Matzo Ball Soup Recipe

Matzo meal: Ground matzo crackers, essential for making the matzo balls.

Eggs: Acts as a binder for the matzo balls, providing structure and fluffiness.

Schmaltz: Rendered chicken fat, adds rich flavor to the matzo balls. Can be substituted with vegetable oil.

Chicken broth: Used both in the matzo ball mixture and as the soup base, providing depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice to the matzo balls.

Baking powder: Helps the matzo balls rise and become fluffy.

Carrot: Adds sweetness and texture to the soup.

Celery: Provides a subtle, savory flavor and crunch.

Onion: Adds depth and aroma to the broth.

When forming the matzo balls, make sure your hands are wet to prevent the mixture from sticking. This will help you shape them more easily and ensure they hold together well while cooking. Additionally, letting the matzo mixture rest in the refrigerator allows the matzo meal to fully absorb the liquid, resulting in lighter and fluffier matzo balls.

• matzo meal - Substitute with almond flour: Almond flour is gluten-free and provides a similar texture to matzo meal when making matzo balls.

• matzo meal - Substitute with gluten-free breadcrumbs: Gluten-free breadcrumbs can mimic the texture and consistency of matzo meal in the recipe.

• schmaltz - Substitute with vegetable oil: Vegetable oil is a neutral-flavored fat that can replace schmaltz, maintaining the moisture and richness in the matzo balls.

• schmaltz - Substitute with coconut oil: Coconut oil is a good alternative for those looking for a non-animal fat option, though it may add a slight coconut flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for those who prefer a vegetarian option, providing a similar depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth can be used for a richer, heartier flavor, though it will alter the traditional taste of the soup.

• baking powder - Substitute with cream of tartar and baking soda: Mix ¼ teaspoon cream of tartar with ⅛ teaspoon baking soda to replace ¼ teaspoon baking powder, ensuring the matzo balls remain light and fluffy.

• carrot - Substitute with parsnip: Parsnips have a similar texture and sweetness to carrots, making them a good alternative in the soup.

• celery - Substitute with fennel: Fennel adds a slightly different flavor but maintains the crunch and texture similar to celery.

• onion - Substitute with leek: Leeks provide a milder, sweeter flavor compared to onions, while still adding depth to the soup.

• Allow the matzo ball soup to cool completely before storing. This prevents condensation, which can make the matzo balls soggy.

• Transfer the soup to airtight containers. For best results, use containers that are specifically designed for storing soups and liquids to avoid spills and leaks.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, freeze the soup. Place the airtight containers in the freezer, ensuring they are properly sealed to prevent freezer burn. The soup can be frozen for up to 3 months.

• When reheating, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the matzo balls and the vegetables.

• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Avoid boiling, as this can cause the matzo balls to break apart.

• If you prefer, you can freeze the matzo balls separately from the broth. Place the formed, uncooked matzo balls on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag. When ready to use, cook them directly in simmering broth.

• Label your containers with the date of preparation to keep track of freshness. This is especially useful for frozen items.

• For added convenience, portion the soup into individual servings before freezing. This makes it easy to reheat just the amount you need without defrosting the entire batch.

• On the stovetop: Pour the leftover matzo ball soup into a pot. Heat over medium heat, stirring occasionally, until the broth and matzo balls are heated through. This method helps maintain the texture of the vegetables and matzo balls.

• In the microwave: Place the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Check if the matzo balls and broth are hot; if not, continue heating in 1-minute increments.

• In the oven: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until the broth and matzo balls are warmed through. This method is great for reheating larger quantities.

• In a slow cooker: Pour the leftover soup into the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is ideal for a hands-off approach and keeps the soup warm for serving over an extended period.

• Sous vide: Place the soup in a vacuum-sealed bag or a ziplock bag with as much air removed as possible. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour. This method ensures even heating without overcooking the matzo balls.

• Mixing bowl: Use this to combine the matzo meal, eggs, schmaltz, chicken broth, salt, pepper, and baking powder.

• Refrigerator: Essential for chilling the matzo mixture for 30 minutes to help it firm up.

• Large pot: Needed to bring the chicken broth to a boil and cook the matzo balls.

• Knife: For slicing the carrot, celery, and dicing the onion.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: To measure out the matzo meal, schmaltz, and chicken broth accurately.

• Measuring spoons: For measuring the salt, pepper, and baking powder.

• Wooden spoon: Useful for stirring the broth and vegetables.

• Ladle: Handy for serving the soup into bowls.

• Wet hands: Helps in forming the matzo mixture into balls without sticking.

• Serving bowls: For serving the hot soup, garnished with fresh dill.

Prepare ingredients in advance: Chop carrot, celery, and onion the night before to save time.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Quick chill matzo mixture: Place the matzo mixture in the freezer for 15 minutes instead of refrigerating for 30 minutes.

Form matzo balls ahead: Shape matzo balls and store them in the fridge until ready to cook.

Simmer while prepping: Start simmering the broth and vegetables while you prepare the matzo mixture.