Description
Savor the warmth of homemade Matzo Ball Soup, featuring fluffy matzo balls in a rich broth—perfect for cozy gatherings or comforting family dinners.
Ingredients
Scale
- 1 cup matzo meal
- 2 large eggs
- 8 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 2 tbsp olive oil or schmaltz
Instructions
- In a large pot over medium heat, heat olive oil. Sauté diced onions until translucent (about 5 minutes).
- Add chopped carrots and celery; stir occasionally until softened (another 5 minutes).
- Pour in chicken broth, add salt and pepper, then bring to a gentle boil.
- In a separate bowl, mix matzo meal, eggs, oil (or schmaltz), and a pinch of salt. Chill for 30 minutes.
- With wet hands, form small balls from the chilled mixture and gently lower them into the bubbling broth.
- Reduce heat slightly; simmer the matzo balls for about 20 minutes until puffed up.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, substitute chicken broth with vegetable broth or add fresh dill.
- Store leftovers in an airtight container for up to three days; reheat gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg