate and monocalcium phosphate– both active ingredients in baking powder! Dense matzah balls, on the other hand, are chewier, heartier, less brothy and taste more like the wheat matzo and rich schmaltz they are made of. My personal preference, as specified in the recipe, is somewhere in the middle by using baking powder but skipping the seltzer water which makes them almost too fluffy and not as flavorful because the seltzer water takes the place of broth. These middle ground dumplings are still light, soft and tender, able to absorb broth but still hearty enough to not border on mushiness.
How to make floaters or sinkers:
For the lightest matzo balls: use seltzer water in place of the broth and add anywhere from ¼ teaspoon to ¾ teaspoon baking powder (more baking powder will yield increasingly light matzo balls; ¾ teaspoon with be insanely light)For light matzo balls with some substance (my personal preference): use ¾ teaspoon baking powder and stick with chicken broth instead of seltzer waterFor matzo balls slightly lighter on the outside but still a bit dense in the middle: use seltzer in place of the broth and skip the baking powder OR skip the seltzer and use only 1/4-½ teaspoon baking powderFor dense matzo balls: skip the baking powder and stick with broth instead of seltzer water
Matzo ball Ingredient Questions and Answers
Can you make matzo balls from matzo crackers? Yes, matzo meal is simply ground matzo crackers. To make matzo balls from matzo crackers, process them into fine crumbs in your food processor or crush them with a rolling pin or side of a can. You will need ¾ cup crumbs cup for this recipe. Can you make matzo balls with saltine crackers? You can make matzo balls with saltine crackers but they will not be kosher because saltines contain yeast. To make, process the soda crackers in a food processor to form fine crumbs and use in place of matzo meal. You will need to significantly reduce the salt in the recipe because saltines are already salty.Can I use flour instead of matzo meal? If you run out of matzo meal, flour of any kind is not recommended as a replacement for matzo meal. Remember, matzo is ground crackers, whereas flour is finer and hasn’t been baked. When it is not Passover, you can try using other crackers like saltine crackers or Ritz or even plain bread crumbs and reducing the salt as needed.Is matzo meal the same as matzo ball mix? No, matzo meal and matzo ball mix are not the same. Matzo meal is simply ground up matzo crackers made of flour and water. Matzo ball mix is a pre-packaged mixture of matzo meal, spices (salt, pepper, garlic powder, onion powder, celery seed, etc.), and preservatives. It also contains sodium bicarbonate and monocalcium phosphate– both active ingredients in baking powder to make the balls lighter.Can I use matzo ball mix instead of matzo meal? Yes, you can use matzo ball mix instead of matzo meal and follow the recipe on the box to create light, fluffy matzo balls. If you are looking for dense matzo balls, then the mix is not for you. The mix typically calls for adding eggs and oil to the pre-seasoned matzo meal, but feel free to add additional herbs such as fresh dill and parsley. You can also swap the oil for schmaltz instead. Can I use duck fat for matzo balls? Yes, you can use duck fat in place of schmaltz for the matzah balls.
ingredients for matzo ball SOUP
What I love most about this Matzo Ball Soup recipe is that it’s packed with flavor, but is made with pantry friendly, easy to find ingredients. So, now that we have the matzah balls squared away, let’s take a closer look at what you need for the soup portion (full recipe measurements in the recipe card at the bottom of the post): Apparently, “leavening” refers to yeast, not baking soda or baking powder. In this New York Times article, Rabbi Moshe Elefant, executive rabbinic coordinator and chief operating officer of the Orthodox Union’s kosher division, says: “There is nothing wrong about a raised product at Passover per se.”
Chicken thighs: I highly recommend bone-in chicken thighs with the skin removed. The succulent, rich dark meat and bone makes for extra rich broth and tender chicken. In fact, my husband, was effusive that this was the “richest, most complex” broth he had ever tasted. It creates broth richer than breasts or even boneless thighs. Additionally, chicken thighs are dark meat which means they are inherently juicier, more tender and difficult to overcook.
Can I use chicken breasts? You can absolutely still use chicken breasts for this recipe if that is what you prefer but I don’t find breasts as juicy or flavorful. Take care to use chicken stock instead of broth if using breasts otherwise the soup won’t be as rich and flavorful. If using chicken breasts, I suggest bone-in chicken breasts but boneless will also work. You will want to slice your breasts in half through the equator if they are extra-large, otherwise, the simmer time will be much longer and the veggies can break down too much.
Chicken broth: While purists will encourage only homemade chicken stock, this isn’t always practical and can discourage many from making Matzo Ball Soup. For this recipe, you are welcome to use your own homemade stock (omit the bouillon in the recipe) or store-bought low sodium chicken broth. The broth is simmered with bone-in chicken thighs, chopped carrots, celery and onion as well as chicken bouillon which amps up the flavor and makes it taste like it’s been simmering for hours.Chicken bouillon: The bouillon adds an even richer, deeply satisfying concentrated chicken flavor. You can use granulated bouillon (powder), bouillon cubes or better than bouillon in equal amounts. Add the bouillon to the soup without dissolving in liquid first.Chicken schmaltz: This is used in place of oil or butter to sauté the vegetables, although you can use olive oil if you’d like.Onion: Use one diced yellow onion. When a recipe doesn’t specify a type of onion, use yellow onion. You may substitute with 1 ½ teaspoons onion powder if you’re in a bind.Garlic. 4-6 garlic cloves, depending on your garlic love or substitute with 1 teaspoon garlic powder if you’re in a bind – but fresh is always best!Celery: You’ll need 1 cup chopped celery. Chop the celery on the larger side, ½ -inch chop, so it doesn’t become mushy in the soup. Carrots: You’ll also need 1 cup, sliced ¼-inch thick so they cook in the same amount of time as the celery.Seasonings: Dried parsley, oregano, basil, thyme, and bay leaves infuse the broth with herbaceous goodness. Fresh dill finishes the soup with fresh citrus earthiness and salt and pepper awaken all of the flavors. As with all recipes, adjust the seasonings to taste to make it perfect for you.
HOW TO MAKE MATZO BALL SOUP
This soothing Matzo Ball Soup fills the belly and warms the soul and is easier to make than you think! Essentially, we are making chicken soup then adding the matzah balls and simmering another 25 minutes. Here’s how to make it (full recipe with measurements in the recipe card at the bottom of the post):
Step 1: Mix the matzo ball dough
First, you’ll mix together all of the dry ingredients: the matzo meal, baking powder (if using), dill, parsley, salt, garlic powder, onion powder, and pepper. In another small mixing bowl, whisk together the eggs, schmaltz (or oil) and chicken broth. Pour the egg mixture into the dry ingredients and fold together just until combined; do not over-mix. Cover and refrigerate the mixture for 30 minutes or until ready to use. You can form the balls any time after 30 minutes and refrigerate for up to two days.
Step 2: Sear the chicken
Start by patting the chicken dry with paper towels then evenly sprinkle with salt and pepper. Drying the chicken allows the seasonings to stick and letting the chicken rest while you prep the veggies helps the seasonings penetrate the chicken. Sear chicken in rippling hot oil for about 3 minutes per side. Remove to a plate but leave the glorious drippings. Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor! The delicious brown bits left in the bottom of the pan will season the entire soup as they permeate the broth.
Step 3: Sauté the vegetables
This recipe boasts the classic combination of carrots, onions and celery known as the holy trinity of cooking and provide a richness and depth of flavor. You can sauté them in additional olive oil or schmaltz instead. You’ll sauté them until the onions are tender and then add the garlic, making sure to scrape up the brown bits on the bottom of the pan.
Step 4: Add the broth and seasonings
Add the seared chicken back to the pot along with chicken bouillon, all seasonings, bay leaves and chicken broth.
Step 6: Simmer the soup
Cover the soup and simmer for about 20 minutes or until the chicken is tender enough to shred.
Step 7: Make the Matzo balls
While the chicken is simmering, line a 9×13 dish or baking sheet with plastic wrap or parchment paper to receive matzah balls. This makes it easy to transport the balls and pop them back into the fridge if you finish before the soup is ready. To form the balls, wet your hands with cold water, then roll scoops of batter (about 1 tablespoon each) into balls, handling them as gently as possible. Place the balls on the parchment/plastic and refrigerate until ready to use.
Step 8: Add the chicken and matzo balls
Transfer chicken to a cutting board and shred into bite-size pieces once cool enough to handle. Add chicken back to the soup so the broth can permeate every nook and cranny of the chicken. Bring the soup to a simmer, then drop the balls into the soup, cover and simmer for 25-30 minutes, until they are plump and cooked through. Stir the dill into the soup and dig in!
RECIPE VARIATIONS
There are countless variations of homemade Matzo Ball Soup, so don’t be afraid to venture out of your comfort zone and even make your own tradition! Here are some possible recipe variations:
Use matzo meal: We want to control the seasonings and baking powder in the recipe, so take care to use matzo meal instead of matzo ball mix.Chill the matzo mixture: The mixture should be chilled for at least 30 minutes up to 2 days before shaping the matzo balls. This gives the matzo meal time to absorb the liquid, resulting in more cohesive matzo balls that don’t fall apart during cooking. Use a cookie scoop: The quickest, easiest way to make uniform matzah balls is to portion them with a cookie scoop before briefly rolling. Roll matzo balls with wet hands. Just like meatballs, it helps to wet your hands with cold water to prevent the dough from sticking. You can also spray them with nonstick cooking spray. Chop vegetables the correct size: Chop carrots and celery as prescribed in the recipe. Avoid chopping your vegetables too thin or they can become mushy.Use stock or broth: If using chicken breasts, I recommend using chicken stock because it’s richer in flavor because it’s made up of chicken bones which are cooked with vegetables for four times as long as broth. If using bone-in chicken thighs, I still found it incredibly rich with chicken broth, and almost too rich with stock. Chop vegetables the correct size: Chop carrots and celery as prescribed in the recipe. Avoid chopping your vegetables too thin or they can become mushy.Should I cook the matzo balls in water or the chicken stock? Matzo balls are little sponges and will soak up anything they are cooked in. If cooked in water, they will be bland, if cooked in broth, they will be full of flavor. For ease, I cook the dumplings directly in the soup; it saves you from dirtying another pot and makes for the most flavorful matzah balls. Cooking the dumplings directly in the soup will make it a little cloudy due to the starch (I don’t mind a bit), so if this bothers you, then cook the balls in a separate pot of 2 quarts of simmering broth and reduce the broth in the soup. Keep the pot covered while cooking the matzo balls: It’s okay to have a peak and stir every now and then, but you should try and limit the times the dumplings are uncovered or they won’t bake as quickly, evenly or expand nearly as much. Add additional broth as needed: The matzah balls will absorb a significant amount of broth as they simmer and expand. The amount of broth will vary depending on whether you used carbonated water, baking powder, the simmering time, etc., so be prepared to additional broth if you’d like the soup less chunky.Don’t burn the bits: When searing the chicken, you don’t want blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.Simmer chicken until tender: Whether using chicken thighs or breasts, check the pieces individually for tenderness when simmering because they may cook unevenly. Be prepared to remove pieces of chicken at different times. The chicken is ready when it easily pulls apart with two forks, not any sooner.
Omit the chicken: Serve just the matzo balls with homemade stock and vegetables as desired. Rotisserie chicken: Use chicken stock along with shredded rotisserie chicken. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat. It also comes perfectly tender and ready to slurp up. I always like to stock shredded rotisserie chicken portioned into 2-3 cup measurements in my freezer so they’re ready to add to any soup or casserole recipe. I recommend shredding your rotisserie chicken as soon as you get home from the grocery store because the chicken is easier to shred while it’s still warm. Shortcut Easy Matzo Ball Soup: To make this recipe in a hurry, purchase pre-chopped vegetables and rotisserie chicken and use chicken stock instead of broth. Sauté the vegetables, add the shredded chicken, bring the stock to a simmer, then add the matzo balls to cook.Swap veggies: Parsnips are a popular addition and my mother-in-law always adds peas. You can also go all sorts of non-traditional with green beans, mushrooms, zucchini, corn, potatoes, broccoli, spinach, kale, etc. Noodles: Some love the addition of egg noodles to their Matzo Ball Soup. Cook them separately then add to the soup at the end or to individual bowls. You will likely need additional broth to accommodate the noodles. Herbs: Swap the herbs for fresh chives and thyme added the last 5 minutes of cooking. You can also add additional herbs such as sage, tarragon, etc. or spice it up with red pepper flakes.Use homemade chicken stock: To make your own stock, place a whole chicken or 6 skin-on chicken drumsticks, and 6 skin-on chicken wings in 12 cups of water along with 3 carrots cut into chunks, 3 celery stalks, cut into chunks, 2 parsnips cut into chunks, 2 onions, peeled and quartered, 1 head garlic, cut horizontally in half, 1 bay leaf, 1 tablespoon black peppercorns and 1 tablespoon kosher salt. Bring to a simmer and cook for 3 hours. Strain the broth, reserve some carrots and celery to add to individual bowls of soup and remove the chicken meat from the carcass. If not using right away, allow to cool, then reserve a few tablespoons of the skimmed fat for homemade schmaltz in the matzo balls. Simmer the matzo balls in the homemade chicken stock. Homemade schmaltz: You can ask the butcher for saved skin and fat (use 2 cups for this recipe), otherwise, use the finely chopped skin of about 8 chicken thighs or 2 cups; the skin is easier to chop if it’s partially frozen. Add the skin and fat to a heavy bottom saucepan along with ¼ cup water and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the scraps render most of their fat and begin to brown. At this point, add 1 diced onion and continue to cook until the chicken skin and onion is golden brown. Pour the rendered chicken fat through a fine mesh sieve, allow the schmaltz to cool, then transfer it to a container, cover, and refrigerate for up to 1 week or freeze for up to 3 months.Consistency: The “chunkiness” of the soup is personal preference. For a less chunky soup, simply add additional broth or half and half at the end of cooking.
Can I make matzo balls the night before?
Yes! You can mix the matzo dough up to two days ahead of time and store it covered in the refrigerator. You can also roll the matzo balls up to two days ahead of time. Line the uncooked balls on a parchment paper lined tray (a 9×13 works well), tightly cover and refrigerate until ready to add to the simmering soup.
What else can I prep ahead?
This Matzo Ball Soup recipe is simple but it does require some prep work as far as trimming the chicken and chopping vegetables. You can save time by:
Trim chicken: Remove the skin, then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours. Chop vegetables: Chop the vegetables and aromatics a couple days ahead of time, the night before dinner or just a few hours before cooking, then store in airtight containers in the refrigerator.Measure Spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
Can You Freeze Matzo Balls?
You can freeze matzo balls either uncooked or cooked and they will retain their flavor and texture very well.
To freeze cooked matzo balls: Let the cooked dumplings cool completely, then blot them dry. Flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freeze for two hours or until solid. Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn. Freeze for up to three months. Reheat matzo balls from frozen by gently simmering in chicken stock or broth until warmed through.To freeze uncooked matzo balls: Form the dough into balls then flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freezing for two hours or until solid. Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn. Freeze for up to three months. Add the frozen dumplings to simmering chicken stock or broth without thawing and proceed to cook.
HOW TO STORE AND REHEAT
Storage: Let the soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days. There is no need to refrigerate the matzo balls separately. To freeze: It is best to freeze the matzo balls separately from the soup so they don’t become mushy. Follow the above freezing instructions for the balls. To freeze the soup, let it cool completely, transfer a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. Bring the soup to a simmer before adding the frozen matzah balls.To reheat on the stove: Reheat large batches on the stove over medium low heat, stirring occasionally until warmed through, adding additional broth as needed.Microwave: Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.
WHAT TO SERVE WITH EASY MATZO BALL SOUP?
This Matzo Ball Soup is hearty and comforting full of protein, carbs and veggies, so it doesn’t need much as far as sides go. We love this cozy soup with fresh sides such as salad and fruit. Here are some of our favorites (note that some of these are not kosher for Passover, so you’ll need to skip the dairy/cheeses):
Salad: Caesar Salad, Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Strawberry Salad, Apple Salad, Pear Salad, or Green Bean Salad.Fruit: Bright, fresh fruit is always a welcome side to any cozy soup. Go as simple as grapes, melon, etc. or you’ll love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Pina Colada Fruit Salad.
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