Matzo Ball Soup Shopping Tips
Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.
Matzo Ball Soup Cooking Tips
Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.
- 1 cup matzo meal
- 3 teaspoons baking powder
- 4 teaspoons kosher salt, plus more for seasoning
- 4 large eggs
- 1/4 cup plus 3 Tablespoons schmaltz
- 2 tablespoons chopped garlic
- 2 large onions, finely chopped
- 2 cups diced celery
- 2 quarts chicken stock or low-sodium broth
- Cooking spray, for greasing
- 1 teaspoon ground fenugreek
- 1 teaspoon freshly grated turmeric
In a medium bowl, mix the matzo meal with the baking powder and the salt. In a small bowl, whisk the eggs with 3 tablespoons of the schmaltz. Gently mix the egg mixture into the dry ingredients. Using a 1 1/2-ounce ice cream scoop, portion into rough balls and refrigerate for at least 30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of schmaltz. Add the garlic and cook over moderately high heat until golden and fragrant, about 1 minute. Add the onions and celery and until translucent, about 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Keep warm.
Bring a large saucepan of water to a boil. Using greased hands, roll the chilled matzo into even balls and drop into the boiling water. Cover and boil until cooked through, about 30 minutes (you might have to cut into one ball to check). Using a slotted spoon, transfer the matzo balls to a plate.
Remove the broth from the heat and whisk in the fenugreek and turmeric season with salt. Divide the matzo balls between shallow bowls (about 2 per person) and ladle the soup over the top serve.
I Thought I Knew How to Make Perfect Matzo Balls, And Then I Tried These
During the Passover holiday, there’s a lot of talk of the ten plagues that were cast down upon Egypt: Thunder, blood, locusts, slaying of the firstborn—it wasn’t a good time. The year is now 2019, Passover is only a few weeks away, and there’s something new plaguing us: The realization that we’ve been thinking about our matzo balls all wrong.
In our quest to develop BA’s Best Matzo Ball Soup (read all about that saga here), we dug into one of the holiday’s most essential components, parsing through the generations of lore to see what really makes the best ball. After weeks of testing (and eating lots and lots of matzo balls), we discovered that, while every family makes theirs a little differently, a few common misconceptions prevail—and a few small changes can really make a difference.
The first of many A/B matzo ball tests
1. The great seltzer debate: A lot of matzo ball recipes will tell you to add baking powder or seltzer, which is said to curb the density of matzo balls and make them lighter and fluffier. We did a side by side—by side by side—comparison for both of these factors and decided that adding it in didn’t affect the texture enough to pop open a can of plain La Croix.
2. Get schmaltzy: Schmaltz, or rendered chicken fat, is like gold. And you deserve nothing but the best. The flavor and texture that schmaltz gives a matzo ball is nothing that vegetable oil can really compare to, which is why if you can get it (or make it!), use the good stuff.
3. Herb is your friend: The first time I heard about someone adding fistfulls of herbs directly *into* their matzo ball batter was when senior editor Sasha Levine waxed poetic about her family’s recipe—packed so full of dill and parsley, they’re practically green. Intrigued, Molly added some chopped dill for a nice speckled effect, but didn’t go as far as Sasha.
Photo by Chelsie Craig, Food Styling by Kate Buckens
4. Salt not stock: Matzo balls are like sponges, and they take on the flavor of whatever liquid they’re cooked in. You’ll see some recipes call for simmering them in chicken stock, while others ask for salty water—but how salty is the question. Molly tested a bunch of different ratios and found that if your water is too salty, your matzo balls will be too, but if your water isn’t seasoned enough, all of the flavor in the balls will leach out into the water that you’ll eventually discard. Three quarts of water to three tablespoons of salt is the perfect ratio, and results in an even more flavorful ball than balls cooked in stock.
5. Hard to handle: Jewish grandmothers will pinch your shayna punim (yiddish for beautiful face) until your cheeks turn red, but will hardly even touch their matzo balls lest they turn out dense—the sin of all matzo ball sins. So Molly set out to find the perfect texture, trying one batch where she shaped them til they were *just* spherical and another batch where she rolled them to form perfect spheres. Though the extra surface tension gave the second batch a more textured bite, it didn’t make them tough or springy. The moral of the story? Don’t worry about over handling the batter too much just get the balls to the size and shape you want.
6. A quiet murmur: You don’t have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it’s incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate. And if you’ve already gone through all this trouble, you definitely don’t want that.
Homemade Matzo Ball Soup a.k.a., Bubby’s Recipe
Our family’s favorite homemade matzo ball soup a.k.a., Bubby’s matzoh ball soup recipe, is rich, velvety, full of fresh herbs, and the best ever matzo balls, and is hands-down one of my favorite childhood memories (that I make again and again.)
- Homemade Chicken Soup
- 1 whole raw chicken (or 2-3 chicken breasts on the bone)
- 3 or 4 medium carrots, peeled and cut into chunks
- 3 or 4 stalks of celery, cut into chunks
- 1 large onion, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cut into chunks
- 1 bag of frozen corn (optional)
- handful of fresh dill, torn from the stems
- handful of fresh parsley, torn from the stems
- Kosher salt
- water to cover, about 4 quarts
- chicken bouillon (optional)
- Matzoh Balls
- 1 cup matzo meal
- 4 large eggs
- 1 teaspoon Kosher salt
- 4 tablespoons oil or 4 tablespoons melted schmaltz (i.e., reserved chicken fat) - I use vegetable oil or sunflower oil
- 1-2 teaspoons baking powder* (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 tsp white pepper (optional)
- 1/4 tsp nutmeg (optional)
- 1-2 tablespoon(s) chopped fresh dill (optional)
To Make the Chicken Soup:
Put the chicken, carrots, celery, onion, parsnip, sweet potato, and small handfuls of dill leaves and parsley leaves in a large soup pot and cover with cold water. Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Reduce to low heat to simmer and skim any fat floating at the top and discard that fat. (The fat will be foamy.)
Heat and simmer on low, uncovered, until the chicken meat falls off of the bones, about 3 hours.
Skim any fat floating at the top of the soup and discard. Take the chicken out of the pot, careful to get all of the bones. Pick the chicken meat off of the bones and return the chicken, without the bones, to the pot.
Add the frozen corn (optional), stir together.
Season the broth with salt, pepper and chicken bouillon to taste, if desired, and allow to simmer until the corn is cooked through.
Make the matzoh balls. (SEE BELOW.)
To Make the Matzo Balls:
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes and up to 3 hours. (I omit the baking powder because I like my matzoh balls a little bit more dense on the inside, perfectly fluffy and soup-soaked on the outside.)
Bring 1 1/2 quarts of well-salted water to a brisk boil in a large pot. (Separate from the soup.)
Reduce the flame to low heat. Run your hands under cold water so they are nice and wet. (This is my mom&rsquos trick to keep your matzo balls from sticking to your hands as you form them.) Form matzo balls by dropping spoonfuls of matzo ball batter approximately 2-inchEs in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. (You can splash your hands with more cool water from the sink every few minutes if the matzo ball batter is starting to stick to your hands more.) Cover the pot and cook them on low for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer to warm it back up.
To make a bowl of matzoh ball soup to serve, ladle one or two matzo balls, strained, in the bowl. Top with soup and vegetables. Garnish with parsley and dill and serve.
NOTE: To store leftover matzo ball soup, store the remaining strained matzo balls in a separate container from the leftover soup.
*A Note on Fluffy Matzo Balls: Everyone likes their matzo balls a certain way – some are team fluffy all the way, others like their matzo balls dense with a little bit of chew. Adding baking soda (or a tablespoon or two of seltzer) will make your matzo balls super light and fluffy. Omitting the baking soda, and following this recipe otherwise, will make a perfect in-between matzo ball: light and fluffy on the outside, a little bit dense on the inside. Basically, the perfect happy matzo ball medium – and my favorite way to eat them!
Finally getting around to writing this post is making me crave a big bowl of homemade matzo ball soup all over again. I think I know what’s on the menu this Friday night!
So there you have it: how to make our family’s favorite matzoh ball soup!
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Best Ever Matzo Ball Soup
My recipe for Crystal Clear Chicken Soup has been a hit for years, since I put it in my Joy of Kosher cookbook. And everyone loves my Matzo Ball recipe, so I decided to put these two together for the best ever matzo ball soup.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Note: For optimum flavor and results, this soup has to be started the night before.
Make this soup in the instant pot: Place all the ingredients listed in the chicken stock recipe in the Instant Pot. Cover the vegetables and chicken with water until it reaches max liquid allowance. Cook on high pressure for 30 minutes. Transfer to a regular pot to keep warm with matzo balls.
- 3-4 pounds chicken bones
- 4 or 5 beef marrow bones
- 5 medium carrots, roughly chopped
- 2 large parsnips, roughly chopped
- 2 small turnips, roughly chopped
- 2 medium parsley roots, quartered, or sub in a combo of more parsnips and turnips
- 1 large onion, roughly chopped
- Several sprigs of flat-leaf parsley
- 1 head garlic, cut in half to expose cloves
- ½ teaspoon black peppercorns
- 4 whole allspice berries or 2 whole cloves
- 1 large zucchini, cut into ⅛-inch julienne
- 1 large carrot, peeled, cut into ⅛-inch julienne
- 1 large daikon, peeled, cut into ⅛-inch julienne
- 1 pound angel hair pasta, cooked and drained, at room temperature
- Kosher salt
1. Place chicken, marrow bones, carrots, parsnips, turnips, parsley roots, onion, and garlic in a 12-quart stockpot. Add water to cover bones and lightly simmer until foam starts to form on the top. Skim and discard the foam (schmutz) from the top.
2. Add parsley, peppercorns, and allspice (or cloves) and return simmer. Simmer, uncovered, over low heat for 1 hour. Cover and continue simmering stock for an additional 3 hours. Turn off heat and allow stock to steep.
3. Strain vegetables and bones and discard. Cool completely before storing, covered, in the refrigerator, for up to 3 days or freezing for 2 months.
1. In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds.
2. Add seltzer and evoo and beat together another 15 to 30 seconds.
3. Add matzo meal and mix together until just combined, don't overmix. Cover and place in the refrigerator for 30 minutes or until firm.
4. In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.
5. With wet or well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands.
6. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.
1. To serve soup, remove the surface fat and pour broth into a large pot. Bring to a simmer over low heat and cook until warm, 10 to 15 minutes. Taste and adjust seasoning with salt and pepper, if needed.
2. Place a few pieces of the julianned vegetables and ¼ cup cooked angel hair in each soup bowl and ladle the hot soup over the pasta. Serve immediately.
3. This soup can be frozen after the surface fat is removed.
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During a visit to the U.S. a few years back, we were invited to a cultural dinner at International Co-op House where a Jewish student from New York prepared Matzah Ball soup. It was so delicious and simple. And the flavor. is still in my mouth! I suppose the best matzah balls are in the fleur and seasoning flavors? I tried the Manishevitz Matzah) box recipe. and it turned out dreadful matzah balls.
Where can you buy the best matzah fleur?? Reply
Always use Seltzer instead of water if you like your matzah balls to be light and fluffy. Let it sit for at least 4 hours. I cook them in salted water and then add them to soup. Light as a "feather." Reply
Salt - way too much of it - is the driver for two of our enduring pandemics - heart disease and child obesity! Do your followers a mitzvah by cutting back - drastically - on all references to NACL. They'll be glad you did.and so will you! Reply
I made these for this last shabbat and they were simple and wonderful! Thank you! Reply
Always better when cooking in Israel. Reply
"The Kneidles" are also an animated kids music video that me and my kids are going totally meshuga with! Reply
Those communities that don't eat wetted matza can cook kneidlach for passover.
This recipy is similar to one given by Deborah Azulay-Taffler in an earlier comment.
It does not have seltz nor artificial yeast, I don't use them in pesach.
If you use well beaten whites, very sift, (a punto de turrón in Spanish), the air in the bubbles will give the fluffy consistency.
Just beat the yolks apart with all you want to put except matza meal and the whites.
Once they are incorporated, mix with matza followed by incorporating the whites with care to not braking the bubbles. If the mix is too lose, you can add more matza meal. The balls can be formed with an icecream scoop, and cook it immediately in boiling chicken broth with carrots, celery and dill.
This can be done quickly there is no need to rest the mix, so there is not time for matza became jametz by the action of wild yeast in the environment. So those communities that avoid wetted matza can enjoy them. Reply
Make heavier/denser but still light matzah balls by adding a teaspoon of almond meal with each cup of matzah meal. Cook ten minutes uncovered and fifteen covered. We are vegetarians so I make what yuppie cooks call ghee and render it down with chopped onions. They will carmelize and turn brown. Oil makes really insipid matzah balls. In my opinion Reply
Add a comment. Matza balls recipe. I have made many styles but the one I come back to is the one on the Manishevitz box I refrigerate the batter as soon as possible. I also use chicken fat as directed and like to add chopped onion while I am rendering. After I cook them I put them in warm chicken soup. Reply
Questions about this recipe Although the list of ingredients includes 3/4 cup soup stock and 1/4 cup water, these liquids are not mentioned in the instructions. I also notice there is no fat or oil listed for this recipe. Is that correct or was it omitted in error? Thanks Reply
It looks like this recipe has been corrected. Please disregard my former comments.
Thank you Reply
matza balls what exactly is matza balls and how is it made ? Reply
The note at the end is beautifully non-judgemental. True Ahavat Yisrael Reply
Matzah Balls I'll always love matzah balls! Reply
pesach baking powder there is an abundance of kosher for pesach baking powder both in Israel and in the states---available in all the Pesach stores--in Israel the hechsher is Chug chatam sofer BB Reply
Baking powder Baking powder is chametz. How can this recipe be kosher for Passover? Reply
I agree with you. For me is jametz, but technically or literally is chemical leudant not a yeast so someone certify it as kosher le pesaj, like the coke and other non health products, thus taref, but business comes before our culture and tasty traditional passover meals. Reply
Top Chef's Padma Lakshmi Addresses the Competition's Waffle Mix Controversy
6 to 8 chicken thighs
1 Tbsp fennel seed
1/2 cup salt
1/4 cup sugar
2 quarts water
2 bay leaves
2 Tbsp dried ground mustard
2 Tbsp cooking oil
In a pot, toast the fennel seeds. Add the salt, sugar, water and bay leaves. Simmer for 5 minutes. Let cool before pouring over chicken thighs. Let brine overnight.
Pat thighs dry and rub with mustard and veg oil. Roast on 325 F for 20-25 minutes or until internal temp is 165. Once cool, pick the meat from the bones. You can add the juices and bones to your broth for flavor or keep everything separate for vegetarians. This meat will be added to the chili broth during the cooking of the matzo balls.
2 Tbsp Szechuan peppercorns
2-inch ginger chopped
1 head garlic split
1 yellow onion chopped
1/2 head celery chopped
2 large cloves black garlic smashed
4 quarts chicken stock, can use vegetable
5 to 10 dried shiitakes
4x4 inch piece kombu
In a large pot, lightly toast the peppercorns. Add all the chopped vegetables (except the dried shiitakes and kombu). Add the stock, simmer for 30 minutes. Add the shiitakes and kombu and let steep 30 more minutes.
Season with kosher salt. Don't be scared of the amount of salt it will take. Strain. This can be made a couple of days before needed if desired.
Jewish Chicken Soup with Matzo balls…The Real Jewish Penicillin
This recipe is what my childhood memories are made of. It is what I need to turn to when I am sick or aching from a bad day. The rich golden broth makes my sniffles melt away and warms my soul. Full of veggies, tender chicken and moist, melt away matzo balls, this Jewish Chicken Soup is the Real Jewish Penicillin…the answer to all of live’s hard times.
This post is a recreation of the very first blog post I ever wrote. However, it was so near and dear to my heart that I decided I needed to make it better.
Year after year, the one request I get from my readers and clients alike is to teach them the secret to a real Jewish chicken soup. There are very few rules to a good chicken soup, mine starts with two ingredients, heart and soul.
Call it cliche. Call it cheesy. But a good chicken soup is made with love. My mother taught me that…”Make it with love Mila…and it will always be right.” How right she was.
This Chicken Soup was the ONLY food I would eat as a kid. We had to have it in the house all the time or else I went hungry.
I can still recall that wonderful taste. The best part was when my mother used to hand feed me with it. She would take a bite size piece of bread with some meat on it from the soup and put it in my mouth followed by a spoonful of broth. That taste has been forever imprinted in my mind.
When I am sick, this is my calling. All diets are off when I’m sick, I slurp up every golden circle of chicken fat and gobble up every last piece of chicken skin, until my belly smiles with glee.
When I am sick, I think back to those days that my mom hand fed me this soup (truth be told she did so until I was 16). Her soup was always so simple, some chicken with cooked vermecelli noodles or rice and a few of the parsley roots and carrots from the soup. When we emigrated to America she sometimes made it with matzoballs. That was it. Nothing special, just good. Always, lifting my spirits and lowering my fever.
Today, my mother isn’t around anymore to make me a batch of chicken soup, but every time I make my own it still soothes my soul and makes me feel like she is in the kitchen with me.
No words can explain how important this soup is to me. It brings me back to my childhood. A time of utter simplicity and minimal worries. A time that all aches and pains were put to ease by my mother’s gentle touch and warm embrace.
My poor mother was always worried that her scrawny daughter needed nourishment. And almost every week she made this chicken soup for me. With every slurp I felt the amount of love that she put in her soup. She always told me, “Cook only when you want to and no matter what you add, a piece of you must always be in it. Your food will always taste great.”
Her chicken soup was always hers. It tasted different than when my babushka made it. Perhaps that was why it made me feel better. My mom’s chicken soup can never be duplicated because she sadly is not around to make it, but there are certainly ways to come close and that’s the best I can do. For now, that’s enough.
A few weeks ago, I was making this soup for my freezer stash and my babushka was over. Babushka is 89 years old and still remembers every detail of her life. It hurts her too much to recollect, as it does me, so instead we always talk about food and the obvious family gossip.
Babushka tasted this soup and said, “Milachka, may your hands never hurt,” a Russian proverb that means more in Russian than it does in English and somehow the translation is lost in English…nonetheless, Babushka slurped the golden broth up and broke up her matzoball and finally said, “I have not had a chicken soup this good since back home.” Back home meaning the motherland, Moldova.
I was proud. And I knew my mom was proud too. Smiling down at me, pleased that I use her recipe to soothe my munchkin’s sniffles and tummy aches. Hopefully, my embraces are just as warm and my soup is just as healing.
And so… I pass my mom’s simple recipe onto you.
This soup is ALWAYS a standard in my freezer as well as on my holiday tables.
(Psst, this is precisely the reason that it is included in my Rosh Hashanah and Yom Kippur Dinner Menu Plan)
Please note this chicken soup is not that goopy canned condensed gross stuff. No this is the stuff that real Jewish grandmothers have passed down for generations.
This is liquid gold. It is a golden broth, filled with minimal toppings but plenty of flavors. Mostly popular with the Ashkenazi Jews, this is the stuff that has been labeled the Jewish Penicillin. The cure all to heartbreaks and tummy-aches, fevers and chest colds or just the run of the mill bad day.
Yes there are scientific facts that chicken soup heals. The fat in chicken actually loosens and thins out the mucus in the nose and lungs. So breath in the fat happy people!
Now onto my top 4 tips for the ultimate chicken matzoball soup:
Tip #1. Start with cold water, ALWAYS.
Tip #2. Add only Kosher Salt to the water, it clarifies the stock and makes it less cloudy.
Tip#3. Use a good chicken. If there was one thing that my mother taught me about cooking it was to use the best products you can. This recipe is no different. Try and get an Amish or Free Range chicken. They even look different, you will notice they have a more yellow tint to them, due to the difference in their diet.
Tip#4. The water to meat ratio is important. Otherwise you just end up with a watery broth. Yuck. Pour in enough water to cover the chicken.
That’s it. Other than that it is just patience.
*I’m sure you noticed there is no chicken base in this soup. If you let the soup cook for awhile, you will never need any base in this soup. My mom never used it in this soup and neither will I.*
You want a nice big stock pot. Mine is a 7.5 qt.
Wash out your chicken and place it in the stockpot and cover it completely with COLD water. And let it simmer.
You are going to notice the scum start to come up. It’s really just coagulated blood. I let it simmer away for about 25 more minutes.
In the meantime, prep your gorgeous carrots. I like to get the ones with the greenery still attached to them. It somehow makes everything seem better in life.
Same with your parsley root.
What’s that? You never used a parsley root? Well it’s magnificent! It is sweet and gloriously parsley like! Plus you get to use the actual leaves attached to the parsley root as…PARSLEY! Brilliant huh?
Don’t forget to clean two onions as well!
And then I use an unorthodox approach. I dump the broth out into a large colander so that we can start fresh with a new broth. This is how the Asians make their broths so nice and clear. Make sure to rinse the chicken and the pot of all the scum.
And now we place all the veggies, parsley, dill, chicken, salt and pepper into the pot. Cover it again with cold water and let it simmer on medium-low for about 2 hours.
In the meantime let’s make our matzoballs.
Combine all the ingredients for your matzoballs in a large bowl. I like to add dill to mine to increase the flavor and the color.
Mix it all up with a spoon until it’s nice smooth. Place this mixture into the fridge for 20 minutes. And get a pot of water with salt on the stove. Bring up to boil.
I like to use a little ice cream scooper to scoop them into my hand and then roll the balls out.
Then place them on a plate.
Now for me, the secret to fluffy matzoballs also has a lot to do with how long you cook them. I have made HUNDREDS of matzoballs at all the different catering places I worked at and I learned quite a few tips.
If you want a dense and heavy matzoball, cook it for 25 minutes. If you are going for airy and light floaters, you are going to want to boil them for 35-40 minutes.
Drop them into the boiling pot of water carefully, one by one.
Turn it down to a simmer. Cover it. And let them cook for 35-40 minutes. Once they are finished, you can serve them immediately with the soup or you can cool them completely then place them in another container in the refrigerator.
Perfect and soft matzoballs.
Now back to our chicken soup. Taste it. Make sure it’s as sweet as you want it and add salt if needed.
There we go…golden, beautiful and delicious.
Tip: If you want to skim the fat off some, the easiest way is to place it in the fridge and let the fat solidify over night. Then you can go ahead and just remove the fat solids. Which is essentially shmaltz that you can reserve for the next time you make matzoballs.
I like to leave the fat in.
Serve the soup with a matzoball or two, some of the veggies, some meat on the side and a nice sprinkling of dill if you are into that sort of thing.
***A hint, I always make a little more and freeze the rest, this way I always have chicken soup in the house.***
Begin by placing the chicken and vegetables in a large 12-quart soup pot.
Add water to fill the pan almost to the top.
Boil gently for 20 minutes, skimming any foam or scum that rises to the surface.
Reduce the heat, cover and simmer for 3-1/2 hours more. If you want to use the chicken (either in the finished soup or for another purpose), remove the whole chicken after 90 minutes and pull the meat off the bone, then place the carcass back in the soup and continue cooking.
Let the soup cool in the fridge overnight. In the morning, skim most of the fat (but not all) off the top. Pull out the chicken, then strain the soup into a smaller pot through a large colander. Discard the veggies, as they will be very mushy.
Strain the soup one more time through a fine sieve. This will ensure the broth is golden and clear.
At this point, the soup is done except for the seasoning, so refrigerate until ready to serve.
Now, make the matzo balls. Simply follow the directions on the box: Combine the eggs with the oil, then stir in the matzo ball mix. Let the mixture sit for 15 minutes, then roll into walnut-sized balls. For the lightest and fluffiest matzo balls that float, use a very light hand when forming the balls — do not compact!
Drop the matzo balls into a large pot of boiling water. (Note: definitely do not cook them in your chicken soup, or the broth will become cloudy and the matzo balls will soak up all your soup!)
Cover the matzo balls and simmer for 30 minutes.
When you’re ready to serve, bring the chicken broth to a simmer. Add the powdered bouillon, salt, and pepper to taste. Keep in mind that you’ll need a lot of seasoning — without it, the soup will be very bland.
Next, drop the chopped carrots and matzo balls into the simmering broth. Cook until the carrots are tender and the matzo balls are hot throughout. You’ll know everything is ready when the carrots and matzo balls float to the top.
Ladle the soup into bowls, sprinkle with some fresh parsley or dill and serve.
Classic Matzo Ball Soup (Jewish Penicillin)
The time has finally come – I am so excited to share my Aunt Patsy’s famous matzo ball soup recipe! You may remember Aunt P from her banana bread fame but she also happens to make the best matzo ball soup I’ve ever eaten.
In addition to being an incredible cook, she is also well known as the Baby Whisperer. She has an uncanny ability to make any fussy boy calm down and fall asleep immediately. Having raised three boys of her own, I am always trying to take notes from her!
This year we celebrated Passover at my mother’s house and we were blessed with a beautiful spring day full of sunshine and birds chirping. A major improvement from last year’s snowy holiday.
We each took turns reading the Passover service including Aunt Paula (left) and Aunt Patsy (right) but in the back of our heads, we were all just waiting for one thing and one thing only….
Matzo ball soup…the pièce de résistance. Light, fluffy matzo balls floating in rich, velvety, almost silky chicken stock. There’s a reason they call it Jewish penicillin. This soup cures all.
Whether you’re celebrating Passover or simply can’t resist a comforting bowl of matzo ball soup, I urge you to try my Aunt Patsy’s recipe. You will not be disappointed.
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