Matzo Ball Soup

Matzo Ball Soup

There is nothing more comforting (and delicious) than the perfect bowl of matzo ball soup. It’s a favorite at Passover, when leavened grains are swapped for unleavened flatbread. Even beyond the holiday, this deli staple offers classic comfort for all to enjoy.

Matzo balls (a.k.a. kneidel) are made with eggs, chicken fat, and spices to turn those crunchy bites into simple, savory magic. Then, they’re added to a deliciously fragrant broth for a warm, hearty meal that soothes the soul.

Everyone has their own preference when it comes to matzo balls. Some prefer “floaters”— light and fluffy kneidels that rise to the surface of the bowl. Others swear by “sinkers” — denser matzo balls designed to rest on the bottom.

Whether you’re Team Floater or Team Sinker, these recipes are sure to please everyone at your table.

Traditional Matzo Ball Soup

Ingredients:
1 chicken (3-5lbs), butchered
2 large onions, quartered with skin removed
10 celery stalks, chopped
10 carrots, chopped
1 head of garlic, peeled whole cloves
2 bay leaves
1 bunch fresh dill

Classic Matzo Balls

Ingredients:
1 cup matzo meal
4 large eggs
1/4 cup shmaltz (chicken fat) or avocado oil
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
3 tbsp water
Salt for boiling water
Flat leaf parsley for topping

Directions:

1. Place the chicken, 1/2 of carrots, 1/2 of celery, onions, garlic, and bay leaves in a large stock pot. Fill with water and cover. Turn to medium heat and let simmer.
2. In a mixing bowl, combine matzo meal, eggs, shmaltz/oil, garlic powder, onion powder, black pepper, and water.
3. Mix together until smooth. Cover and place in the fridge to set for about 30 minutes, or up to 4 hours.
4. After simmering for about 45 minutes, remove and set aside the chicken breasts and thighs.
5. Let the soup simmer for about 2 more hours, occasionally skimming the top for fat.
6. As it simmers, prepare the matzo balls. Shape them into small, golf-ball-sized rounds using wet hands (to prevent sticking). Place on a lined baking tray until ready to prepare.
7. About 45 minutes prior to serving, remove bay leaves from soup, as well as bones, and add the remaining celery, carrots, and finely chopped dill. Add chicken.
8. Bring a well-salted pot to a boil. Use a slotted spoon to carefully add matzo balls to the pot. Let boil 40-45 minutes, or until matzo balls have floated to the surface.
9. Add chicken soup to a bowl. Add matzo balls and top with chopped flat leaf parsley.
10. Enjoy!

You won’t miss the chicken with our vegan version of this classic! This recipe makes Floaters, so feel free to skip the baking powder if you’re on Team Sinker.

Vegan Matzo Ball Soup

Ingredients:
2 tbsp vegan chicken bouillon (or cubes)
1 tbsp olive oil
2 tbsp vegan butter
1 white onion, quartered
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
4 cloves garlic, whole
2 bay leaves
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
1 tsp freshly cracked black pepper
10 cups of water (or until the pot is 3/4 full)

Vegan Matzo Balls

Ingredients:
1 cup matzo meal
1/2 tsp baking soda
3/4 tsp salt
1/4 cup avocado oil
3 tbsp water
1 tbsp flax seeds + 3 tablespoons water OR equivalent 1 egg of vegan egg replacer

Directions:
1. Bring a large pot to medium heat. Add olive oil. Once hot, add the quartered onion. Once golden, add minced garlic. Once fragrant, add carrots and celery. Stir.
2. In a bowl, mix together bouillon and 3 tbsp warm water. Whisk to combine then add to the pot, using a wooden spoon to stir, making sure nothing sticks to the bottom.
3. Add remaining garlic, bay leaves, dried oregano, dried, parsley, salt, and pepper. Stir.
4. Add water until the pot is full.
5. Allow to simmer as you prepare the matzo balls. In a small bowl, combine flax seeds and 3 tbsp water. Let sit for 10 minutes.
6. In a bowl, add matzo meal, baking soda, salt, avocado oil, flax seed mixture, and 3 tbsp water. Cover and refrigerate until mixture has reached a soft, pliable consistency (able to roll between hands and retain shape). Roughly 2 hours.
7. Shape them into small, golf-ball-sized rounds using wet hands (to prevent sticking). Place on a lined baking tray until ready to prepare.
8. Use a slotted spoon to carefully add matzo balls to the pot of soup (for flavor). Let boil for 30-40 minutes, or until matzo balls have floated to the surface.
9. Serve topped with parsley. Enjoy!

Ready for something different? Choose your favorite matzo ball recipe and couple it with the warm flavors of this tomato-based broth.

Matzo Ball Soup

Smoky Moroccan-Inspired Matzo Ball Broth

Ingredients:
1 chicken (3-5lbs), quartered
2 large onions, quartered with skin removed
4 leeks, chopped
8 stalks celery, chopped
8 carrots, chopped
1 head of garlic, peeled whole cloves
14 oz canned whole tomatoes
2 bay leaves
5 tsp smoked paprika
2 tsp cumin
1 tsp sumac
4 tbsp olive oil
Parsley to garnish

Directions:
1. In a large pot, add olive oil, onions, and chicken. Let chicken sear until browned on all sides. Then, add 2 leeks, 4 celery, 4 carrots, garlic, tomatoes, and bay leaves. Fill with water, turn to medium heat, and let simmer.
2. Make 1 complete matzo ball recipe (directions above).
3. After simmering for about 45 minutes, remove chicken and set aside. Add paprika, cumin, and sumac.
4. Let the soup simmer for about 2 hours more, occasionally skimming the top for fat.
5. After two hours, remove bay leaves and use an immersion blender to combine until smooth. Add remaining chopped carrots, celery, and leeks.
6. Cook for another 45 minutes.
7. Serve with matzo balls and top with finely diced parsley.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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