Imagine a steaming bowl of pure culinary comfort that bridges traditional Jewish cuisine with heartwarming flavors that instantly transport you to grandma's kitchen. This Chicken Noodle Matzo Ball Soup isn't just a recipe—it's a delicious journey through generations of love, carefully crafted to deliver maximum flavor and comfort in every single spoonful. Whether you're seeking a soul-soothing meal on a chilly day or wanting to impress your family with an authentic, homemade delicacy, this recipe is your ultimate destination!
Prep Time: 30 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 45 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 2 pounds boneless, skinless chicken breast or thighs
- 4 cups chicken broth
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups matzo meal
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chicken by trimming any excess fat and cutting into bite-sized pieces. Season with salt and pepper.
- In a large stockpot, heat a small amount of oil and sauté the chopped onions, carrots, and celery until they become soft and fragrant, about 5-7 minutes.
- Add the chicken pieces to the pot and cook until they are lightly browned on all sides, approximately 5-6 minutes.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Cover and let cook for about 25-30 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare the matzo balls. In a medium mixing bowl, combine matzo meal, eggs, vegetable oil, salt, and pepper. Mix thoroughly until well incorporated.
- Cover the matzo ball mixture and refrigerate for 30 minutes to allow it to firm up.
- After chilling, wet your hands with cold water and form the matzo meal mixture into small, golf ball-sized rounds. Be careful not to compact the mixture too tightly.
- Gently drop the matzo balls into the simmering soup. Cover the pot and let them cook for 30-40 minutes, ensuring they are fully cooked and floating.
- Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve hot, ensuring each bowl has chicken, vegetables, broth, and 1-2 matzo balls.
Tips
- Always use cold water when forming matzo balls to prevent the mixture from sticking to your hands.
- Don't overmix the matzo ball mixture—this can make them dense instead of light and fluffy.
- Let the matzo ball mixture rest in the refrigerator for at least 30 minutes to help them hold their shape.
- Use fresh, high-quality chicken broth for the most robust flavor.
- For extra flavor, consider adding fresh dill or parsley as a garnish.
- If the soup becomes too thick, you can thin it out with additional chicken broth.
- Matzo balls continue to absorb liquid, so they'll become softer the longer they sit in the soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
