Whether you’re celebrating a Jewish holiday or just looking to enjoy a comforting meal, matzah ball soup always offers unbelievable flavour. Traditionally served during Passover, it can be enjoyed by anyone at any time of the year.
This version is an easier, less elaborate version of the Jewish classic, perfect for first timers. Serve it fresh, reheat it, or freeze and thaw it for the perfect make-ahead meal. With dumplings made of matzah meal (crushed unleavened bread) that beautifully absorb the classic chicken broth (or vegetable broth if you’d rather make a vegetarian version!), this hard-to-resist soup, dating all the way back to 1846, is sure to become a favourite in your household.
Want to make it? Here’s what you’ll need:
Ingredients:
Broth:
- 1 tbsp canola or vegetable oil
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 stalks of celery, diced
- 1 boneless or bone-in chicken breast, about 3/4 lb, skinless
- 6 cups of chicken broth
- 2 cups of water
- Freshly cracked black pepper, to taste
- Fresh dill, to taste
Matzah Balls:
- 3 large eggs
- 3 tbsp canola or vegetable oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly cracked black pepper, to taste
- 3 tbsp water
Preparation:
- Make the matzo ball dough by whisking the eggs and the oil together in a medium bowl. Add the matzo meal, baking powder, salt, and some freshly cracked pepper and stir until well combined. Then, add the water and stir until smooth before covering the mixture and placing it in the fridge for at least 30 minutes. This will allow the matzo meal to absorb the moisture for the most delectable matzah balls ever.
- To make the broth, add the vegetable or canola coil to a large pot over medium heat. Sauté the garlic, onion, celery, and carrots for about 5 minutes, until the onions are soft and translucent.
- Add the skinless chicken breast, plus the water, the chicken broth, freshly cracked pepper, and a couple sprigs of dill to the pot. Cover and let it come to a boil before turning down the heat to low and leaving it to simmer, still covered, for at least 30 minutes.
- Once the broth has simmered, remove the chicken breast and shred it with a fork. If using bone-in breast, remove and discard the bones. Place the shredded chicken back into the broth and add salt to taste.
- Take the matzo ball mix out of the fridge and use a portion scoop or your hands to create 1-inch balls. Carefully drop each one in the simmering broth as you finish shaping them, covering the pot with the lid each time. Once all the balls are in the broth, let simmer on low heat, covered, for 20 minutes. The balls will be ready once they float to the surface.
- Serve immediately by garnishing with one or two sprigs of fresh dill, or let cool and store in a hermetically sealed container for later enjoyment.
Easy and so delicious – we promise this matzo ball soup recipe will get bubbe’s approval! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.