Mom’s Matzah Ball Soup
A traditional Ashkenazi Passover meal always starts with a warm, comforting bowl of Matzah Ball Soup. Some people like their matzah balls or knaidles (Yiddish for dumpling) dense and meaty, and some like them light and fluffy. These are the perfect harmony of both. I like to add carrots and celery to my broth and sometimes chicken for a heartier meal. The recipe below includes chicken, but if you want a vegetarian version, swap the chicken broth with vegetable broth and skip the first part of the second step.
Ingredients
SOUP
- 1 Tbsp olive oilp
- 2 cloves garlic
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 1 chicken breast
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper
- Few sprigs fresh dill or parsley
MATZO BALLS
- 4 large eggs
- 1/4 C. coconut or olive oil.
- 1 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly Cracked Pepper
- 3 Tbsp water
Instructions
- Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the oil in a large pot over medium heat until the onions are soft and transparent.
- Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- While the soup is simmering, mix the matzo balls. In a medium bowl, whisk together the eggs and oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
- After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
- Form refrigerated matzah ball mix into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer on low for 20 minutes without removing the lid.
- Add a couple sprigs of fresh dill or parsley just before serving. Breath in the aroma and enjoy!
