Steal This Recipe: Matzo Ball Soup
A perfect matzo ball soup is the kind of comfort food you dream about. These matzo balls are tender, but substantial (and loaded with flavor!), so everyone – on any side of the matzo ball debate – will be satisfied. Our version of this classic makes a crowd-pleasing prelude to a holiday meal, but is's also hearty enough to stand on it’s own as dinner on a chilly evening. This recipe is one to claim as your own.
Matzo Ball Soup
- 4 large eggs
- 3 tablespoons safflower oil
- 3/4 teaspoon fine sea salt, divided
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon ground black pepper, plus more for serving
- 1 cup matzo meal
- 3 tablespoons seltzer or plain water
- 8 cups low-sodium chicken broth
- 1 large boneless skinless chicken breast (about 10 ounces)
- 1/2 small onion, diced
- 2 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 3 tablespoons chopped fresh dill
- In a medium bowl, whisk together eggs, oil, 1/2 teaspoon of the salt, parsley and pepper until well blended. Stir in matzo meal and water. Cover and refrigerate for 30 minutes.
- Meanwhile, combine broth, chicken, onion and remaining 1/4 teaspoon salt in a pot and bring to a boil over high heat. Adjust heat so broth just simmers, until chicken is cooked through, about 15 minutes. Transfer chicken to a bowl to cool.
- With damp hands, form matzo mixture into 12 balls, each a bit larger than Ping-Pong balls. Return broth to a simmer and add carrots, celery and matzo balls. Adjust heat and simmer gently until matzo balls are fluffy and cooked through and vegetables are very tender, about 25 minutes.
- Pull cooled chicken into strips or chop. Add to soup and reheat if necessary. Sprinkle soup with dill, ladle 2 matzo balls into each serving bowl and then ladle in soup. Sprinkle with pepper if desired.