Description
This comforting Homemade Matzo Ball Soup combines fluffy matzo balls with a flavorful, aromatic chicken broth enriched with fresh herbs and vegetables. Perfect for warming your soul, this classic Jewish dish balances tender chicken, vibrant herbs, and wholesome ingredients to create a nourishing, satisfying soup.
Ingredients
Scale
Matzo Balls
- 1 cup Matzo meal
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Pepper
- 2 large Eggs
- 1/4 cup Schmaltz (chicken fat)
- 1 cup Chicken broth
Soup
- 2 pieces Bone-in chicken thighs or breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Chicken schmaltz
- 2 carrots, sliced
- 2 stalks Celery, chopped
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 8 cups Low sodium chicken broth
- 1 tablespoon Chicken bouillon
- 1 teaspoon Dried parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
Instructions
- Prepare the Matzo Ball Mixture: In a bowl, mix matzo meal, fresh dill, fresh parsley, salt, baking powder, onion powder, garlic powder, and pepper until well blended to create the dry mix.
- Combine Wet Ingredients: In another bowl, whisk together eggs, schmaltz, and chicken broth. Fold this wet mixture into the dry ingredients until fully incorporated.
- Chill the Mixture: Cover and refrigerate the matzo ball batter for 30 minutes to allow it to firm up for shaping.
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Add bone-in chicken pieces and cook until browned on both sides to develop rich flavor.
- Sauté Vegetables: Add salt, pepper, carrots, celery, onion, and garlic to the pot. Cook for about 5 minutes until the vegetables soften and aromas develop.
- Add Broth and Seasonings: Pour in chicken broth and add chicken bouillon, dried parsley, oregano, basil, thyme, bay leaves, and chicken schmaltz. Stir well and bring the soup to a gentle simmer.
- Simmer the Soup: Let the soup simmer for approximately 30 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Remove the cooked chicken from the pot, shred it using two forks, then return the shredded meat back into the simmering soup.
- Form Matzo Balls: Shape the chilled matzo mixture into balls about 1-inch in diameter and carefully drop them into the simmering soup.
- Cook Matzo Balls: Cover the pot and cook the matzo balls in the soup for an additional 20 minutes until they are fully cooked and fluffy.
Notes
- For fluffier matzo balls, avoid overmixing the batter and refrigerate it before forming.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Bone-in chicken thighs provide more flavor, but breasts can be used as a leaner alternative.
- Adjust herbs to taste for personal preference; fresh herbs can substitute dried if available.
- The soup can be made ahead and refrigerated; reheat gently to avoid breaking up the matzo balls.
