There are some recipes that transcend being “just food” and become part of who we are. For Jewish families, Matzo Ball Soup is one of those treasures. Traditionally prepared during Passover, this golden broth with soft, pillowy dumplings carries centuries of culture and history in every spoonful. It’s also the dish we turn to on chilly nights, when we’re feeling under the weather, or simply when we crave the kind of comfort that only a bowl of soup can give.
Matzo Ball Soup has often been called “Jewish penicillin” because of its healing reputation. For many, it is not just a dish but a symbol of family gatherings, warmth, and continuity. Sitting around the table, ladling steaming bowls of broth and matzo balls, feels like wrapping yourself in the embrace of tradition.
More Than Just a Recipe
To me, Matzo Ball Soup feels like a hug in a bowl. It’s tradition ladled with love, warmth, and a touch of nostalgia. And while recipes may differ from one family to the next some swearing by feather-light matzo balls, others preferring them dense and hearty, the heart of this dish remains the same: comfort, connection, and a celebration of heritage.
The Recipe: Fluffy Matzo Balls in Rich Chicken Broth
Ingredients
For the Chicken Broth:
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, quartered
- 2 garlic cloves, smashed
- 1 parsnip (optional, but traditional for sweetness)
- A handful of fresh dill and parsley
- Salt and pepper to taste
- 12 cups water
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- ¼ cup schmaltz (rendered chicken fat) or vegetable oil
- ¼ cup club soda (for fluffier balls)
- 1 tsp salt
- ½ tsp baking powder (optional, for extra lift)
Steps To Prepare
Make the Broth
Place the chicken, vegetables, garlic, herbs, and water in a large pot. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Let it simmer for 1½–2 hours until the chicken is tender and the broth is deeply flavorful. Strain the broth, reserving the chicken meat and vegetables if desired. Season with salt and pepper.
Prepare the Matzo Ball Mixture
In a mixing bowl, whisk together eggs, schmaltz (or oil), salt, and club soda. Stir in the matzo meal until just combined. Cover and refrigerate for at least 30 minutes—this resting time helps the mixture firm up.
Shape and Cook the Matzo Balls
With wet hands, gently form the mixture into walnut-sized balls. Drop them into a large pot of salted boiling water. Reduce to a simmer, cover, and cook for 30–35 minutes until the matzo balls are puffed and cooked through.
Bring It All Together
Warm the strained chicken broth. Add sliced carrots, celery, and shredded chicken if you like. Gently transfer the matzo balls into the broth just before serving.
Tips for Perfect Matzo Balls
- Light and Fluffy: Use club soda or seltzer water, and don’t overwork the mixture. Resting the batter is key.
- Dense and Chewy: Reduce the resting time and skip the baking powder for a firmer bite.
- Golden and Rich: Use schmaltz instead of oil—it adds authentic flavor.
Variations and Customizations
- Add fresh dill for brightness and a traditional herbal note.
- Toss in parsnips or turnips for extra sweetness in the broth.
- Spice it up gently with a pinch of paprika or turmeric for color.
- Make it heartier with extra vegetables like leeks, cabbage, or even kreplach (dumplings).
No matter how you customize it, Matzo Ball Soup is more than a recipe—it’s a warm hug from tradition, shared one comforting spoonful at a time. 🍲✨