Best 2 Matzoh Ball Soup Recipes

Matzoh ball soup, a classic Jewish dish, is a comforting and flavorful dish that is often enjoyed during Passover and other Jewish holidays. It features a rich broth filled with tender matzoh balls, vegetables, and sometimes meat or chicken. The matzoh balls, made from a mixture of matzoh meal, eggs, and water, add a unique texture and flavor to the soup. Whether you're a seasoned cook or a beginner, creating a delicious matzoh ball soup is a rewarding experience that will bring warmth and satisfaction to your table.

Here are our top 2 tried and tested recipes!

MATZOH BALL SOUP

Matzoh Ball Soup image

Provided by Food Network

Categories appetizer

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

One 5- or 6-pound hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

Steps:

Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

MATZOH BALL SOUP

Matzoh Ball Soup image

This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Yield 8

Number Of Ingredients 12

Ingredients

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
½ cup matzo meal
1 teaspoon salt
¼ cup vegetable broth

Steps:

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!

Nutrition Facts : Calories 583.2 calories, Carbohydrate 10.2 g, Cholesterol 217 mg, Fat 39.3 g, Fiber 1.7 g, Protein 45.3 g, SaturatedFat 10.5 g, Sodium 511.8 mg, Sugar 2.9 g

Tips:

For a richer flavor, use chicken stock or broth instead of water.
Add some chopped carrots, celery, or parsnips to the soup for extra vegetables.
If you don't have matzo meal, you can use bread crumbs or crushed crackers instead.
Be careful not to overmix the matzo ball mixture, or the matzo balls will be tough.
Drop the matzo balls into the simmering soup and cook for about 20 minutes, or until they are cooked through.
Serve the matzo ball soup immediately, garnished with fresh parsley or dill.

Conclusion:

Matzo ball soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a traditional Jewish dish that is often served during Passover. With a few simple ingredients and a little bit of time, you can easily make your own matzo ball soup at home. So next time you're looking for a warm and hearty meal, give matzo ball soup a try.