What is matzo ball soup and why is it called Jewish penicillin?

Matzo ball soup is a traditional Jewish dish featuring light dumplings made from matzo meal, eggs, fat, and broth. It's commonly served during Passover and other Jewish holidays. The soup is often called "Jewish penicillin" because of its comforting, nourishing qualities and its reputation for helping soothe colds or flu symptoms.

How do I make matzo balls ahead of time without affecting their texture?

You can prepare matzo ball dough up to 24 hours in advance by mixing the ingredients and storing the dough in an airtight container in the refrigerator. Before cooking, gently form the dough into balls. Chilling the dough allows the matzo balls to hold their shape better and results in a tender, fluffy texture when cooked.

What fats or oils work best for making traditional matzo balls?

Traditional recipes call for chicken fat (schmaltz), which adds rich flavor and moisture. If schmaltz isn't available, vegetable oil, canola oil, or even olive oil can be used as substitutes. Using oil tends to produce lighter matzo balls, while schmaltz offers a deeper savory taste typical in classic preparations.

How should I store and reheat leftover matzo ball soup?

Store leftover matzo ball soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stove over low heat or use a microwave on medium power to prevent the matzo balls from falling apart. For longer storage, freeze the broth separately from the matzo balls for up to 3 months and thaw before reheating.

Can I use bone-in chicken to make the broth, and what is the best way to prepare it?

Yes, bone-in chicken is ideal for making flavorful broth for matzo ball soup. Simmer the chicken with bones and skin to extract maximum flavor, then remove the skin and bones before serving. Shred the cooked meat and add it back into the soup for a hearty, traditional dish.

Matzo Ball Soup Recipe With A Sweet Chocolate Twist

Name: matzo ball soup
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: Jewish
Ingredients: – 1 to 2 tablespoons vegetable or canola oil Adds moisture and a subtle richness to the broth and matzo balls; – 3 garlic cloves, minced Provides aromatic depth and flavor; – 1 yellow onion, diced Builds a savory base in the soup; – 2 celery stalks, chopped Contributes crisp texture and earthiness; – 2 carrots, peeled and sliced Adds natural sweetness and color; – 2 boneless, skinless chicken breasts Main protein and flavor base for the soup; – 6 cups chicken broth The hearty, flavorful soup foundation; – 2 cups water Balances broth concentration; – Freshly cracked black pepper, to taste Seasoning to enhance flavors; – 2 sprigs fresh dill Adds a fresh, bright herbal note; – 4 large eggs Bind the matzo meal into light, fluffy dumplings; – ¼ cup vegetable or canola oil Keeps matzo balls moist and tender; – 1 cup matzo meal Essential base ingredient for classic matzo balls; – 1 teaspoon salt Balances flavors throughout; – ¼ teaspoon baking powder Adds lightness and fluffiness; – ¼ cup chicken stock or water Hydrates matzo ball dough; – Optional: ¼ teaspoon ground nutmeg, 1 to 2 tablespoons freshly grated ginger, 2 tablespoons finely chopped parsley, dill, or cilantro Enhance flavor complexity according to preference

Ingredients

– 1 to 2 tablespoons vegetable or canola oil Adds moisture and a subtle richness to the broth and matzo balls

– 3 garlic cloves, minced Provides aromatic depth and flavor

– 1 yellow onion, diced Builds a savory base in the soup

– 2 celery stalks, chopped Contributes crisp texture and earthiness

– 2 carrots, peeled and sliced Adds natural sweetness and color

– 2 boneless, skinless chicken breasts Main protein and flavor base for the soup

– 6 cups chicken broth The hearty, flavorful soup foundation

– 2 cups water Balances broth concentration

– Freshly cracked black pepper, to taste Seasoning to enhance flavors

– 2 sprigs fresh dill Adds a fresh, bright herbal note

– 4 large eggs Bind the matzo meal into light, fluffy dumplings

– ¼ cup vegetable or canola oil Keeps matzo balls moist and tender

– 1 cup matzo meal Essential base ingredient for classic matzo balls

– 1 teaspoon salt Balances flavors throughout

– ¼ teaspoon baking powder Adds lightness and fluffiness

– ¼ cup chicken stock or water Hydrates matzo ball dough

– Optional: ¼ teaspoon ground nutmeg, 1 to 2 tablespoons freshly grated ginger, 2 tablespoons finely chopped parsley, dill, or cilantro Enhance flavor complexity according to preference

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Instructions

First Step: Prepare the soup base
Heat 1 to 2 tablespoons of vegetable oil or schmaltz in a large pot over medium heat. Add minced garlic, diced onion, chopped celery, and sliced carrots. Sauté for about 5 to 7 minutes until the onions turn translucent and the vegetables soften, releasing their natural flavors.

Second Step: Simmer the chicken broth
Add the chicken breasts (bone-in recommended for richer broth), 6 cups of chicken broth, and 2 cups of water to the pot. Season with freshly cracked black pepper and add 2 sprigs of fresh dill. Bring the mixture to a simmer, cover, and cook gently for 30 minutes until the chicken is fully cooked and the broth is infused with flavor.

Third Step: Make the matzo ball dough
While the soup simmers, whisk 4 large eggs with ¼ cup of oil in a mixing bowl. Stir in 1 cup matzo meal, 1 teaspoon salt, ¼ teaspoon baking powder, and freshly cracked pepper. Add ¼ cup chicken stock, water, or club soda to hydrate the dough. For additional flavor, optionally include ¼ teaspoon ground nutmeg, freshly grated ginger, or finely chopped herbs like parsley or dill. Cover and refrigerate the dough for at least 30 minutes (up to overnight) to let it firm up and improve texture.

Fourth Step: Shape and cook matzo balls
With wet hands to prevent sticking, form the chilled dough into balls about 1.5 inches in diameter, roughly the size of ping-pong balls. Bring a large pot of salted water to a gentle boil, then carefully drop in the matzo balls. Cover the pot, reduce the heat to maintain a lively simmer, and cook for 30 to 40 minutes. The longer cooking time helps ensure the matzo balls are cooked through with an ideal al dente texture.

Fifth Step: Shred the chicken and combine
Remove the chicken breasts from the broth and shred them finely using forks, discarding bones and skin if used. Return the shredded chicken to the soup. Add the cooked matzo balls to the simmering broth and cover. Let everything cook together for an additional 20 minutes to marry the flavors.

Final Step: Serve and garnish
Discard the dill sprigs before serving. Ladle the hot matzo ball soup into bowls, ensuring each serving has about 2 cups of broth and 3 matzo balls. Garnish with fresh dill for a fragrant, colorful touch. Enjoy this warming meal, perfect for family dinners or special occasions.

Last Step:

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Notes

🥚 Rest the matzo ball dough for at least 30 minutes to prevent it from falling apart.
🫧 Use club soda in matzo ball dough to make them lighter.
🍗 Schmaltz enhances the flavor of matzo balls more than vegetable oils.

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Jewish
Diet: Kosher

Nutrition

Serving Size: 2 cups soup with 3 matzo balls
Calories: 394
Sugar: 6 g
Sodium: 1761 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 118 mg