Matzo Ball Soup Recipe

Matzo meal: A type of unleavened bread meal used to make matzo balls.

Eggs: Beaten to help bind the matzo meal mixture.

Chicken fat: Also known as schmaltz, it adds richness to the matzo balls.

Water: Used to help mix the matzo ball dough.

Salt: Enhances the flavor of both the matzo balls and the soup.

Chicken broth: Forms the base of the soup, providing a rich and savory flavor.

Carrots: Sliced and added to the soup for sweetness and texture.

Celery: Adds a subtle flavor and crunch to the soup.

Onion: Diced and simmered in the broth for added depth of flavor.

Pepper: Used to season the soup to taste.

When forming the matzo balls, wet your hands to prevent the mixture from sticking to your fingers. This will help you shape the balls more easily and ensure they have a smooth texture. Additionally, make sure the chicken broth is at a gentle simmer when adding the vegetables to avoid overcooking them and to maintain their flavor and texture.

• matzo meal - Substitute with crushed saltine crackers: Crushed saltine crackers can mimic the texture and absorbency of matzo meal.

• matzo meal - Substitute with breadcrumbs: Plain breadcrumbs can provide a similar consistency and binding property.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This is a common vegan substitute that helps bind ingredients.

• melted chicken fat - Substitute with vegetable oil: Vegetable oil can provide the necessary fat content and moisture.

• melted chicken fat - Substitute with melted butter: Melted butter can offer a similar richness and flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version while still providing a savory base.

• chicken broth - Substitute with beef broth: Beef broth can add a deeper flavor profile if chicken broth is unavailable.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.

• celery - Substitute with fennel: Fennel can provide a similar crunch and a slightly different but pleasant flavor.

• diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the soup.

• Allow the matzo ball soup to cool to room temperature before storing. This helps prevent condensation, which can make the matzo balls soggy.
• Transfer the soup and matzo balls into separate airtight containers. This keeps the matzo balls from absorbing too much broth and becoming overly soft.
• Store the broth with the vegetables in one container and the matzo balls in another. This ensures the matzo balls maintain their texture.
• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 4 days.
• For longer storage, place the cooled soup and matzo balls in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Freeze the soup and matzo balls separately. This allows you to reheat them individually, ensuring the matzo balls don’t become mushy.
• When ready to enjoy, thaw the soup and matzo balls in the refrigerator overnight. This gradual thawing helps maintain the quality and texture.
• Reheat the broth and vegetables in a pot over medium heat until it reaches a gentle simmer. Add the matzo balls and heat through until they are warmed completely.
• Adjust the seasoning with salt and pepper as needed before serving. This ensures the flavors are balanced and fresh.

• For stovetop reheating, pour the chicken broth and matzo balls into a pot. Heat over medium until the soup is steaming and the matzo balls are heated through, about 10-15 minutes. Stir occasionally to ensure even heating.
• For microwave reheating, place a portion of the matzo ball soup in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Transfer the matzo ball soup to an oven-safe dish and cover with foil. Heat for 20-30 minutes, or until the soup is hot and the matzo balls are warmed through. Stir halfway through to ensure even heating.
• For slow cooker reheating, transfer the matzo ball soup to the slow cooker. Set it to low and heat for 2-3 hours, or until the soup and matzo balls are thoroughly warmed. This method is great for keeping the soup warm for an extended period.

• Mixing bowl: Use this to combine the matzo meal, beaten eggs, chicken fat, water, and salt.

• Refrigerator: Chill the matzo mixture for 30 minutes to help it firm up.

• Large pot: Boil salted water in this to cook the matzo balls.

• Wet hands: Use these to form the matzo mixture into balls without sticking.

• Another large pot: Bring the chicken broth to a boil and cook the vegetables in this.

• Knife: Slice the carrots, celery, and dice the onion with this.

• Cutting board: Use this surface to safely slice and dice your vegetables.

• Ladle: Transfer the cooked matzo balls to the soup with this.

• Stove: Heat the pots of water and broth on this.

• Measuring cups: Measure out the matzo meal, chicken fat, and water accurately with these.

• Measuring spoons: Measure the salt with these.

• Wooden spoon: Mix the matzo meal mixture thoroughly with this.

• Timer: Keep track of the chilling and cooking times with this.

Prepare ingredients in advance: Chop the carrots, celery, and onion the night before and store them in the fridge.

Use store-bought broth: Save time by using pre-made chicken broth instead of making it from scratch.

Quick matzo balls: Form the matzo balls while the water is heating to save a few minutes.

Simultaneous cooking: Cook the vegetables in the broth while the matzo balls are simmering in the water.

Pre-measure ingredients: Measure out the matzo meal, chicken fat, and water before starting to streamline the process.