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Cozy Jewish Matzo Ball Soup Recipe Easy Homemade Comfort Food

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A comforting and nostalgic Jewish matzo ball soup featuring fluffy matzo balls simmered in a rich homemade chicken broth infused with fresh herbs.

Ingredients

  • Whole chicken (about 3-4 pounds / 1.4-1.8 kg)
  • Carrots, peeled and chopped (2 medium)
  • Celery stalks, chopped (2)
  • Yellow onion, quartered (1 large)
  • Garlic cloves, smashed (3-4)
  • Fresh dill, chopped (1/4 cup)
  • Parsley sprigs (a few for flavor)
  • Salt and freshly ground black pepper, to taste
  • Water (about 12 cups / 2.8 liters)
  • Matzo meal (1 cup / 120 grams)
  • Large eggs (2), room temperature
  • Vegetable oil or schmaltz (3 tablespoons)
  • Club soda or seltzer water (1/4 cup / 60 ml)
  • Salt (1 teaspoon)
  • White pepper (1/2 teaspoon)
  • Fresh parsley, finely chopped (2 tablespoons) – optional

Instructions

  1. Make the Broth: Rinse the whole chicken and place it in a large stockpot. Add carrots, celery, onion, garlic, parsley, and enough water to cover everything (about 12 cups). Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities during the first 20 minutes.
  2. Season the broth with salt and pepper, then let it simmer uncovered for about 1 to 1.5 hours until the chicken is cooked through and the broth is flavorful.
  3. Remove the chicken carefully and set aside to cool. Strain the broth through a fine mesh strainer into another pot or bowl, discarding the veggies and herbs. Keep the broth warm.
  4. Prepare the Matzo Ball Batter: In a medium mixing bowl, whisk together the eggs, oil or schmaltz, and club soda until frothy. Stir in the matzo meal, salt, white pepper, and fresh parsley if using. Mix until fully combined, then cover and refrigerate for at least 30 minutes.
  5. Shape the Matzo Balls: Wet your hands with cold water and gently form the batter into small balls about the size of a walnut (1 to 1.5 inches in diameter). Avoid packing them too tightly.
  6. Cook the Matzo Balls: Bring the strained broth back to a simmer. Carefully drop the matzo balls into the simmering broth; they will sink initially but float to the top within a few minutes. Cover the pot and cook gently for 20-30 minutes until fully cooked and fluffy.
  7. Serve: Ladle the broth and matzo balls into bowls, garnish with extra fresh dill or parsley, and enjoy warm.

Notes

Chilling the matzo ball batter for at least 30 minutes is crucial for fluffy balls. Use club soda to keep matzo balls light and airy. Simmer broth gently to prevent matzo balls from falling apart. For gluten-free, substitute matzo meal with almond flour. Schmaltz adds authentic flavor but vegetable oil or olive oil can be used. Broth can be made a day ahead to deepen flavor. Freeze matzo balls on a baking sheet before storing in freezer bags.

Nutrition

Keywords: matzo ball soup, Jewish soup, comfort food, homemade chicken broth, matzo balls, traditional soup, easy soup recipe

Find it online: https://flurpchef.com/cozy-jewish-matzo-ball-soup-recipe-easy-homemade-comfort-food/