Matzo Ball Soup Recipe
Ingredients
- 1 tbspvegetable or canola oil
$0.04
- 2 clovesgarlic
$0.16
- 1yellow onion
$0.40
- 3carrots
$0.75
- 3stalks celery
$0.56
- 2boneless
skinless chicken breasts*, about 1.25 lb.
- 6 cchicken broth**
$1.02
- 2 cwater
$0.00
- freshly cracked pepper
$0.01
- few sprigs fresh dill
$0.65
- 3 largeeggs
$0.75
- 3 tbspvegetable or canola oil***
$0.12
- ¾ cmatzo meal****
$1.02
- 1 tspsalt
$0.05
- ½ tspbaking powder
$0.04
- freshly cracked pepper
$0.01
- 3 tbspwater
$0.00
Directions
- 1
Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
- 2
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- 3
While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
- 4
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
- 5
Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
- 6
Add a couple sprigs of fresh dill just before serving.
Matzo Ball Soup Recipe
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About this Recipe
Craving a bowl of warm, comforting Matzo Ball Soup, especially during Passover, but don't have hours to spend in the kitchen? This easy, short-cut version brings the classic, soulful flavors straight to your table without the fuss, perfect for a heartwarming dinner.
This recipe is designed for ease, taking the traditional dinner staple and streamlining it so you can enjoy its heartwarming embrace sooner. By simplifying the process, it ensures that even on a busy weeknight, you can whip up a batch of delicious Matzo Ball Soup that tastes like it simmered all day, providing authentic flavor with minimal effort.
You'll be greeted with a rich, savory broth brimming with tender chicken, sweet carrots, crisp celery, and aromatic onion and garlic. The highlight, of course, is the light, fluffy matzo balls themselves, which soak up all the wonderful flavors of the soup, offering a delightful contrast in texture. Every spoonful delivers a deeply satisfying warmth and a harmonious blend of ingredients, making it the perfect comforting dinner. Prepare to spend approximately 1 hour and 40 minutes in total, resulting in 5 generous servings of this beloved dish.
This versatile soup allows for easy customization to suit your pantry or preferences. While boneless, skinless chicken breasts are specified, you could use chicken thighs for a slightly richer flavor in the broth. Don't have fresh dill? A pinch of dried dill can work, though fresh provides a brighter finish. For an even more robust vegetable base, consider adding parsnips alongside the carrots and celery, or a handful of spinach at the very end for extra color and nutrients.
Matzo Ball Soup is a quintessential dish for Passover gatherings, offering a sense of tradition and comfort. Beyond holidays, its deeply soothing qualities make it a perfect dinner solution for any chilly evening. Serve it simply in a large bowl, perhaps with a final garnish of extra fresh dill, for a nourishing and deeply satisfying meal.