Easy Matzo Ball Soup Recipe Anyone Can Make (2024)

FAQs

How to keep matzo balls from falling apart? ›

Store matzo balls in an airtight container in the refrigerator for up to five days. Matzo balls are usually served in soup, but it's best to store them in a separate container. If stored in the soup, they can make the soup cloudy, or they can fall apart after absorbing too much liquid.

The matzah balls likely won't reach fluffy-mediocrity until after 30 minutes, so give it at least 40 minutes before opening that lid.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

Serve a few matzo balls into a soup bowl and pour a few ladles of chicken stock, chicken, carrots, and celery over top, and garnish with fresh dill and sliced green onions.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

The extra level of scrutiny — and the labor-intensive process required to make handcrafted matzah — is largely what accounts for its high price: anywhere from $20 to $60 for a single pound.

Yes, matza is hard to digest, and consuming lots of it can cause indigestion and constipation.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

How long can matzo balls stay in soup? ›

How long can matzo balls sit in the soup? While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

The best side dishes to serve with matzo ball soup are Jewish brisket, gefilte fish, zucchini noodles, rice pilaf, cholent, shakshuka, potato pancakes, garden salad, beet salad, stuffed bell peppers, cucumber salad, sliced avocado, challah bread, steamed asparagus, pickled red cabbage, and coconut rice.

From there, it's simply a matter of not rushing the process. For instance, be sure to let the matzo balls rest in the fridge for as long as the recipe specifies. Don't try to rush the cook time, don't cook too many at once, and don't even start cooking them until the liquid has reached a rolling boil.

If you don't plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate sealed container in the refrigerator. If left to sit in the broth, they'll become mushy.

You can't overcook a matzo ball. It's not possible. But you can absolutely under cook one. So if you need to leave it in longer, that's OK.

Whether you prefer a light and fluffy matzo ball or a chewier and denser one, there is a recipe out there for you to try. One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight.