This delicious traditional matzo ball soup recipe is perfect for those cool fall and winter days or if you’re under the weather!
When it’s cold out or I’m a bit under the weather I’m not sure this a more comforting therapeutic thing to eat then this soup. It’s so delicious that I usually put a way 3 to 4 bowls a day until it’s gone. Yes, I have a problem, I know.
WHERE DOES IT COME FROM
It stems all the way back to the 19th century where Jewish people would make matzo balls from leftover crumbs of Matzo bread. Originally matzo balls were called Knoedela and later in the US they were known as Matzo balls.
It stems back to the Jewish holiday, Passover. The bread is unleavened, and it represented the bread the Jewish people at while fleeing from Egypt. The Passover meal is known as a Seder and still to this day has great tradition of eating it.
- CHEF NOTE: The story of Passover can be found in the book of Exodus in the bible.
WHAT IS MATZO MEAL MADE OF
It’s a simple unleavened bread consisting of flour, water and sometimes eggs that is then baked until crisp. The flours used can be wheat, barley, spelt, rye or oat. It’s more or less a cracker that is then ground up into small mustard seed size pieces.
- CHEF NOTE: The next time you go to buy regular saltine style crackers, instead buy some matzo crackers, they’re delicious.
WHAT DOES IT TASTE LIKE
The soup traditionally is served with chicken stock, chicken, carrots, celery and sometimes dill. It’s incredibly similar to chicken noodle soup minus the noodles, while they taste a bit like dumplings but are meatier and have a bit more flavor due to the garlic, onions, eggs and chicken fat (schmaltz).
Using schmaltz keeps this recipe Kosher. I always say I’m a bit of a purist when it comes to cooking so I like to leave things, especially like this, exactly as they were intended to be made and eaten. This soup is one of my favorites as it is incredibly comforting, delicious and is often known as Jewish Penicillin.
CAN YOU FREEZE IT
This soup can either be frozen all together with the cooked matzo balls and soup or can be frozen cooked or uncooked separate from the soup covered for up to 3 months. I personally believe freezing them uncooked is the best way to go.
HOW TO MAKE IT
STEP 1: Season chicken breasts on both sides with salt and pepper.
STEP 2: Brown the chicken breasts in some olive oil over medium high heat in a large soup pot, 6 qt size.
STEP 3: Next, add in chicken stock, place a lid on the pot and cover medium heat for 1 hour or until chicken easily shreds apart with 2 forks.
STEP 4: After the chicken is shredded, add in the small diced carrots and celery.
STEP 5: While soup is cooking combine the matzo meal with finely minced yellow onions, garlic, eggs, baking powder, sea salt, pepper and of course melted schmaltz until combined.
- CHEF NOTE: If you are reading this and wondering what on earth schmaltz is, it’s rendered chicken fat. Honestly this can be tough to find but I’ve had success at my local grocery store in the frozen food aisle
STEP 6: Let it rest in the refrigerator for 30 minutes.
STEP 7: Form ping pong size balls of the matzo batter until all of it has been used and place them on a sheet tray lined with parchment paper.
- CHEF NOTE: I’ve found the matzo ball dough to be sticky so if you wet your hands a bit before you roll the balls with your hands it shouldn’t stick to your fingers too much.
STEP 8: Add as many matzo balls to the pot as possible without over crowding it and cook for 15-20 minutes moving and flipping the balls every 3-4 minutes until cooked through and firm.
STEP 9: Serve a few matzo balls into a soup bowl and pour a few lades of chicken stock, chicken, carrots and celery over top and garnish with fresh dill and sliced green onions.
This is so incredibly delicious and really easy to make! So, the next time it’s a little chilly outside or you are a bit under the weather, make a bowl of this asap!
HOW TO REHEAT IT: To reheat the it simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
STORING AND FREEZING: This soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
*If you love this then you have to check out my homemade Creamy Chicken and Dumpling Soup Recipe, and be sure to drop me a comment below and a rating if you’ve had the chance to make this tasty recipe*
Be sure to see step by step procedures in my video below.
Matzo Ball Soup Recipe
For the Soup:
- 2 boneless skinless chicken breasts
- 2 tablespoons of olive oil
- 92 ounces of good chicken stock
- 3 peeled and small diced carrots
- 3 small diced ribs of celery
- ¼ cup of chopped fresh dill
- ¼ cup of sliced green onions
- sea salt and fresh cracked pepper to taste
For the Matzo Balls:
- ½ peeled and finely minced yellow onion
- 3 finely minced cloves of garlic
- 2 teaspoons of baking powder
- 8 eggs
- 4 tablespoons of melted schmaltz
- 2 cups of matzo meal
- 1 tablespoon of finely chopped fresh parsley
- sea salt and fresh cracked pepper to taste
- For the Chicken: Season the chicken breasts on both sides with salt and pepper.
- Heat 2 tablespoons of olive oil on medium-high heat and sear the chicken breasts on both sides until golden browned and cooked throughout.
- Add in the chicken stock, cover with a lid and cook over medium heat for 1 hour or until the chicken easily shreds apart.
- Using two forks pull the chicken apart until shredded.
- Add the carrots, celery, salt and pepper and simmer over low heat. Keep warm.
- For the Matzo Balls: In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour.
- Remove the matzo ball mixture and roll into small gold ball sized balls and place them on a sheet tray lined with parchment paper. Note: If the matzo balls become sticky while making them, dip your hands in water before rolling.
- Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked through out and firm. Move the balls around and flip them over every 3-4 minutes.
- Place the cooked matzo balls in a soup bowl along with the chicken broth, chopped chicken and vegetables and garnish with chopped dill and sliced green onions.
• If the matzo balls become sticky while making them, dip your hands in water before rolling.
• REHEATING YOUR MATZO BALL SOUP RECIPE: To reheat the matzo ball soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
• STORING AND FREEZING MATZO BALL SOUP: The matzo ball soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.