Comforting Homemade Matzo Ball Soup to Warm Your Soul

why make this recipe

Comfort food is essential, and it’s hard to find something more comforting than a warm bowl of homemade matzo ball soup. This dish carries with it a rich tradition perfect for family gatherings or a cold day. With its flavorful broth, tender chicken, and light, fluffy matzo balls, it truly warms both the body and soul. Making it from scratch ensures that you know exactly what goes into your meal, giving you a hearty dish brimming with love and care.

For those who cherish culinary traditions, matzo ball soup often comes associated with Jewish holidays and gatherings. However, its appeal transcends any specific occasion. The delicate balance of flavors in the broth, the tender chicken, and those delightfully light matzo balls create a dish that’s both satisfying and nurturing.

Whether you are celebrating a holiday or just looking for a way to brighten a chilly day, this comforting soup is sure to deliver. Not only that, but it also provides a sense of nostalgia for many, evoking memories of family, love, and warmth.

how to make Comforting Homemade Matzo Ball Soup

Making homemade matzo ball soup is easier than you might think. It involves two main components: the matzo balls and the soup itself. By gathering fresh ingredients and following a few simple steps, you will be able to whip up a delicious pot of this heartwarming dish.

Ingredients

To make this soothing soup, you will need a list of fresh ingredients. Each item plays a crucial role in adding flavor, texture, and comfort to your dish.

For the Matzo Balls:

• 1 cup Matzo meal (the heart of your matzo balls)
• 2 tablespoons Fresh dill (adds fragrant flavor)
• 2 tablespoons Fresh parsley (enhances freshness)
• 1 teaspoon Salt (essential for flavor)
• 1 teaspoon Baking powder (for lift)
• 1 teaspoon Onion powder (adds sweetness)
• 1 teaspoon Garlic powder (introduces savory flavor)
• 1/2 teaspoon Pepper (for spice)
• 2 large Eggs (binds ingredients)
• 1/4 cup Schmaltz (rich chicken fat)

For the Soup:

• 1 cup Chicken broth (adds moisture)
• 2 pieces Bone-in chicken thighs or breasts (provides rich broth)
• 2 tablespoons Olive oil (for sautéing)
• 1 teaspoon Salt (for seasoning)
• 1/2 teaspoon Pepper (for warmth)
• 1/4 cup Chicken schmaltz (enhances richness)
• 2 Carrots (for sweetness)
• 2 stalks Celery (for crunch)
• 1 medium Onion (for sweetness and body)
• 2 cloves Garlic cloves (fresh minced)
• 8 cups Low sodium chicken broth (foundation of the soup)
• 1 tablespoon Chicken bouillon (intensifies chicken flavor)
• 1 teaspoon Dried parsley (complements chicken)
• 1 teaspoon Dried oregano (adds depth)
• 1 teaspoon Dried basil (adds flavor)
• 1 teaspoon Dried thyme (complements flavors)
• 2 leaves Bay leaves (for aroma)

Directions

Preparation

1. Prepare the Matzo Balls:

   • In a mixing bowl, combine the matzo meal, fresh dill, fresh parsley, salt, baking powder, onion powder, garlic powder, and pepper. Stir these dry ingredients well.
   • In another bowl, whisk the eggs until they are fluffy, then add in the schmaltz. Mix until combined.
   • Pour this egg mixture into the dry matzo meal mixture. Stir until it forms a thick dough.
   • Cover the bowl and place it in the refrigerator for about 30 minutes. This step will help in forming better matzo balls.

2. Make the Soup:

   • In a large pot, heat the olive oil over medium heat. Add the bone-in chicken pieces and brown them on both sides. This step adds depth to the soup and creates a richer flavor.
   • Once browned, remove the chicken and set it aside. In the same pot, add the diced onions, carrot, celery, and minced garlic. Sauté these vegetables for about 5 minutes until they have softened.
   • Return the browned chicken to the pot. Then add the low sodium chicken broth, chicken bouillon, and water to cover the chicken. Bring the mixture to a gentle boil.
   • Add in the dried parsley, oregano, basil, thyme, pepper, and bay leaves. Lower the heat and let it simmer for about 30 minutes until the chicken is fully cooked and tender.

3. Prepare the Matzo Balls:

   • After the dough has chilled, make the matzo balls. With wet hands, roll the dough into balls about the size of a golf ball.
   • Once made, gently place these balls into the simmering chicken soup.

4. Cooking the Matzo Balls:

   • Let the matzo balls cook for approximately 20 minutes. They will expand as they cook and become light and fluffy, so avoid stirring them too much to prevent breaking.
   • After the time is up, taste the soup and adjust the seasoning if necessary, adding more salt or pepper as needed.

5. Finishing Touch:

   • Remove the chicken from the pot. If you like, shred the chicken into bite-sized pieces and return it to the soup.
   • This step adds texture and gives you more chicken in each serving.

6. Enjoy!

   • Serve hot in large bowls. You can garnish each bowl with a sprinkle of fresh parsley for added flavor and color.

how to serve Comforting Homemade Matzo Ball Soup

When it comes to serving matzo ball soup, presentation can enhance the overall experience. Consider using deep bowls or soup plates to hold ample servings of both the broth and matzo balls. You might want to provide some fresh chopped herbs, such as parsley or dill, on the side for guests to sprinkle as they please.

Some people enjoy serving matzo ball soup with a slice of crusty bread. Others might like to accompany it with a light salad. Either way, the comforting nature of the soup is sure to shine through, making it a hit at any table.

how to store Comforting Homemade Matzo Ball Soup

If you are lucky enough to have leftovers, storing them properly will ensure you can enjoy your comforting soup later.

1. Cool Down: Allow the soup to cool completely at room temperature. This prevents condensation, which can affect the quality.

2. Store in Containers: Pour the soup into airtight containers. If you have made a large batch, consider storing it in smaller containers for easier reheating.

3. Refrigerate or Freeze:

   • For short-term storage, keep the containers in the refrigerator for up to 3 days.
   • For longer-term storage, the soup can be frozen for up to 3 months. If freezing, it’s best to keep the matzo balls separate from the soup as they may become mushy upon reheating.

tips to make Comforting Homemade Matzo Ball Soup

1. Use Fresh Ingredients: Fresh herbs and vegetables will significantly enhance the taste of your soup.
2. Don’t Overwork the Matzo Balls: When mixing the matzo ball dough, be careful not to over-mix, as this can lead to tough balls.
3. Adjust the Seasoning: Always taste your broth while it’s simmering. Adjusting the seasoning gradually will help you achieve the perfect flavor.
4. Skim the Broth: If you see any fat or foam collecting on the surface of the broth, skim it off with a ladle for a clearer soup.
5. Make it Ahead: This soup tends to just get better over time. Consider making a big batch in advance for even better flavors.

variation

While the classic matzo ball soup is always a hit, there are many variations you can explore to add a twist to this dish.

1. Vegetable-Loaded: Adding more vegetables like zucchini, corn, or even spinach can provide more nutrients and textures.
2. Spicy Kick: For those who enjoy a bit of heat, consider adding some crushed red pepper flakes or a dash of hot sauce to the broth.
3. Different Proteins: While chicken is traditional, you could also consider using turkey or even tofu for a vegetarian version.
4. Herbed Matzo Balls: Instead of the traditional matzo ball mixture, you might incorporate different herbs or spices for a unique flavor profile.

FAQs

Q1: Can I use store-bought matzo balls?
A1: Yes, if you’re short on time or simply prefer the convenience, you can use store-bought matzo balls. They’re usually available during Passover, but always check if they meet your dietary needs.

Q2: How do I reheat the leftover soup?
A2: Reheat the soup on the stove over medium heat until warmed through. If frozen, allow it to thaw overnight in the refrigerator before reheating.

Q3: Can I freeze this soup?
A3: Yes, you can freeze the soup without the matzo balls for up to 3 months. Just ensure it’s well-sealed in an airtight container to prevent freezer burn.

Q4: How long do the matzo balls last?
A4: If stored separately, matzo balls can last in the refrigerator for up to 2 days.

Q5: Why add schmaltz to the recipe?
A5: Schmaltz is rendered chicken fat that adds an incredibly rich flavor to both the matzo balls and the soup.

In conclusion, making your own comforting homemade matzo ball soup brings the warmth of tradition directly to your kitchen. Not only do the flavors combine to create a delicious dish, but the process itself is rewarding. Gather your loved ones, enjoy the soup, and create hearty memories together.

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