matzo ball soup

Delicious Matzo Ball Soup Recipe

Welcome to my kitchen, where we’re about to craft a timeless and comforting classic – Matzo Ball Soup. This cherished recipe is designed to serve four people and combines delicate, fluffy matzo balls with a flavorful and soul-warming broth. Whether you’re craving a nourishing bowl of soup or a comforting reminder of home, this Matzo Ball Soup will hit the spot. Let’s start cooking!

Table of Contents

Ingredients:

For this heartwarming Matzo Ball Soup, you’ll need the following ingredients:

For the Matzo Balls:

  1. 1 cup matzo meal
  2. 4 large eggs
  3. 1/4 cup chicken broth
  4. 1/4 cup vegetable oil
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 2 tablespoons fresh parsley, chopped (for garnish, optional)

For the Soup: 9. 8 cups chicken broth (homemade or store-bought)

  1. 2 carrots, peeled and sliced
  2. 2 celery stalks, sliced
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 bay leaf
  6. 1/2 teaspoon dried thyme
  7. Salt and black pepper to taste
  8. Fresh dill leaves, for garnish (optional)
matzo ball soup
matzo ball soup

Process:

Let’s dive into the process of creating this classic Matzo Ball Soup:

Making the Matzo Balls:

  1. In a mixing bowl, combine the matzo meal, eggs, chicken broth, vegetable oil, salt, black pepper, and garlic powder. Mix until everything is well incorporated.
  2. Cover the bowl and refrigerate the matzo ball mixture for at least 30 minutes to allow it to firm up.
  3. After chilling, wet your hands and form the mixture into small, walnut-sized balls. Wetting your hands will prevent the mixture from sticking to your hands and help you shape the balls more easily.
  4. Bring a large pot of salted water to a simmer. Drop the matzo balls into the simmering water and cover the pot. Allow them to cook for about 30-40 minutes, or until they’re light, fluffy, and cooked through. They will float to the top when they’re ready.

Making the Soup:

  1. In a large soup pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for another minute until it becomes fragrant.
  3. Pour in the chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil and then reduce the heat to low. Let the soup simmer, covered, for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.

Serving:

  1. Place a couple of matzo balls in each serving bowl.
  2. Ladle the hot Matzo Ball Soup over the matzo balls, allowing them to soak up the delicious broth.
  3. If desired, garnish with fresh parsley or dill leaves for a burst of freshness.
  4. Serve your Matzo Ball Soup hot and savor the flavors of a beloved classic!Read More:  Easy Cabbage Soup Recipe

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