Homemade Matzo Ball Soup Recipe
Matzo ball soup is a classic Jewish comfort food that has been enjoyed for generations. This hearty and flavorful soup is perfect for warming up on a chilly day or for when you’re feeling under the weather. While it may seem daunting to make your own matzo balls, it’s actually a simple and satisfying process that is sure to impress your friends and family.
Ingredients:
- 4 eggs
- 1/4 cup schmaltz (rendered chicken fat), or vegetable oil
- 1 cup matzo meal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Directions:
- In a large mixing bowl, beat the eggs and schmaltz (or vegetable oil) until well combined.
- Add the matzo meal, salt, pepper, and garlic powder to the bowl and stir until well mixed.
- Cover the bowl and place it in the refrigerator for at least 30 minutes or up to 2 hours to allow the mixture to firm up.
- In the meantime, prepare the soup by bringing the chicken broth to a boil in a large pot. Add the sliced carrots, celery, onion, thyme, parsley, salt, and pepper to the pot and reduce the heat to a simmer.
- Using your hands, form the matzo mixture into balls about the size of a golf ball. Drop the balls into the simmering soup.
- Cover the pot and let the soup simmer for 30-40 minutes or until the matzo balls are cooked through and tender.