Simple Matzo Ball Soup Recipe

Simple Matzo Ball Soup Recipe

Nothing says spring like a delicious, steaming bowl of matzo ball soup. It's also considered to be a Jewish grandmother's long-favored natural cold remedy. For me, spring just wouldn't be spring without my favorite Matzo Ball Soup.

Prep Time20

Cook Time25

Total Time45

Servings: to 10 servings

Calories: 246kcal

Author: Stephanie Wilson

Ingredients

3 tablespoons butter
2 large onions chopped
2 carrots peeled and chopped
3 leeks cleaned and chopped, white part only
½ cup celery chopped
8 cups chicken broth 2 quarts
1 teaspoon dried thyme
½ teaspoon dried dill
salt and pepper to taste

Matzo Balls

3 tablespoons vegetable oil
1 cup matzoh meal
4 large eggs
⅓ cup chicken broth
¼ cup almonds finely ground
1 teaspoon salt
2 tablespoon fresh parsley minced
½ teaspoon ground ginger

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Instructions

For Matzo Balls:

In a medium bowl, beat the eggs and oil together. Add the matzoh, broth, almonds, salt, parsley, and ginger. Stir well. Refrigerate 20 minutes to 1 hour.
With wet hands, form the matzo batter into 1 ½ inch balls. I like to use my cookie scoop for this.

For the Soup:

While the Matzo Balls are in the refrigerator, melt the butter in a large soup pot. Add the onions, carrots, and leeks; saute for 5 to 6 minutes, or until the vegetables soften. Add the broth, thyme, and dill to the pot and bring to a boil. Reduce the heat to maintain a simmer.
Carefully drop the matzo balls into the soup. Cover and simmer for 20 to 25 minutes. Do not lift the lid while cooking or the matzo balls will boil instead of steam -- which makes them tough.

Notes

Storage:

This soup may be refrigerated up to 5 days. It can also be frozen.

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