Matzoh Ball Soup for Rosh Hashanah has been a cherished tradition in my family for as long as I can remember. The aroma of simmering chicken broth, fragrant with dill and vegetables, always signaled the start of the High Holidays. I recall my grandmother meticulously preparing this dish, her kitchen filled with warmth and the promise of a sweet new year. This classic matzah ball soup recipe, with its tender chicken and fluffy, savory dumplings, is pure comfort in a bowl. It’s more than just a meal; it’s a taste of home and heritage. Let’s get cooking!
Why You’ll Love This Matzoh Ball Soup
This soup is a winner for so many reasons:
- Incredible Flavor: The rich, savory broth and tender matzoh balls create a truly comforting taste experience.
- Quick Prep: While the broth simmers, you can easily prepare the matzoh balls, making it manageable even on busy nights.
- Hearty & Healthy: Packed with lean protein from the chicken and wholesome vegetables, it’s a nourishing meal.
- Budget-Friendly: Using a whole chicken makes this a wonderfully economical way to feed a crowd.
- Family Favorite: This classic chicken matzah ball soup is a hit with all ages, perfect for any family gathering.
- Beginner-Friendly: Don’t be intimidated; this is an easy matzah ball soup to master, even for novice cooks.
- Versatile: Enjoy it as a light lunch or a substantial starter for a holiday feast.
Matzah Ball Soup Ingredients
Gathering these matzah ball soup ingredients is the first step to a truly comforting bowl. For the rich, golden broth, you’ll need a whole chicken (about 4 pounds), 4 quarts water, 3 carrots, peeled and chopped, 3 celery stalks, chopped, and 2 medium onions, quartered. I also love adding a parsnip, peeled and chopped (optional) for a subtle sweetness. A bunch fresh dill, divided is crucial for that signature fresh flavor. Of course, salt and freshly ground black pepper, to taste, will season everything perfectly.
Now for the star of the show, the matzoh balls! You’ll need 1 cup matzoh meal, which is the base for our dumplings. Whisk together 4 large eggs (room temperature is best!), 1/4 cup chicken fat (schmaltz) or vegetable oil – schmaltz is traditional and adds amazing flavor – and 1/4 cup water or chicken stock. Finally, mix in 1 teaspoon salt and 1/2 teaspoon baking powder for lift.
How to Make Matzoh Ball Soup
Making homemade matzah ball soup is a labor of love that fills your kitchen with incredible aromas. The process starts with creating a deeply flavorful chicken broth which is the foundation for this classic dish.
- Step 1: Place the whole chicken (about 4 pounds) into a large stockpot. Cover it generously with 4 quarts water. Bring the water to a rolling boil over medium-high heat, and as it heats up, skim off any foam or impurities that rise to the surface. This step ensures a cleaner, richer broth.
- Step 2: Once you’ve skimmed the broth, add the prepared vegetables: 3 carrots, peeled and chopped, 3 celery stalks, chopped, and 2 medium onions, quartered. If you’re using it, add the parsnip, peeled and chopped now too. Add about half of the bunch fresh dill to the pot for that unmistakable fresh, herbaceous scent.
- Step 3: Reduce the heat to a gentle simmer. Cover the pot loosely and let it cook for 1.5 to 2 hours. You’ll know it’s ready when the chicken is thoroughly cooked and the vegetables are tender. The kitchen will smell amazing during this time!
- Step 4: Carefully remove the cooked chicken and vegetables from the pot. You can shred the chicken meat for serving later. Strain the broth through a fine-mesh sieve into another clean pot. Discard the cooked vegetables and dill from the sieve. You now have a beautiful, golden chicken broth!
- Step 5: Now, let’s prepare the matzoh balls. In a medium bowl, whisk together the 4 large eggs, 1/4 cup chicken fat (schmaltz) or vegetable oil, and 1/4 cup water or chicken stock. Whisk until well combined.
- Step 6: Stir in the 1 cup matzoh meal, 1 teaspoon salt, and 1/2 teaspoon baking powder. Mix gently until everything is just combined. Don’t overmix! Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the matzoh balls hold their shape and become nice and fluffy.
- Step 7: While the matzoh ball mixture chills, bring a separate large pot of salted water to a gentle boil. This is where your matzoh balls will cook.
- Step 8: Once the matzoh ball mixture has chilled, wet your hands slightly to prevent sticking. Scoop about a tablespoon of the mixture and gently roll it between your palms to form 1-inch balls.
- Step 9: Carefully drop the formed matzoh balls into the gently boiling salted water. They will sink at first. Reduce the heat to a low simmer, cover the pot, and cook for 30–40 minutes. They will puff up and float to the surface. This is how to make matzoh ball soup with perfectly tender dumplings.
- Step 10: To serve, ladle the hot, strained chicken broth into bowls. Add a few cooked matzoh balls to each bowl. You can also add some shredded chicken if you like. Garnish with fresh dill and season with salt and freshly ground black pepper, to taste. Enjoy this comforting bowl of homemade matzoh ball soup!
Pro Tips for the Best Matzoh Ball Soup
To elevate your Jewish matzah ball soup, try these simple tricks:
- Always chill the matzoh ball mixture for at least 30 minutes. This is crucial for light, fluffy balls.
- Don’t overmix the matzoh ball dough once the meal is added; this can create tough dumplings.
- Use schmaltz (rendered chicken fat) for the most authentic and rich flavor. It’s a game-changer!
- For clearer broth, skim diligently during the initial boiling and simmering stages.
What’s the secret to perfect matzoh balls?
The secret to perfect, fluffy matzoh balls lies in the fat-to-matzoh meal ratio and proper chilling. Using schmaltz and ensuring the mixture rests in the fridge allows the matzoh meal to absorb the liquids fully, leading to a lighter texture and a truly savory matzah ball soup.
Can I make Matzoh Ball Soup ahead of time?
Yes! You can make the chicken broth up to 3 days in advance and store it in the refrigerator. The matzoh balls can also be formed ahead of time and stored raw in the fridge for up to 12 hours, or frozen separately before cooking.
How do I avoid common mistakes with Matzoh Ball Soup?
A common mistake is overmixing the matzoh ball dough, which leads to dense or rubbery balls. Always mix gently until just combined. Another pitfall is cooking the matzoh balls at too high a temperature; a gentle simmer is key for them to cook through without falling apart. For more tips on cooking techniques, you can explore resources on classic soup preparation.
Best Ways to Serve Matzah Ball Soup
This comforting soup is perfect for so many occasions. It’s absolutely wonderful served as a light yet satisfying lunch on its own, perhaps with a side of crusty bread for dipping. For a more substantial meal, this Jewish matzah ball soup is a fantastic starter for holiday dinners, especially during Rosh Hashanah or Passover. It’s also an ideal choice when you’re hosting matzah ball soup for guests; they’ll surely be impressed! Consider pairing it with a simple green salad or some challah rolls for a complete and heartwarming meal.
Nutrition Facts for Matzoh Ball Soup
This comforting bowl of Matzoh Ball Soup offers a delicious and nourishing experience. Here’s a general breakdown of what you can expect per serving:
- Calories: 320 kcal
- Fat: 15g
- Saturated Fat: 5g
- Protein: 18g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 750mg
Nutritional values are estimates and may vary based on specific ingredients used, particularly if you opt for vegetable oil instead of schmaltz or adjust the seasoning levels. For more information on dietary guidelines, consult resources like the MyPlate initiative.
How to Store and Reheat Matzoh Ball Soup
Properly storing your delicious Jewish matzah ball soup ensures you can enjoy its comforting goodness for days to come. After cooking, let the soup and matzoh balls cool completely. For the best flavor and texture, store the broth and matzoh balls separately in airtight containers. The broth will keep well in the refrigerator for 3-4 days. You can also freeze the broth for up to 3 months; it maintains its freshness beautifully. For the matzoh balls, store them in a separate airtight container in the fridge for up to 3 days, or freeze them on a baking sheet until solid before transferring to a freezer bag for longer storage.
Reheating is simple! Gently warm the broth on the stovetop over medium-low heat. Add the matzoh balls to the warming broth during the last 10-15 minutes of heating. Avoid boiling the matzoh balls vigorously, as this can make them fall apart. If reheating from frozen, add them directly to the simmering broth and cook until heated through, typically about 15-20 minutes. If you’re looking for other comforting dishes, you might enjoy our Pumpkin Cobbler.
Frequently Asked Questions About Matzoh Ball Soup
What is matzah ball soup?
Matzah ball soup is a traditional Jewish soup made from a rich chicken or vegetable broth filled with tender, fluffy dumplings called matzoh balls. These balls are made from matzah meal, eggs, fat (like schmaltz or oil), and seasonings. It’s often called “Jewish penicillin” for its comforting and restorative qualities.
Why is matzah ball soup good?
This soup is good because it’s incredibly comforting and nourishing. The warm, savory broth is soothing, especially when you’re feeling under the weather, making it a go-to for many during cold weather. The matzoh balls themselves are light and absorb the flavorful broth, offering a satisfying texture. It’s a dish steeped in tradition and family memories, adding an emotional layer to its goodness. For other comforting dishes, consider trying our Zucchini Bread.
Is this matzah ball soup recipe good for beginners?
Absolutely! This recipe is designed to be approachable, even for matzah ball soup for beginners. While making the broth takes time, the steps are straightforward. The matzoh ball mixture is simple to prepare, and with a little patience, you’ll achieve wonderfully tender dumplings. Don’t worry if your first batch isn’t perfect; practice makes perfect! You might also find our Banana Muffins recipe to be a great starting point for beginner bakers.
Can I use vegetable oil instead of schmaltz for the matzoh balls?
Yes, you can definitely use vegetable oil if you prefer or don’t have schmaltz on hand. While schmaltz (rendered chicken fat) provides a very traditional and distinct richness, vegetable oil will still result in delicious and tender matzoh balls for your soup.
Variations of Matzoh Ball Soup You Can Try
While this classic recipe is incredible, there are fun ways to switch things up! For a vegetarian take, simply use a rich vegetable broth instead of chicken broth, and vegetable oil for the matzoh balls. If you’re looking for a lighter version, try using a bit less fat in the matzoh balls. For a different flavor profile, add ginger and a pinch of cayenne pepper to the broth for a warming kick, perfect for matzah ball soup for cold weather. These variations ensure you can always enjoy this beloved soup, making it a fantastic option for various matzah ball soup for holidays or any occasion. You might also enjoy our Pumpkin Bread.
Print
Matzoh Ball Soup For 40-Min Comfort
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Matzoh Ball Soup for Rosh Hashanah is a comforting and traditional Jewish dish. It features fluffy matzoh balls in a rich chicken broth with vegetables and dill, symbolizing love and togetherness for the holiday.
Ingredients
- 1 whole chicken (about 4 pounds)
- 4 quarts water
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 medium onions, quartered
- 1 parsnip, peeled and chopped (optional)
- 1 bunch fresh dill, divided
- Salt and freshly ground black pepper, to taste
- For the Matzoh Balls:
- 1 cup matzoh meal
- 4 large eggs
- 1/4 cup chicken fat (schmaltz) or vegetable oil
- 1/4 cup water or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Place the chicken in a large stockpot and cover with 4 quarts of water. Bring to a boil over medium-high heat, skimming any foam.
- Add carrots, celery, onions, parsnip (if using), and half the dill.
- Reduce heat to a simmer and cook for 1.5 to 2 hours, until the chicken is cooked through.
- Remove chicken and vegetables. Strain the broth into another pot.
- To make matzoh balls: whisk eggs, schmaltz (or oil), water (or stock), salt, and baking powder in a bowl.
- Stir in matzoh meal until combined. Cover and refrigerate for at least 30 minutes.
- Bring a separate large pot of salted water to a gentle boil.
- With wet hands, form the matzoh mixture into 1-inch balls.
- Drop balls into boiling water, reduce to a simmer, and cook for 30–40 minutes.
- Serve hot broth with matzoh balls, garnished with dill and chicken meat if desired.
- Season with salt and pepper to taste.
Notes
- Schmaltz (rendered chicken fat) provides traditional richness, but vegetable oil can be used.
- Matzoh balls can be made ahead and stored separately or frozen.
- The broth can be made several days in advance and refrigerated.
- For lighter matzoh balls, aim for a higher fat to matzoh meal ratio.
- For denser matzoh balls, use less fat or more matzoh meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Simmering, Boiling
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A