Matzo Ball Soup Recipe

Matzo meal: Ground matzo crackers, essential for making matzo balls.

Eggs: Beaten to help bind the matzo meal mixture.

Chicken fat: Also known as schmaltz, adds rich flavor; can be substituted with oil.

Oil: Alternative to chicken fat for those who prefer it.

Water: Helps to moisten the matzo ball mixture.

Salt: Enhances the flavor of both the matzo balls and the soup.

Chicken broth: The base of the soup, providing a savory and comforting flavor.

Carrots: Sliced and added to the broth for sweetness and texture.

Celery: Sliced and added to the broth for a subtle, earthy flavor.

Onion: Chopped and added to the broth for depth of flavor.

Pepper: Used to season the soup to taste.

When forming the matzo balls, wet your hands slightly to prevent the mixture from sticking to your fingers. This will help you shape the balls more easily and create a smoother texture. Additionally, make sure not to overwork the mixture; gently forming the balls will result in a lighter, fluffier matzo ball.

• matzo meal - Substitute with crushed saltine crackers: Crushed saltine crackers can mimic the texture and absorbency of matzo meal.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This works as a binding agent for a vegan option.

• melted chicken fat - Substitute with vegetable oil: Vegetable oil provides the necessary fat content and moisture without altering the flavor significantly.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and saltiness, but use sparingly to avoid overpowering the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots.

• sliced celery stalks - Substitute with fennel stalks: Fennel stalks provide a similar crunch and a slightly different but pleasant flavor.

• chopped onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used in the same way.

• salt and pepper - Substitute with herb blend: An herb blend like Italian seasoning can add a complex flavor profile without relying solely on salt and pepper.

• Allow the matzo ball soup to cool completely before storing. This helps prevent condensation, which can make the matzo balls soggy.

• Transfer the soup to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Make sure the container is sealed tightly to maintain freshness.

• For longer storage, consider freezing the soup. Pour the soup into a freezer-safe container, leaving about an inch of space at the top to allow for expansion.

• Label the container with the date and contents. This will help you keep track of how long the soup has been stored.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the matzo balls and vegetables.

• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.

• If the matzo balls have absorbed too much broth during storage, you can add a bit more chicken broth or water to the pot while reheating.

• Taste the soup before serving and adjust the seasoning with salt and pepper as needed.

• For stovetop reheating:

  1. Place the leftover matzo ball soup in a large pot.
  2. Heat over medium heat until the broth begins to simmer.
  3. Stir occasionally to ensure even heating.
  4. Once the matzo balls and vegetables are heated through, serve hot.

• For microwave reheating:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 1-minute increments if necessary, until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is heated through.
  4. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the matzo balls and broth are hot.

• For sous vide reheating:

  1. Place the soup in a vacuum-sealed bag or a resealable plastic bag, removing as much air as possible.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Once heated, carefully remove the bag, open it, and transfer the soup to a bowl for serving.

• Mixing bowl: Use this to combine the matzo meal, beaten eggs, melted chicken fat or oil, water, and salt.

• Refrigerator: Chill the matzo mixture for 30 minutes to help it firm up.

• Large pot: Boil the chicken broth and cook the vegetables and matzo balls.

• Knife: Slice the carrots, celery, and chop the onion.

• Cutting board: Provide a safe surface for slicing the vegetables.

• Measuring cups: Measure out the matzo meal, chicken fat or oil, and water accurately.

• Measuring spoons: Measure the salt precisely.

• Spoon: Mix the ingredients in the mixing bowl.

• Ladle: Serve the soup into bowls.

• Stove: Heat the pot to boil the broth and cook the matzo balls.

Prepare ingredients in advance: Chop carrots, celery, and onion ahead of time and store them in the fridge.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Quick chill matzo mixture: Place the matzo meal mixture in the freezer for 15 minutes instead of refrigerating for 30 minutes.

Form balls quickly: Use a small ice cream scoop to form uniform matzo balls quickly.

Simmer while prepping: Start simmering the broth and vegetables while you prepare the matzo balls.