After a weekend filled with exhilarating activities and long hours, I found myself completely exhausted upon returning to my hometown of New Orleans. I was craving comfort and relaxation, and what better way to achieve that than with a warm and comforting meal? Matzo ball soup had been on my list of recipes to try for quite some time, so I saw this as the ideal moment to finally give it a shot.
What Is Matzo Ball Soup?
Matzo or Matzah Ball Soup, a cherished Ashkenazi Jewish delicacy, is commonly enjoyed during the Passover season. This delightful dish consists of a flavorful chicken soup brimming with delectable dumplings crafted from matzah meal (crushed unleavened bread), eggs, and chicken fat (or an alternative fat or oil). As the dumplings simmer in the soup, they absorb all the rich flavors, resulting in a truly exquisite and comforting culinary experience that is truly unparalleled.
I’m a Newbie
I must confess that I had never attempted to make matzo ball soup until this week. However, one of the purposes of this blog is to share my journey of learning new things with you. To prepare myself, I thoroughly studied some excellent tutorials and debunked myths about matzo balls on Serious Eats. I also went through countless matzo ball soup recipes, until I finally felt confident enough to give it a try. Combining the instructions on my matzo meal package with the valuable tips from Serious Eats, I devised a hybrid recipe. Surprisingly, the process was quite simple, and the end result was reminiscent of a comforting, heartfelt embrace. I consider it a success!
Try These Authentic Matzo Ball Soup Recipes
Make sure to explore these genuine Matzo Ball Soup Recipes before attempting the version I have created below. By doing so, you will truly understand what this soup is all about and hopefully gain insight into the fascinating culture and history that surrounds it.
How to Make Matzo Ball Soup – Step by Step Photos
For my matzo balls, I decided to prepare a straightforward and speedy chicken soup. The recipe calls for 2 cloves of garlic, a yellow onion, three carrots, and three stalks of celery. Simply mince the garlic and dice the onion, carrots, and celery.
In a large pot, heat 1 Tbsp vegetable or canola oil over medium heat. Sauté the garlic, onion, carrots, and celery until the onions become soft and transparent, which should take approximately five minutes. Following the softening of the onions, introduce one chicken breast weighing around 3/4 lb. If you happen to purchase skin on and bone in chicken, kindly ensure to remove the skin before adding it to the pot. The bones can be discarded when shredding the chicken, as they will contribute a delightful flavor to the soup.
In addition, incorporate six cups of chicken broth and two cups of water into the mixture (or solely chicken broth if desired). Include a few sprigs of dill and a dash of freshly cracked pepper. Cover the pot with a lid, allow it to reach a boiling point, and then reduce the heat to low. Let the soup simmer for 30 minutes. Personally, I prefer using Better Than Bouillon to create the broth due to its excellent taste, affordability compared to boxed or canned alternatives, and long-lasting storage capabilities in the refrigerator.
As the soup simmers, combine the matzo ball dough by adding 3 large eggs and 3 tablespoons of vegetable or canola oil to a bowl. Use a whisk to blend until the mixture becomes smooth.
To the bowl, combine 3/4 cup of matzo meal, 1 tsp of salt, 1/2 tsp of baking powder, a pinch of freshly cracked pepper, and 3 Tbsp of water. Stir the mixture until it becomes smooth. Allow the mixture to refrigerate for 30 minutes to allow the matzo to absorb the water and become plump.
By the way, this is how the matzo meal appears – resembling bread crumbs, yet they are actually cracker crumbs. It is important to clarify that this is plain matzo meal and not the matzo ball “mix”.
After simmering the soup for approximately 30 minutes, take out the chicken breast and use two forks to shred it. Put the shredded chicken back into the soup. To check the flavor, taste the broth and add more salt if necessary.
Once the matzo ball mix has been chilled, it will become firmer and drier in texture.
Begin shaping the matzo ball dough into small balls, approximately the size of ping pong balls, considering that they will slightly expand during cooking. I managed to create around 15 balls from my mixture. Carefully place the balls into the simmering soup, one at a time, as you form them. Remember to cover the pot with the lid after each addition to maintain a simmering broth.
Ensure that the matzo balls remain in the broth for approximately 20 minutes, allowing them to simmer. It is crucial to maintain a continuous simmering of the broth throughout this period, without lifting the lid.
After the matzo balls have puffed up and cooked completely, garnish with additional fresh dill sprigs before serving.
Oh, how delightful and mouthwatering!
No matter how you have it, chicken and dumplings are always a safe and delicious choice!
