Description
This comforting homemade Matzo Ball Soup recipe combines tender, fluffy matzo balls with a flavorful, aromatic chicken broth filled with fresh herbs and vegetables. Perfect for warming your soul during chilly days or when you need a nourishing, hearty meal.
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 Base
- 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, chopped
- 2 stalks Celery, chopped
- 1 medium Onion, chopped
- 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 Bay leaves
Instructions
- Preparation: Gather all ingredients and prepare vegetables by chopping carrots, celery, and onion, and mincing garlic.
- Mix Dry Ingredients: In a bowl, combine matzo meal, fresh dill, fresh parsley, salt, baking powder, onion powder, garlic powder, and pepper until well blended.
- Combine Wet Ingredients: In another bowl, whisk together eggs, schmaltz, and chicken broth. Fold this mixture into the dry ingredients until combined.
- Refrigerate Matzo Mixture: Cover and refrigerate the matzo ball mixture for 30 minutes to help it set for shaping.
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on both sides to develop flavor.
- Sauté Vegetables: Add salt, pepper, chopped carrots, celery, onion, and minced garlic to the pot. Cook for about 5 minutes until the vegetables soften and release their aromas.
- Add Broth and Herbs: Pour in chicken broth, chicken bouillon, dried parsley, oregano, basil, thyme, and bay leaves. Stir well to combine and bring the soup to a gentle simmer.
- Simmer Chicken: Let the soup simmer gently for approximately 30 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon. Shred the meat with two forks, discarding bones and skin, then return shredded chicken to the soup.
- Form Matzo Balls: Shape the chilled matzo ball mixture into balls, about the size of a walnut or as preferred.
- Cook Matzo Balls: Drop the matzo balls carefully into the simmering soup. Cover the pot and let them cook for an additional 20 minutes until they are fully cooked and fluffy.
Notes
- For extra richness, use schmaltz both in the matzo balls and the soup base.
- Matzo balls can be made smaller or larger depending on preference; adjust cooking time accordingly.
- Ensure the soup simmers gently to avoid breaking apart the matzo balls.
- This soup keeps well and tastes even better the next day as flavors meld.
- Low sodium chicken broth is recommended to control saltiness.
