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There's something incredibly comforting about a steaming bowl of Matzo Ball Soup. This classic dish, with its fluffy matzo balls and rich chicken broth, is perfect for any occasion. Whether you're feeling under the weather or just craving a warm, hearty meal, this recipe hits the spot. Let's dive into making this timeless favorite that brings warmth and joy to the table.
Matzo Ball Soup Recipe
Ingredients:
- 1 cup matzo meal
- 4 large beaten eggs
- 1/4 cup melted chicken fat
- 1/4 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- 8 cups chicken broth
- 2 large sliced carrots
- 2 stalks sliced celery
- 1 medium diced onion
- 1 tsp salt
- 1/4 tsp black pepper
Instructions:
- In a mixing bowl, combine matzo meal, beaten eggs, melted chicken fat, water, salt, and black pepper. Mix well and refrigerate for 30 minutes.
- Bring a large pot of salted water to a boil. Wet your hands and form the matzo mixture into balls about the size of a walnut. Drop them into the boiling water, reduce heat, and simmer for 30 minutes.
- In another large pot, bring chicken broth to a boil. Add carrots, celery, onion, salt, and black pepper. Reduce heat and simmer for 20 minutes.
- Transfer the cooked matzo balls to the soup and simmer for another 10 minutes. Serve hot.
What You Will Need
Read more: Matzo Brei Casserole Recipe
What you will need to make matzo ball soup
- Matzo meal: Forms the base of the matzo balls, giving them their unique texture and flavor.
- Beaten eggs: Acts as a binder, holding the matzo meal together and adding richness.
- Melted chicken fat: Adds depth of flavor and moisture to the matzo balls.
- Water: Helps achieve the right consistency for the matzo ball mixture.
- Chicken broth: Provides a savory base for the soup, enhancing the overall taste.
- Sliced carrots: Adds sweetness and color, balancing the savory flavors in the soup.
- Sliced celery: Contributes a subtle crunch and earthy flavor to the broth.
- Diced onion: Adds aromatic depth and sweetness, enriching the soup's flavor profile.
Tools and Instruments Required
What tools/instruments will be needed to make Matzo Ball Soup Recipe
- Mixing bowl: Essential for combining matzo meal, eggs, chicken fat, water, salt, and pepper into a smooth mixture.
- Large pot: Needed for boiling water to cook matzo balls and for simmering the soup.
- Measuring cups: Ensures precise amounts of matzo meal, chicken fat, and water for the perfect matzo ball texture.
- Knife: Required for slicing carrots, celery, and dicing the onion for the soup base.
- Cutting board: Provides a safe surface for chopping vegetables, keeping your kitchen tidy and organized.
- Spoon: Useful for mixing ingredients and forming matzo balls with ease.
Matzo Ball Soup Recipe
A comforting and traditional Jewish soup made with matzo balls and chicken broth.
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Ingredients:
Matzo Balls
- 1 cup matzo meal
- 4 large eggs beaten
- 1/4 cup chicken fat melted
- 1/4 cup water
- 1 tsp salt
- 1/4 tsp black pepper
Soup
- 8 cups chicken broth
- 2 large carrots sliced
- 2 stalks celery sliced
- 1 medium onion diced
- 1 tsp salt
- 1/4 tsp black pepper
Instructions:
- In a mixing bowl, combine matzo meal, beaten eggs, melted chicken fat, water, salt, and black pepper. Mix well and refrigerate for 30 minutes.
- Bring a large pot of salted water to a boil. Wet your hands and form the matzo mixture into balls about the size of a walnut. Drop them into the boiling water, reduce heat, and simmer for 30 minutes.
- In another large pot, bring chicken broth to a boil. Add carrots, celery, onion, salt, and black pepper. Reduce heat and simmer for 20 minutes.
- Transfer the cooked matzo balls to the soup and simmer for another 10 minutes. Serve hot.
Notes:
For a richer flavor, use homemade chicken broth.
Read more: Popcorn Balls Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare matzo balls as directed.
- Cook matzo balls, then let cool.
- Store in an airtight container in the fridge for up to 2 days.
- Make soup base, cool, and refrigerate separately.
Freezing Instructions
- Cook matzo balls, let cool completely.
- Place matzo balls on a baking sheet, freeze until solid.
- Transfer frozen matzo balls to a freezer bag.
- Freeze soup base in a separate container.
- Both can be frozen for up to 3 months.
- Thaw in the fridge overnight before reheating.
Matzo balls can be made fluffier by adding a bit of seltzer water to the mixture instead of regular water. This little trick helps create a lighter texture.
Frequently Asked Questions
FAQ:
How do I keep matzo balls from falling apart?
Refrigerate the mixture for 30 minutes before forming balls. This helps them hold together.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works as a substitute for a vegetarian version.
How long do matzo balls need to cook?
Simmer them for about 30 minutes in boiling water.
Can I make matzo balls ahead of time?
Yes, you can make them a day in advance and store in the fridge.
What can I add for extra flavor?
Fresh herbs like dill or parsley can enhance the soup's taste.
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