Matzo ball soup

matzo_ball_soup

Israeli Matzo ball soup is one of the most popular and traditional Jewish soups served in Israel and all around the world. A hearty and comforting soup, Matzo ball soup is especially cherished during Passover, the Jewish holiday that celebrates the exodus of the ancient Israelites from Egypt. This soul-warming soup consists of tender, flavorful broth, delicate and fluffy matzo balls, and tasty garnishes, making it a true staple in Jewish cuisine.

Matzo ball soup has become a comforting staple for Jewish communities everywhere, and it is enjoyed not only during Passover but also during the winter months. The soup is made with a simple combination of chicken or vegetable broth and matzo balls made from a mixture of matzo meal, eggs, and seasonings. It is often served with carrots, onion, celery, and fresh herbs, adding to the soup’s depth of flavor.

The origins of Israeli Matzo ball soup date back to the 13th century and the Jewish Passover tradition of abstaining from leavened bread. The soup gained popularity in the United States during the late 19th century and has since become one of the most beloved Jewish dishes in the world. Today, Israeli Matzo ball soup is enjoyed by people of all backgrounds and has become a staple dish in many non-Jewish households.

While the basic recipe for Matzo ball soup is quite simple, there are variations in the size, texture, and flavor of the matzo balls, as well as the type of broth used. Some recipes include small pieces of aromatic vegetables, such as parsley, dill, or celery leaves, to enhance the flavor of the soup. Others call for flavored chicken broth, adding spices like ginger or cardamom to give the broth an extra dimension of taste.

Matzo balls can also vary in size and consistency. Some people prefer them light and airy, while others like them denser and heavier. Additionally, many people add ingredients to their matzo ball mixture, like garlic or onion powder, which can affect the texture and taste of the matzo balls.

Despite the various differences in these factors, one thing remains consistent across all variations of Israeli Matzo ball soup: a comforting and delicious bowl of soup that warms the heart and feeds the soul. Whether you’re Jewish or not, there’s just something about a steaming bowl of matzo ball soup that feels like a hug from the inside out.

In this Israeli Matzo ball soup recipe, we’ll be making broth that’s rich in chicken flavor while remaining light and clear. The matzo balls will be light and fluffy, not too dense and perfectly salted. The addition of fresh herbs such as parsley and dill will enhance the overall flavor of the soup.

The finished product we will create is a delicious bowl of comfort that will warm your soul and provide your body with essential nutrients. It’s the perfect dish for a chilly day, inviting in the flavors of autumn and winter season. Follow this recipe, and you will undoubtedly love the results!

Ingredients:

For the matzo balls:

  • 2 large eggs, beaten
  • 2 tablespoons schmaltz (rendered chicken fat) or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup matzo meal
  • 1/2 cup water
  • 1 tablespoon finely chopped fresh parsley (optional)

For the soup:

  • 8 cups chicken broth (preferably homemade)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt, to taste

Instructions:

  1. In a medium mixing bowl, beat the eggs and schmaltz or oil until well combined. Stir in the salt and black pepper.
  2. Gradually stir in the matzo meal, alternating with the water, until a thick dough forms. Fold in the chopped parsley, if using.
  3. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, until the dough is firm.
  4. In the meantime, prepare the soup. In a large pot, sauté the carrots, celery, onion, and garlic in a little bit of oil or schmaltz until the vegetables are lightly browned and softened.
  5. Add the chicken broth, thyme, and black pepper to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10-15 minutes.
  6. While the soup is simmering, use your hands to roll the chilled matzo dough into small balls, about 1 inch in diameter.
  7. Drop the matzo balls into the simmering soup and cover the pot with a lid. Cook the matzo balls for 20-25 minutes until they are puffed, cooked through, and tender.
  8. Taste the soup and season with salt, if needed.
  9. Ladle the hot soup and matzo balls into bowls and serve immediately. Enjoy!