Matzo Ball Soup • CLASSIC RECIPE! (2024)

FAQs

What is matzo ball soup made of? ›

This matzo ball soup is a very simple comfort food dish, made of chicken stock, sliced carrots, fresh parsley or dill, and, of course, matzo balls.

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

A quiet murmur: You don't have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate.

Storage: Let the soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days. There is no need to refrigerate the matzo balls separately. To freeze: It is best to freeze the matzo balls separately from the soup so they don't become mushy.

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!

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).

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.

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. All in all, there's no correct way to make a matzo ball. You can make them any way you like them!

The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it. When my sister was writing her kosher soup cookbook she had to include scratch recipes for matzah balls.

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

Does matzo ball mix go bad? ›

A: Is your mix still in the box. Expiration date on bottom of box. If less than 9 months on your shelf, should be ok.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Note that they'll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it's not done yet. You can't overcook a matzo ball.

Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you're ready to serve, reheat the soup on the stovetop over medium heat until hot.

According to Jewish law, there are five grains that may be used for making matzo: wheat, barley, spelt, rye, or oat. The most common variety is made with wheat flour. In recent years, manufacturers have also begun making gluten-free matzo using potato starch and other non-traditional flours.

But while its history is both ancient and fascinating, its ingredients are deceptively simple: Matzo balls consist of ground matzo meal mixed with eggs, water and fat or oil.

The flour may be whole grain or refined grain, but must be made from one of five grains: wheat, spelt, barley, rye, or oat. Some Sephardic communities allow matzah to be made with eggs and/or fruit juice to be used throughout the holiday.

I like to make a Homemade Stock with chicken wings and chicken breast and loads of aromatics. I love to finish off the matzo balls with herbs like dill and parsley. It tastes like chicken soup, and the matzo balls taste similar to soft, pillowy dumplings!