The Comfort of a Steaming Bowl
The first time I tasted homemade matzo ball soup, it felt like a hug. The broth was golden, rich with chicken flavor, and the matzo balls floated like fluffy clouds. Ever wondered how you could turn this classic dish into something unforgettable? It’s all in the schmaltz—that golden chicken fat adds depth. One sip, and I was hooked. Now, it’s my go-to for chilly nights or when someone needs cheering up. What’s your comfort-food memory? Share below!My First Matzo Ball Mess
My first attempt at matzo balls was… lumpy. I rolled them too tight, and they turned into dense little rocks. But here’s the thing: cooking teaches patience. The next batch, I kept my hands light, and they floated perfectly. Home cooking isn’t about perfection—it’s about love and learning. Now, I laugh at those early fails. Ever had a kitchen disaster that turned into a lesson?Why This Soup Shines
– The broth gets its magic from slow simmering—bones, veggies, and time work together. – Seltzer water in the matzo balls keeps them airy, not heavy. Which flavor combo surprises you most? The dill garnish or the garlic powder kick? Try both and decide.A Bowl Full of History
Matzo ball soup roots trace back to Eastern European Jewish kitchens. It was a way to stretch simple ingredients into something nourishing. *Did you know?* The seltzer trick came later, for extra lift. This soup carries stories in every spoonful. What family recipes connect you to your past?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Whole chicken, cut into pieces | 1 | |
| Celery, with leaves, cut into chunks | 3 ribs | |
| Large carrots, cut into chunks | 3 | |
| Medium onions, cut into chunks | 2 | |
| Bay leaves | 2 | |
| Fresh chopped parsley | ½ bunch (about 10 sprigs) | |
| Whole peppercorns | 1 teaspoon | |
| Kosher salt | 1 Tablespoon | |
| Better than bouillon chicken flavor | To taste | as needed |
| Large eggs | 4 | |
| Schmaltz (or vegetable oil/melted butter) | ¼ cup (115g) | |
| Matzo meal (Manischewitz brand) | 1 cup (116g) | |
| Kosher salt | 2 teaspoons | |
| Freshly ground black pepper | ½ teaspoon | |
| Garlic powder | ½ teaspoon | |
| Onion powder | ½ teaspoon | |
| Seltzer water or club soda (or Chicken Broth/water) | ¼ cup (60g) | |
| Celery, diced | 2 ribs | |
| Carrots, diagonally sliced | 2 medium | |
| Garlic, minced | 1 clove | |
| Salt and pepper | To taste | |
| Fresh dill, chopped | 2 Tablespoons | for garnish |
How to Make Matzo Ball Soup from Scratch
Step 1 Start with the broth. Simmer chicken, veggies, and spices for 2 hours. Skim foam for clear broth. (Hard-learned tip: Cold water helps extract more flavor.)
Step 2 Strain the broth and shred the chicken. Discard veggies—they’ve done their job. Save schmaltz for matzo balls if you can.
Step 3 Mix matzo dough with eggs and schmaltz. Chill it for 30 minutes. *Fun fact*: Seltzer makes fluffier balls!
Step 4 Roll dough into loose balls. Wet hands stop sticking. Simmer for 30 minutes—don’t peek!
Step 5 Warm broth, add matzo balls and chicken. Garnish with dill. What’s your secret for extra flavor? Share below!
Cook Time: 2 hours 30 minutes Total Time: 3 hours 30 minutes Yield: 5 servings Category: Soup, Comfort Food
3 Twists on Classic Matzo Ball Soup
Vegetarian Swap chicken broth for veggie broth. Use olive oil instead of schmaltz.
Spicy Add sliced jalapeños to the broth. Top with chili oil.
Springtime Toss in fresh peas and asparagus. Lighten it up! Which twist would you try first? Vote in the comments!
Serving Ideas for Your Soup
Pair with crusty bread or a crisp salad. Add extra dill or lemon zest for brightness. Drink with iced tea or a dry white wine. Both cut the richness just right. Which would you choose tonight—wine or tea?
Storing and Reheating Your Soup
Let your soup cool before storing. Keep broth and matzo balls separate to avoid sogginess. Fridge life? 3–4 days. Freeze broth for up to 3 months—matzo balls don’t freeze well. Reheat gently on the stove; add a splash of water if broth thickens. *Fun fact*: My grandkids swear it tastes better the next day! Batch-cooking tip: Double the broth recipe and freeze half. Matzo balls are best fresh, but dough keeps overnight. Who else loves having homemade broth ready to go? Share your tricks below!Troubleshooting Your Matzo Balls
Too dense? Don’t overmix the dough—gentle hands make fluffy balls. Falling apart? Chill the dough longer; 30 minutes is key. Broth bland? Simmer longer or add a touch more bouillon. Why this matters: Texture and flavor make this soup a hug in a bowl. Struggling with sticky dough? Wet your hands before rolling. My neighbor Linda swears by seltzer for extra lift. Ever had a matzo ball disaster? Tell us how you fixed it!Your Matzo Ball Soup Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap matzo meal for gluten-free almond flour or a GF blend.
Q: How far ahead can I prep?
A: Broth lasts 4 days fridge/3 months freezer. Make matzo balls day-of for best texture.
Q: What’s a good schmaltz swap?
A: Butter or olive oil works. Why this matters: Fat = flavor, so don’t skip it!
Q: Can I halve/double the recipe?
A: Absolutely. Adjust broth volume and pot size accordingly.
Q: Why seltzer in the dough?
A: Bubbles make lighter balls. Broth or water works too.
Wrapping Up
Nothing beats homemade matzo ball soup on a chilly day. It’s comfort food with history—my grandma’s secret was extra dill. Now it’s your turn!Tag @SpoonSway on Pinterest with your soup photos. Did you tweak the recipe? I’d love to hear! Happy cooking! —Sarah Cooper.
Homemade Matzo Ball Soup Recipe with Chicken Broth
Description
Experience the comforting flavors of homemade matzo ball soup with tender chicken and flavorful broth.
Ingredients
Instructions
- Make Broth: Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.
- Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.
- Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). Return hot broth to the pot and add carrots and celery.
- If time permits, refrigerate the stock for a few hours or overnight, until you can skim off any fat (schmaltz) that rises to the top. We use the schmaltz in the matzo balls, but oil or melted butter could be substituted.
- Taste and season broth, as needed, with chicken bouillon base, salt, and pepper to make a flavorful broth.
- Matzo Ball Dough: In a medium mixing bowl, mix eggs and schmaltz/chicken fat (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder then mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes or up to overnight.
- Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions (about 1 1/2-tablespoon size) and gently/loosely roll into balls (don’t densely roll them). Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).
- Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.
- Finish and Serve: When matzo balls are halfway through cooking, warm the pot of chicken broth. Add cooked matzo balls and shredded chicken to the soup. Ladle into bowls and garnish with fresh dill and cracked black pepper.
Notes
- For best results, refrigerate the matzo ball dough for at least 30 minutes before shaping to help them hold together better.
Matzo Ball Soup, Chicken Soup, Jewish Cuisine