Description
Classic matzo ball soup with fluffy matzo balls in rich chicken broth, perfect for holidays or cozy dinners.
Ingredients
8 cups chicken broth
2 medium carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh dill (optional)
1 cup matzo meal
4 large eggs
1/4 cup vegetable oil or chicken fat
1/4 cup water or broth
1 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)
Instructions
1. Whisk eggs, oil, water/broth, salt, pepper, nutmeg; stir in matzo meal and chill 30 minutes.
2. Bring chicken broth, carrots, celery, onion, salt, and pepper to simmer.
3. Form 1-inch matzo balls; drop into simmering broth.
4. Cover and simmer 30–35 minutes until cooked.
5. Add dill if desired; taste and adjust seasoning.
6. Serve hot with vegetables and broth.
Notes
Separate egg whites for extra fluffy matzo balls.
Use homemade broth for richer flavor.
Freeze uncooked matzo balls up to 2 months.
Add parsnips or turnips for extra depth.
Season matzo mixture with herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg