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Homemade Matzo Ball Soup
Homemade Matzo Ball Soup

Homemade Matzo Ball Soup
Homemade Matzo Ball Soup
Source
Ingredients:
1
Servings
  • 480
    ml
     matzo meal
  • 1
    tsp
     salt
  • 4
    item
     eggs, beaten
  • 60
    ml
     melted chicken fat (schmaltz) or vegetable oil
  • 1
    item
     salted water for boiling
  • 1920
    ml
     homemade or store-bought chicken broth
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     chopped fresh parsley (optional)
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     matzo balls (homemade or store-bought)
  • 1920
    ml
     chicken broth
  • 2
    item
     stalks of celery, diced
  • 1
    item
     instructions for matzo balls
  • 1
    item
     cover and refrigerate the mixture for at least 30 minutes
  • 1
    item
     shape the mixture into 1-inch balls and drop them into boiling salted water
  • 1
    item
     simmer for about 25 minutes until cooked through, then set aside
  • 1
    item
     instructions for soup
  • 1
    item
     add cooked matzo balls to the pot and heat through
  • 1
    item
     enjoy this heartwarming soup with your loved ones!
  • 1
    item
     in a large bowl, combine
  • 60
    ml
     melted chicken fat or vegetable oil
  • 1
    item
     cover the bowl with plastic wrap and refrigerate for at least 30 minutes
  • 1
    item
     bring a large pot of salted water to a boil
  • 1
    item
     wet your hands and shape the matzo mixture into 1 inch balls
  • 1
    item
     carefully drop the matzo balls into the boiling water and reduce the heat to low
  • 1
    item
     simmer for about 25 minutes, or until the matzo balls are cooked through
  • 1
    item
     remove the matzo balls from the pot with a slotted spoon and set aside
  • 1
    item
     in a large pot, sauté the onion and garlic until softened
  • 1
    item
     add the carrots, celery, and chicken broth to the pot and bring to a boil
  • 1
    item
     reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender
  • 1
    item
     add the cooked matzo balls to the pot and heat through
  • 1
    item
     season with salt and pepper to taste
  • 1
    item
     serve hot and garnish with chopped parsley, if desired
  • 1
    item
     enjoy!
Homemade Matzo Ball Soup
Instructions:
  1. Prepare the Mixture: In a large bowl, combine the matzo meal and salt.
  2. Add the beaten eggs and melted chicken fat (or vegetable oil). Mix until well combined.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
  4. Form and Cook Matzo Balls: Bring a large pot of salted water to a boil.
  5. Wet your hands and shape the matzo mixture into 1-inch balls.
  6. Carefully drop the matzo balls into the boiling water. Reduce the heat to low and simmer for about 25 minutes or until the matzo balls are cooked through.
  7. Remove the matzo balls with a slotted spoon and set them aside.
  8. Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat.
  9. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
  10. Add the diced carrots and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
  11. Pour in the chicken broth and bring the mixture to a boil.
  12. Reduce the heat and let the soup simmer for 20-25 minutes or until the vegetables are tender.
  13. Combine and Season: Add the cooked matzo balls to the pot and heat through.
  14. Season the soup with salt and pepper to taste.
  15. Stir in the chopped fresh parsley if desired for extra flavor and color.
  16. Ladle the soup into bowls, making sure each bowl gets a few matzo balls.
  17. Serve hot and enjoy the comforting flavors of this beloved family recipe.
  18. This recipe captures the warmth and nostalgia of your grandma’s kitchen, bringing together generations of love and tradition in each bowl. Enjoy making and sharing this cherished dish with your loved ones!
  19. I have such fond memories of enjoying my grandma’s homemade matzo ball soup on chilly days. It’s been a family tradition for as long as I can remember, and it’s always held a special place in my heart.
  20. I can still picture my grandma in the kitchen, expertly mixing the matzo meal, eggs, and chicken fat to make those perfect little balls. Watching her drop them into the boiling water was always a moment of anticipation, and when they were finally ready, the whole family would gather around the table to enjoy.
  21. Even after my grandma passed away, her legacy lived on through her beloved soup recipe. I made it my mission to keep her tradition alive, experimenting with different variations while staying true to her original flavors.
  22. Switching to homemade chicken broth and adding fresh herbs gave the soup an extra depth of flavor, but it still had that comforting taste of home. As I cooked, I couldn’t help but feel a sense of connection to my grandma and the memories we shared in her kitchen.
  23. Now, as I serve up bowls of matzo ball soup to my own family, I know I’m passing down more than just a recipe – I’m sharing a piece of our family history and the love that has kept us together for generations.
  • 480
    ml
     matzo meal
  • 1
    tsp
     salt
  • 4
    item
     eggs, beaten
  • 60
    ml
     melted chicken fat (schmaltz) or vegetable oil
  • 1
    item
     salted water for boiling
  • 1920
    ml
     homemade or store-bought chicken broth
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     chopped fresh parsley (optional)
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     matzo balls (homemade or store-bought)
  • 1920
    ml
     chicken broth
  • 2
    item
     stalks of celery, diced
  • 1
    item
     instructions for matzo balls
  • 1
    item
     cover and refrigerate the mixture for at least 30 minutes
  • 1
    item
     shape the mixture into 1-inch balls and drop them into boiling salted water
  • 1
    item
     simmer for about 25 minutes until cooked through, then set aside
  • 1
    item
     instructions for soup
  • 1
    item
     add cooked matzo balls to the pot and heat through
  • 1
    item
     enjoy this heartwarming soup with your loved ones!
  • 1
    item
     in a large bowl, combine
  • 60
    ml
     melted chicken fat or vegetable oil
  • 1
    item
     cover the bowl with plastic wrap and refrigerate for at least 30 minutes
  • 1
    item
     bring a large pot of salted water to a boil
  • 1
    item
     wet your hands and shape the matzo mixture into 1 inch balls
  • 1
    item
     carefully drop the matzo balls into the boiling water and reduce the heat to low
  • 1
    item
     simmer for about 25 minutes, or until the matzo balls are cooked through
  • 1
    item
     remove the matzo balls from the pot with a slotted spoon and set aside
  • 1
    item
     in a large pot, sauté the onion and garlic until softened
  • 1
    item
     add the carrots, celery, and chicken broth to the pot and bring to a boil
  • 1
    item
     reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender
  • 1
    item
     add the cooked matzo balls to the pot and heat through
  • 1
    item
     season with salt and pepper to taste
  • 1
    item
     serve hot and garnish with chopped parsley, if desired
  • 1
    item
     enjoy!
1
Servings
0

Prepare the Mixture: In a large bowl, combine the matzo meal and salt.

Add the beaten eggs and melted chicken fat (or vegetable oil). Mix until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.

Form and Cook Matzo Balls: Bring a large pot of salted water to a boil.

Wet your hands and shape the matzo mixture into 1-inch balls.

Carefully drop the matzo balls into the boiling water. Reduce the heat to low and simmer for about 25 minutes or until the matzo balls are cooked through.

Remove the matzo balls with a slotted spoon and set them aside.

Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat.

Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

Add the diced carrots and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat and let the soup simmer for 20-25 minutes or until the vegetables are tender.

Combine and Season: Add the cooked matzo balls to the pot and heat through.

Season the soup with salt and pepper to taste.

Stir in the chopped fresh parsley if desired for extra flavor and color.

Ladle the soup into bowls, making sure each bowl gets a few matzo balls.

Serve hot and enjoy the comforting flavors of this beloved family recipe.

This recipe captures the warmth and nostalgia of your grandma’s kitchen, bringing together generations of love and tradition in each bowl. Enjoy making and sharing this cherished dish with your loved ones!

I have such fond memories of enjoying my grandma’s homemade matzo ball soup on chilly days. It’s been a family tradition for as long as I can remember, and it’s always held a special place in my heart.

I can still picture my grandma in the kitchen, expertly mixing the matzo meal, eggs, and chicken fat to make those perfect little balls. Watching her drop them into the boiling water was always a moment of anticipation, and when they were finally ready, the whole family would gather around the table to enjoy.

Even after my grandma passed away, her legacy lived on through her beloved soup recipe. I made it my mission to keep her tradition alive, experimenting with different variations while staying true to her original flavors.

Switching to homemade chicken broth and adding fresh herbs gave the soup an extra depth of flavor, but it still had that comforting taste of home. As I cooked, I couldn’t help but feel a sense of connection to my grandma and the memories we shared in her kitchen.

Now, as I serve up bowls of matzo ball soup to my own family, I know I’m passing down more than just a recipe – I’m sharing a piece of our family history and the love that has kept us together for generations.

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