Matzo Ball Soup
This recipe for Matzo Ball Soup is a comforting and flavorful dish that is perfect for warming up on a chilly day. The matzo balls are light and fluffy, infused with fresh herbs, and cooked to perfection. Paired with a fragrant chicken broth, this soup is a classic favorite that will surely satisfy your taste buds. Enjoy a bowl of this homemade soup for a cozy and delicious meal.
— Constant Cookbook
Ingredients
- 4 eggs
- 3 Tbs. vegetable oil
- 1 cup matzo meal
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- 2 to 4 Tbs. seltzer water or club soda
- 6 cups chicken stock
- 8 slices fresh ginger, each about 1/4 inch thick
- 1 leek, including 1 inch of green portion, cut into
- 1/2-inch dice and carefully rinsed
- 2 Tbs. finely snipped fresh chives or garlic chives
Instructions
- In a bowl, whisk together the eggs and vegetable oil. Stir in the matzo meal, parsley, cilantro, salt and pepper. Add 2 Tbs. seltzer water and stir to form a slightly sticky mixture. If it is too dry, add 1 to 2 additional Tbs. seltzer water. Cover the bowl with plastic wrap and refrigerate until cold, about 2 hours.
- Bring a large soup pot three-fourths full of salted water to a boil over high heat, then reduce the heat to a simmer. Form the matzo mixture into balls 1 inch in diameter. You should have 12 balls total. Drop the balls into the simmering water and cook, uncovered, until they rise to the top and are cooked all the way through, 30 to 40 minutes. To see if they are ready, cut into one; the color and texture should be consistent throughout. Using a slotted spoon, transfer the matzo balls to a baking sheet. Set aside.
- In a saucepan over medium-high heat, combine the chicken stock and ginger and bring to a simmer. Reduce the heat to medium-low, add the leek and simmer, uncovered, until tender, about 10 minutes. Discard the ginger.
- Add the matzo balls to the simmering stock and reheat for 3 minutes. Ladle the soup into warmed bowls, placing 2 matzo balls in each bowl. Garnish with the chives and serve immediately.
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