Matzo Ball Soup

Chag Sameach! I know I’m a little late on coming out with this matzo ball soup recipe since the first night of Passover has come and gone, but better late than never! Also, I am a firm believer that matzo ball soup can (and should be) eaten year-round, and I want Jews and non-Jews alike to enjoy this dish. So, here we are, a few days late!

I have many things to say about this soup, so bear with me. First, I accidentally used whole wheat matzah here when I made my own matzah meal, which made me kind of sad because that’s not really what I intended, but it was still pretty good, and it is actually a great option for anyone looking to kinda “healthify” the dish. But you definitely do not have to use whole wheat matzah, and honestly, next time I make this soup recipe, I probably won’t (lol). You can use store-bought matzah meal, but you can also just buy matzah and grind it up into a fine powder in your blender. Super easy, and more customizable if you want to try something like a gluten-free matzah.

Second, this was my first time making my own matzo ball soup, which is really quite unfathomable to me when I really think about it. Aside from the fact that I am Jewish and grew up celebrating Passover every year, I also grew up eating matzo ball soup all year round. My grandpa owned in a building in LA where Jerry’s Deli was the tenant for many, many years. We would go there constantly, so much so that there was even a picture of my grandpa on the wall. And my go-to order was ALWAYS matzo ball soup. To add to that even further, my grandpa himself owned a deli in that exact location, so I think Jewish deli food runs in my blood. I wasn’t alive yet when he had that deli, but like I said, it’s part of my lineage, so it was only fair that I take my first stab at a matzo ball soup, even at 30-years-old.

Anyway, I’m super stoked with how this came out, particularly the flavor of the broth and the texture of the matzo balls. I know everyone has their own special way of making chicken soup and/or matzo balls, so I’m not saying this is the only way — but I am saying this baby is FILLED with flavor, and it’s kosher for Passover, so we’re all squared away here.

Ingredients (serves 4)

Soup

• 1 -1.5 lbs chicken breast

• 1 yellow onion, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 1/2 tsp minced garlic

• 1 tsp salt

• 6 1/2 cups water

Matzo Balls

• 4 eggs

• 1/4 cup olive oil

• 1/2 cup seltzer

• 1 cup matzo meal (or 3 1/5 sheets matzo blended/processed into a fine powder)

• 1/2 tsp salt

• 1 qt chicken broth*

Toppings

• 1/4 cup chopped fresh dill

• 1/4 cup fresh parsley

*Can also use salted water, but chicken broth (or veggie broth!) will give your matzo balls better flavor.

1. In a large pot, add chicken, chopped onions, carrots, celery, garlic, and salt. Add 6 1/2 cups water, and bring to a boil. Reduce to medium heat/bring to a simmer, and cook for 1 1/2 to 2 hours, until broth is flavorful.

2. While the broth is cooking, start preparing your matzo balls. Add eggs to a medium bowl, and beat until well combined and frothy. Add the olive oil and seltzer, and beat again until combined. Mix in the matzo meal and salt, and mix until smooth without overmixing. Cover and refrigerate for 30 minutes to an hour.

3. After about an hour of your broth simmering, prepare the matzo balls. Add 1 qt chicken broth to a medium pot (you can also use salted water here, but the broth adds more flavor). Remove the matzo ball mix from the fridge and wet your hands. Roll into balls (1-inch for smaller, 2-inch for jumbo, just know they will expand), and add one at a time to the pot of simmering broth. Cover and cook for 40 minutes. Remove carefully with a slotted spoon. Set aside the broth from the matzo balls, and save for another dish (the broth is used to add more flavor to the matzo balls).

4. When the chicken broth is done cooking, remove the chicken, and shred with a fork. To serve, add everything to a bowl (broth, matzo balls, chicken) and top with fresh dill and parsley.