Easy Matzo Ball Soup Recipe Anyone Can Make (2024)

FAQs

What is matzo ball soup broth made of? ›

To me, this soup is really about the soft, fluffy matzo balls and the deep, lightly sweet chicken-yness of the broth, made from wings, necks, backs, legs, or, a whole chicken if you like (pick the meat and add to the soup if you must, or save for something else), lots of onion (skin-on), so much celery, and just a ...

While each family has its own recipe, all matzo balls are made of three key components: matzo meal, fat, and eggs. Matzo meal simply refers to matzo crackers that are ground up into a fine meal. You can also find matzo ball mix in most supermarkets; it consists of matzo meal, spices, and preservatives.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

The matzo balls are usually soft with a hint of seasonings. The kreplach are made with a dough and usually more chewy, but the filling makes up for the chewiness. Either way you prefer your soup, there should be enjoyment into biting into the matzo balls or the kreplach. They are both on par with each other.

How long can matzo balls sit in the soup? While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

RC Matzo Ball Mix is a dry mix containing matzo meal, leavening agents and seasonings. Prepared as directed, it yields consistently light and tender matzo balls. This product is certified as Kosher Pareve by Star-K. Made in the USA.

The matzah balls likely won't reach fluffy-mediocrity until after 30 minutes, so give it at least 40 minutes before opening that lid.

A quiet murmur: You don't have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate.

The extra level of scrutiny — and the labor-intensive process required to make handcrafted matzah — is largely what accounts for its high price: anywhere from $20 to $60 for a single pound.

Why do people eat matzo ball soup? ›

Traditionally, Jews avoid eating leavened foods made from grains during Passover, known in Hebrew as “chametz.” Matzo is served at the Passover seder, and essentially replaces other bread-like foods throughout the eight-day holiday.

Yes, matza is hard to digest, and consuming lots of it can cause indigestion and constipation.

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

Some Jewish scholars say the dumplings have special meaning for Yom Kippur: The filling and its wrapper together serve as a sort of meditation on our inner and outer selves as we approach a sacred holiday. More simply, it's tradition.

The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.

Matzo is itself typically made of wheat flour mixed with some water, and salt and sometimes olive oil for flavor. It's rolled very thinly and baked quickly at a high temperature. Talmudic tradition dictates that matzo should be completed in under 18 minutes, from mixing the dough to fully baked.

Matzo reflects common Ashkenazi pronunciation (which dominated in English speaking countries in past centuries) but is not entirely accurate since it drops the “h” from the end. Matzah, on the other hand, retains the “h” and can be read accurately and easily by both Ashkenazim and Sephardim.

Matzo balls are the Jewish dumpling, and so naturally they fit into soup! Before matzo was crunched into tiny crumbs called and sold as “matzo meal,” European Jews would get the matzo crumbs from the local bakery and mold them into dumplings with egg and water.

Matzos which are labeled “Not Kosher for Passover” are made without a full-time mashgiach present during production, and the water used in kneading the dough is not mayim she'lanu (specially drawn water). Though we would not eat these matzahs on Pesach, it is not certain that the matzahs are absolute chametz.