Oma’s Fabulous Matzo Ball Soup
Oma’s Fabulous Matzo Ball Soup is a rich and comforting dish made with a slow-simmered chicken broth, tender vegetables, and fluffy matzo dumplings. The broth is infused with flavors from chicken, carrots, celery, onions, and herbs, creating a deep and satisfying base. Matzo balls are prepared using matzo meal, eggs, and fat, then cooked until light and airy. The result is a hearty, nourishing soup that’s perfect for any occasion. It’s simple, wholesome, and packed with warmth. Every bowl delivers a comforting blend of tradition and flavor.
Ingredients
For the Soup:
- 1 whole chicken (cut into pieces)
- 9–10 cups water
- 3 carrots (sliced)
- 3 celery stalks (chopped)
- 1 large onion (quartered)
- 3 cloves garlic
- Salt and pepper to taste
- Fresh dill and parsley
For Matzo Balls:
- 1 cup matzo meal
- 3 eggs
- 3 tablespoons oil or schmaltz
- ¼ cup water or broth
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Start by preparing the broth. Place the chicken in a large pot and cover with water. Add onions, carrots, celery, and garlic. Bring to a boil, then reduce the heat and let it simmer gently for about 1 to 1.5 hours. Skim off any foam that rises to the top to keep the broth clear and flavorful. Once the chicken is fully cooked, remove it, shred the meat, and return it to the pot.
- While the soup simmers, prepare the matzo ball mixture. In a bowl, whisk together eggs and oil or schmaltz, then add matzo meal, water, salt, and pepper. Mix until combined and refrigerate for at least 30 minutes. This resting time helps the mixture firm up and ensures the matzo balls hold their shape during cooking.
- Bring a separate pot of salted water to a boil. With wet hands, shape the chilled mixture into balls and gently drop them into the boiling water. Cover and cook for about 25–30 minutes until they are fluffy and fully cooked. Add the matzo balls to the soup just before serving, allowing them to soak up the rich broth. Garnish with fresh herbs for a bright, aromatic finish.
Notes
- Use bone-in chicken for richer broth.
- Skim foam regularly for clarity.
- Chill matzo mixture before shaping.
- Use fresh herbs for best flavor.
- Keep broth at a gentle simmer.
- Season gradually and taste often.
- Cook matzo balls separately for control.
- Add herbs at the end for freshness.