matzo ball soup

Passover might mark the official occasion of Matzo Ball Soup, but this recipe is comforting and cozy whatever the time of year and whatever your cooking level. 

Matzo Ball Soup

olive oil

onion, quartered

carrots,

celery,

turnip, quartered

parsnip,

chicken,

c. chicken broth

dill

flat-leaf parsley

Kosher salt

black pepper

eggs

c. chicken fat, melted

c. seltzer water

c. matzo meal

kosher salt

In a very large pot, heat oil over medium heat. Add onion, carrots, celery, turnip, and parsnip and cook until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so that the chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover the chicken.&nbsp;

Add dill, parsley, a pinch of salt, and a few grinds of pepper. Bring to a boil, then lower to a simmer. Cook, partially covered, for 2 hours. Remove chicken (use for the soup or reserve for another use). Reserve a few pieces of carrot (to be later sliced and added to the finished soup),&nbsp;then&nbsp;strain broth into a large bowl or large measuring cup. Discard the remaining vegetables and herbs.&nbsp;

Season broth with salt and pepper and serve&nbsp;with matzo balls (recipe follows).

MAKE THE CHICKEN SOUP

In a medium bowl, beat eggs. Add chicken fat and seltzer and mix well. Add matzo meal, salt and pepper and mix well, taking care to ensure all of the matzo meal is incorporated into the egg mixture. Refrigerate the mixture for at least 30 minutes.&nbsp;

Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium-sized matzo balls) or ice cream scoop (for large matzo balls), form the mixture into balls, smoothing their shape by rolling them between slightly wet hands. Drop each ball into the boiling water. (They will sink initially, but will rise to the top as they cook.) Cook for 25-35&nbsp;minutes, or until the centers of the matzo balls are fully cooked. They’ll look dense and dark yellow in the center if they’re not done.

Remove them from the boiling water and either add to the chicken soup, or place directly into individual serving bowls and top with soup.&nbsp;

MAKE THE MATZO BALLS

https://streaming.hearstdigitalstudios.com/2140c943-72df-422f-9635-69b8336d1aa0/video_rover_16x9_1080p_hd_1649947719_89123.mp4

Passover might mark the official occasion of Matzo Ball Soup, but this recipe is comforting and cozy whatever the time of year and whatever your cooking level.

This Matzo Ball Soup Is Pure Comfort

This is the coziest and most comforting soup ever and it's made so much easier by using your instant pot!

Instant Pot Matzo Ball Soup

bone-in (skin on chicken breasts)

onion

carrots

garlic

turmeric (optional)

water

salt and pepper (to taste)

dill (minced)

matzo meal

baking powder

garlic powder

onion powder

white pepper

salt

To make the soup: pat the chicken breasts very dry with a paper towel and season with salt and pepper. Set the instant pot to "saute" and add 1 tablespoon of olive oil. Once the instant pot is preheated, place the chicken in the pot skin side down. Allow to brown for 4-5 minutes so that the chicken skin can render off some fat. Transfer the chicken from the pot to a plate and reserve the fat from the instant pot.

Add the onion, carrots, garlic, turmeric (if using), and water, and give everything a stir. Add the chicken breasts back to the pot with any juices from the plate. Place the lid on the instant pot and lock it into place. Change the setting to "pressure cook" or "manual" and cook on high pressure for 30 minutes with a natural release.

After the pressure has subsided and the lid can be removed, remove the chicken from the pot and transfer it to a plate to cool slightly. Once the chicken is cool, use two forks to shred the meat. Change the setting back to saute and bring the broth and veggies to a simmer. Season the broth with salt and pepper to taste.

To make the matzo balls: While the broth is cooking, whisk together the matzo meal, baking powder, and spices in a medium bowl. In a separate bowl whisk together the eggs and rendered fat from searing the chicken (or grapeseed oil). Add the eggs to the dry ingredients and stir with a fork until well combined. Cover and refrigerate for 20 minutes to firm up.

Using a 1 oz (2 tablespoon scoop), portion the matzo ball mix and roll into balls. Add the matzo balls to the simmering broth in the instant pot. Cover loosely with another lid (not the instant pot lid) and simmer for 30 minutes. Remove the lid, add the shredded chicken, and season to taste if necessary. Ladle into bowls with 2-3 matzo balls per person and top with fresh dill.

The Best Matzo Ball Soup

Cups Matzo meal

Lg Eggs

Baking powder

tsp Kosher salt

White pepper

Tbl Fresh dill/parsley

Cup Schmaltz (Chicken Fat)

Qt Chicken Broth

Whole Chicken (Approximately 4 lbs)

lbs Celery

lb Carrots

Yellow onion

oz Fresh parsley

Fresh dill

Bay leaves

Tbl Sea salt

Add matzo meal, baking powder, salt, and white pepper to a mixing bowl.  Lightly mix the ingredients with a fork.  Do not over-mix.

Mix the eggs and chicken fat in another mixing bowl. Mix until ingredients are well combined.

Mix wet ingredients into the dry ingredients bowl.  Add minced dill and parsley to the mixing bowl. Mix all ingredients together until just combined.  Do not over-mix.

Place plastic wrap over the mixture and place in the fridge for 30 minutes to rest.

Place 5 quarts of chicken stock on the stove to boil over medium heat. (See Note Below)

Time to start making the Matzo Balls:  Roll your balls to one inch in diameter. (or whatever size you like-remember your matzo balls will expand almost double in size as they cook due to the baking powder)  Do not overwork your matzo ball mixture.  Place on a tray and set aside.

Reduce heat on broth to simmer once it has started to boil. Gently add matzo balls to the simmering broth.

Cover your pot with a lid and simmer your matzo balls for approximately 40-50 minutes. Do Not Open the Lid On Your Matzo Balls! Don't look till they are almost done.  You will hinder the growth and tenderness of your matzo balls if you release the heat and steam that is in the pot.  Your matzo balls should be floating proving to you their potential tenderness and airy texture.

After 40 minutes, remove one matzo ball to test.  You should note that your ball should have expanded to almost double the original size.  Cut it in half and make sure the inside is light and not dark potentially indicating that your matzo balls need a little more time to cook.

Congratulations on making the best airy and light Matzo Balls just perfect for your chicken soup.  Remove them from the pot of broth and set them aside to plate. See also Notes Below...

Matzo Balls

Cut your onions in half.  Cut off the root.  You don't need to remove the skins. Rinse your onions and set aside.

Rough-cut your celery and set aside. (1 pound)

Rough-cut your carrots and set aside. (1/4 pound)

Place your chicken into a 10-quart pot.  Add water to your pot enough to cover your chicken and veggies (5 quarts). Note: Make sure you pull the bag of gizzards and other chicken parts out of the inside of the chicken before placing the chicken into your pot.

Cover your pot and place on the stove over medium heat to boil.  Once the pot is boiling, reduce the heat to simmer. Let the chicken simmer for 15 minutes.

Skim the water to remove any foam that rises to the surface.

After you have removed all the foam, place your celery, onion, and carrots into the pot.  Add your parsley and 2/3 of the dill to the pot.  Add 2 tablespoons of salt and bay leaves to the pot.

Bring the heat back to a low simmer.  Periodically check your pot so it doesn't boil.  Cooking your soup too hot may make your broth cloudy.  Cover your pot and cook for 90 minutes.

The leg of the chicken should easily come off when it's time to remove the chicken from the pot.

Gently pull the chicken from the pot.  It will be tender and hot and may fall apart.  Place the chicken in a bowl.  Set aside.

Let the chicken and broth cool down for 30 minutes.

When your pot is cool to touch, strain the broth into a smaller (8 quart) pot.  Discard all the other contents of the pot.  Those contents would not be good to eat.  All their flavor is in the broth.

Cut your remaining carrots (1 pound) and celery (1 pound) into 1-inch pieces.  (You may cut your carrots lengthwise into larger chunks.  Your choice!)

Place veggies into the pot of clear and clean broth.  Bring broth to a simmer.  Cook for 20 minutes

Remove the stems from your dill and finely chop.

Now that your chicken has cooled, shred the chicken into bite-size pieces.  Set aside.

Once the veggies have become tender, add the chopped dill and the shredded chicken into the soup.

Taste your broth and add additional seasoning to your tastes.  I find myself typically adding some salt and pepper to bring up the flavor.

Warm up your matzo balls in broth and it is time to plate!

Garnish with dill, celery leaves, fried chicken skin!

Enjoy!

Making the Chicken Stock

A vegan version of your favorite matzo ball soup without meat or eggs. Enjoy this soup over Passover, Hanukkah, or any time you need Jewish comfort food!

Vegan Matzo Ball Soup

silken tofu

matzo meal ((start with

flax

dill (leaves only, no stems)

parsley

salt & pepper

Tablespoon oil

parsnip

vegetable broth

Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup.

Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Start with 3/4 cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Lastly, add in your fresh dill and blend about 10-15 seconds. At this time, you have your matzah ball dough! Place the bowl of dough in the fridge for 30 minutes to help firm before shaping into balls.

Once the matzo ball dough has firmed remove from the fridge and form into balls. The dough should be enough for 12-14 small matzah balls total. Once the balls are formed, place on a plate (ideally covered in parchment paper to avoid sticking), cover (I use plastic wrap), and put in the fridge overnight (8-24 hours) before making your soup.

Making the Matzo Balls

Start by adding 1 Tbsp oil to a large soup pot. Once hot, add in your chopped onions, parsnips, and carrots. Season with salt &amp; pepper and sauté for 5 minutes.

Next, add your 8 cups of broth to the pot along with the soup seasoning including dried parsley, garlic powder, and additional salt and pepper to taste. Bring to a boil. Once boiling, add in your matzah balls one at a time.

Turn the temperature down to medium heat and cook the soup for an additional 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the stove, remove the pot from the heat, and serve immediately!

Making the Soup

I made a few additions/changes, but it was amazing and I'll make again and again. I used a 12 oz package of shelf stable silken tofu, a whole package of manishevitz matzo meal, and added a tablespoon of nutritional yeast to the meal mixture (a little more than a cup it would seem). I used celery instead of parsnips, fresh garlic instead of powder (4 cloves chopped fine) and I added some Herb de Provence (in memory of Mom). For broth I used the vegan chicken better than bouillon. It was so so so good. Can't wait to make it again. Thanks for the inspiration.

Raw, gummy, tasteless balls. I followed the recipe exactly and these turned out awful. Feel like I am forever searching for a successful vegan matzo ball soup recipe. I have come to realize, it does not exist.

It worked! Tasty and satisfied my nostalgia. Thanks.

I took the recommendation of one of the commenters and froze these and then steamed them prior to cooking in the soup. They absolutely stayed together and did not disintegrate at all. However, they did not taste like matzoh balls. They tasted more like dumplings.  Not bad, just not quite right.  I will try again without steaming, or maybe baking first, to see if that lightens them.

https://content.jwplatform.com/videos/ZSiLwGkO.mp4

This Vegan Matzo Ball Soup is so good & actually holds together while cooking!  If you can't eat eggs or if you choose to eat a vegan diet, then you are likely missing this staple for your Passover Seder, Hanukkah celebrations, or to enjoy for Rosh Hashanah dinner. You will love this vegan soup!

Make light and fluffy matzo balls every time with this easy and delicious recipe from Jamie Geller. Watch Jamie Geller's step-by-step video now.

Matzo Recipes for Passover: Matzo Balls As Seen On The Today Show

½ cup seltzer

⅓ cup extra virgin olive oil, such as Colavita

A bowl of steaming hot Matzo Ball Soup is just what you need to warm your soul, lift your spirits, and nourish your body!

For the Matzo Balls:

seltzer

schmaltz (for best flavor) or olive oil

For the Soup:

carrot (, diced)

rib celery (, diced)

To Make the Matzo Balls:In a small bowl, combine the matzo meal, salt and pepper.In a separate mixing bowl, add the whisked eggs, seltzer, and schmaltz or olive oil and whisk together.  Add the dry mixture to the wet mixture and stir to form a thick, sticky paste.  Chill, uncovered, for at least 30 minutes.Lightly oil the palms of your hands and gently roll the mixture into balls avoiding compressing them too much.  They can be anywhere from 1 to 2 inches in diameter depending on your preference.  Keep in mind they will expand as they cook.

To Make the Soup:Pour the chicken broth into a large pot.  Add the carrots, celery, salt and pepper.  Bring to a boil.  Reduce it to a simmer and carefully lower the matzo balls into the broth.  Adjust the heat to keep the broth going at a steady simmer but do not let it boil.  After the matzo balls are all in the broth, gently move them around a bit to prevent them from sticking to each other.  Then cover the pot with the lid and simmer gently for 30-40 minutes.  Periodically turn the balls over to ensure they&#39;re cooking evenly.  Add salt and pepper to taste.  Divide the matzo balls between soup bowls and ladle the broth over them.Sprinkle with chopped fresh dill (my favorite) or parsley.  Serve immediately.

It was definitely very good, I will make it again. Thank you for sharing.

This was delicious.  I made a double batch of matzo balls to freeze for another batch.

This is a great recipe, easy to follow and the matzo balls have the perfect texture and flavor.

This was exactly what I was looking for.  These matzo balls are excellent, great texture and flavor.  One of my favorite comfort soups and this recipe is spot on.

we have been making these for centuries. They freeze beautifully. Please bring them to room temperature then add them to broth so they don't break apart. We add celery, onions, and carrots to a fresh Swanson's chicken broth 2 quarts. 1 whole chicken washed and cut into pieces or whole. A little garlic. fresh ginger, salt &amp; pepper. Double rich broth. We add noodles and shredded chicken. This is terrific.

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Top 6 matzo ball soup recipes from across the web

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Matzo Ball Soup

Instant Pot Matzo Ball Soup

The Best Matzo Ball Soup

Vegan Matzo Ball Soup

Matzo Recipes for Passover: Matzo B...

Matzo Ball Soup

The most viewed matzo ball soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine