Make A Bowl Of This Matzo Ball Soup For Cozy Evenings

Matzo Ball Soup is filled with tradition, warmth, and delight, and it's a lot easier to make than you'd think. Meggan from Culinary Hill has crafted the ultimate Matzo Ball Soup recipe, and we're here to share the magic. The savory classic, often dubbed the Jewish penicillin, offers pure comfort in each slurp. Matzo balls float about like clouds in a rich, golden soup broth, locking in some truly unforgettable flavors.

This Matzo Ball Soup recipe isn't one to miss this winter. When you're craving something hearty and heartwarming, whip up a batch. Here's how!

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Ingredients For Matzo Ball Soup

To make the matzo balls:

• 2 tablespoons vegetable oil or chicken fat
• 2 eggs
• 1/2 cup matzo meal

To make the rest of the soup:

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 large carrots, peeled and chopped
• 4 ribs celery, chopped
• 3 cloves garlic, peeled and minced
• 6 cups chicken broth
• 1 1/2 pounds boneless, skinless, chicken breasts or thighs
• 4 to 6 parsley stems
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• Salt and freshly ground black pepper
• Fresh dill, for garnish

Directions For Matzo Ball Soup

To make the matzo balls:

1. !n a small bowl, whisk together the vegetable oil and eggs. Add matzo meal and stir to combine. Refrigerate the matzo at least 15 minutes or overnight. With wet hands, shape the matzo into 1-inch balls.
2. In a large pot over medium-high heat, bring 10 to 12 cups of water to a boil. Add matzo balls and reduce to a simmer. Cover well and simmer until fully cooked, 20 minutes.

To make the soup:

1. Meanwhile, in a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes. Stir in the broth.
2. Place the parsley stems, peppercorns, and bay leaves in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine. Keep one length of the twine long enough to tie to one of the pot handles, for easy removal. Add to pot.
3. Add the chicken to the pot and continue to cook until vegetables are tender and the chicken registers 165 degrees when pierced at the thickest part, about 20 minutes, depending on the thickness of the chicken.
4. Remove to a cutting board and cool slightly. Slice, chop, or shred as desired (I prefer shredded). Return chicken to pot. Remove sachet and discard. Season soup to taste with salt and freshly ground black pepper.
5. Remove matzo balls from simmering water using a slotted spoon. Divide matzo balls between 4 bowls. Ladle soup over matzo and garnish with dill.

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Recipe + photography by Culinary Hill.