Perfect Matzo Ball Soup

Perfect Matzo Ball Soup: A Comforting Classic for Every Occasion

When it comes to timeless comfort food, Perfect Matzo Ball Soup stands out as a must-try dish. Not only is it steeped in tradition, but it also brings people together, offering warmth and nostalgia with every bowl. Whether you’re serving it for a holiday meal, as a remedy for a cold, or simply because you’re craving a bowl of comfort, this recipe delivers everything you love about classic matzo ball soup—fluffy matzo balls, flavorful broth, and aromatic herbs—all in an approachable, easy-to-follow way.

First, let’s talk about what makes this recipe special. The base features a flavorful low-sodium chicken stock simmered with fresh vegetables like carrots, celery, and onions. At the same time, tender, melt-in-your-mouth matzo balls are made from a perfectly seasoned mixture, ensuring they float beautifully in the broth. Additionally, a touch of turmeric adds not only a subtle earthy note but also a golden hue that feels cozy and inviting.

Furthermore, this recipe is incredibly versatile. For example, you can prepare it ahead of time, making it ideal for busy weeknights or when entertaining guests. Moreover, a generous garnish of fresh dill provides a bright, fresh finish that elevates every spoonful.

If you’ve never made matzo ball soup before, don’t worry! Because this step-by-step recipe is designed to guide you through every detail, you’ll feel confident from start to finish. Whether you’re new to cooking or a seasoned pro, this recipe guarantees a comforting dish that’s sure to impress.

So, gather your ingredients, and let’s create the Perfect Matzo Ball Soup together. Not only is it a delight to make, but it’s also a dish you’ll want to share with family and friends for years to come!

Recipe Yield: 6 servings

INGREDIENTS

For the Broth:
8 cups low-sodium chicken stock
3 large carrots, peeled and sliced into thin rounds
3 celery stalks, sliced into thin pieces
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp olive oil
1 ½ tsp salt (adjust to taste)
¾ tsp black pepper
¼ tsp turmeric
1 tbsp fresh dill, finely chopped (plus extra for garnish)

For the Matzo Balls:
1 cup matzo meal
2 large eggs, beaten
¼ cup vegetable oil
3 tbsp chicken stock
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, finely chopped (optional)

INSTRUCTIONS

1. Prepare the matzo ball mixture: In a medium bowl, whisk together 2 eggs, ¼ cup vegetable oil, 3 tbsp of chicken stock,½ tsp salt, and ¼ tsp pepper until smooth. Gradually mix in the matzo meal and parsley until a thick, slightly sticky dough forms. Cover the bowl and refrigerate for 30 minutes to firm up the mixture.

2. Cook the matzo balls: Bring a large pot of salted water to a boil. With wet hands, shape the chilled matzo mixture into 12 balls, about 1 inch in diameter. Reduce the boiling water to a gentle simmer and carefully drop in the matzo balls. Cover and simmer for 25–30 minutes, until they are tender and fluffy.

3. Sauté the vegetables: While the matzo balls cook, heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened and fragrant. Stir in the carrots and celery, and cook for another 5 minutes to enhance their sweetness and texture.

4. Simmer the broth: Pour 8 cups chicken stock into the pot with the sautéed vegetables. Stir in salt, pepper, and turmeric. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, allowing the flavors to meld beautifully.

5. Combine matzo balls with broth: Using a slotted spoon, carefully transfer the cooked matzo balls into the simmering broth. Let them warm in the broth for 5 minutes to absorb the flavors.

6. Garnish and serve: Stir in the fresh dill, taste the soup, and adjust seasoning if needed. Ladle the soup into bowls, ensuring each portion includes matzo balls, vegetables, and broth. Garnish with additional dill for a vibrant finish.

Helpful Tips to Perfect This Recipe

• Chill the Matzo Ball Mixture: For light and fluffy matzo balls, it’s essential to refrigerate the dough for at least 30 minutes. This step helps the mixture firm up, making it easier to shape and ensures the matzo balls hold their form while cooking.
• Cook the Matzo Balls Separately: Always boil matzo balls in a separate pot of salted water before adding them to the soup. This prevents the broth from becoming cloudy and keeps the flavors balanced.
• Enhance with Fresh Herbs: Stir in fresh dill just before serving to brighten the broth and elevate the flavor. Adding an extra sprinkle of dill as a garnish makes the soup visually appealing and adds a fresh, herby aroma.