Matzo Ball Soup
This comforting recipe combines light and fluffy matzo balls with a savory chicken soup, creating a warm and satisfying dish perfect for nourishing both body and soul. The matzo balls are made from a simple mixture of eggs and matzo meal, resulting in tender dumplings that float in a flavorful chicken broth alongside tender carrots and fresh parsley. Delightfully soothing and full of homemade goodness, this dish is sure to become a family favorite.
— Constant Cookbook
Ingredients
- :
- 4 eggs
- ¼ cup vegetable oil
- 7 tablespoons water
- 1 cup matzo meal
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- :
- 2 quarts chicken stock
- 3 small carrots, peeled and thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Make the Matzo Balls: In a medium bowl, lightly whisk the eggs. Whisk in the vegetable oil, then the water. In a separate small bowl, stir together the matzo meal, salt and pepper. Stir the matzo mixture into the egg mixture. The consistency will initially be like pancake batter, but it will immediately begin to thicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat. With moistened hands, form 1 tablespoon of matzo mixture into balls about 1-inch in diameter. Drop the balls into the boiling water so that each falls into the pot in a different place, not crowding each other. When all of the balls are added, reduce the heat to medium-low heat and simmer, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet. If necessary, cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy (I did end up cooking mine for an additional 10 minutes).
- Make the Soup: While the matzo balls are cooking, bring the chicken stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes. Use a slotted spoon to transfer the matzo balls to the soup. Stir in the fresh parsley and serve immediately.
Cook Time
20M
Prep Time
PT1H
Yield
6 to 8 servings
Nutrition
- Calories: 339 kcal
- Carbohydrate Content: 33 g
- Protein Content: 14 g
- Fat Content: 16 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 118 mg
- Sodium Content: 696 mg
- Fiber Content: 1 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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