Description
Warm and comforting, this Matzo Ball Soup features fluffy matzo balls in a rich chicken broth—perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 8 cups chicken broth
- 1 cup matzo meal
- 3 large eggs
- 1/4 cup fresh parsley, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken broth with diced carrots and celery. Bring to a gentle simmer.
- In a mixing bowl, whisk eggs and salt. Gradually add matzo meal and stir until combined; avoid overmixing.
- Form golf ball-sized dumplings using wet hands and refrigerate for at least 30 minutes to firm up.
- Carefully drop matzo balls into the simmering broth, cover, and cook for 20-25 minutes until they puff up.
- Taste the broth and adjust seasoning if necessary. Serve in bowls garnished with fresh parsley.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Enhance flavor by adding fresh dill alongside parsley.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 230
- Sugar: 2g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg