Authentic Matzo Ball Soup
Serves 8
10 mins prep
90 mins cook
100 mins total
Nothing warms the soul like a warm bowl of Authentic Matzo Ball Soup. The secret to this cozy recipe? Rich, homemade chicken broth that gives each matzo ball its comforting, authentic flavor.
The Broth
a fewhomemade chicken broth (or any) for serving
The Matzo Balls
cupmatzo mealnot matzo mix
tbspmelted chicken fat (or oil) Note: once the homemade broth cools, skim the chicken fat that sits on top of the liquid and reserve.
tbspchopped dillto taste
tspsalt
tspbaking powderwill make them light
tbspseltzer waterI used Perrier
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In a mixing bowl, add all of the ingredients and combine. Cover with plastic wrap and refrigerate for at least one hour so it hydrates.
After an hour, take a small ice cream scoop and shape into equal sized balls. I like to shape them a bit smaller than a golf ball as they will triple in size as they cook.
Tip: wet your hands so the mixture doesn’t stick.
After you have shaped the matzo balls, drop them into a pot of boiling veggie broth or water. I like to use homemade or low sodium store bought veggie broth from Kettle and Fire as it’s very clean in ingredients but any will work.
Boil for 30 minutes. Once done, add 2-3 matzo balls to a serving bowl and top with 2-3 cups of homemade chicken broth. Enjoy!