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Classic Cozy Matzo Ball Soup Recipe 3 Generations Perfectly Made

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A comforting and traditional matzo ball soup recipe passed down through three generations, featuring light and fluffy matzo balls swimming in a rich, flavorful chicken broth with fresh herbs.

Ingredients

Scale
  • 1 cup matzo meal (Manischewitz brand preferred)
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil or schmaltz (chicken fat)
  • 1/4 cup seltzer water
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon finely chopped fresh dill or parsley
  • 1 whole chicken (about 4 pounds), cleaned and quartered
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 6 cups cold water or low-sodium chicken broth
  • Salt and pepper to taste
  • Fresh parsley and dill for garnish
  • Optional: A squeeze of fresh lemon juice

Instructions

  1. Place the chicken pieces in a large stockpot and cover with 6 cups of cold water. Bring to a gentle boil over medium heat, skimming foam and impurities off the surface.
  2. Add carrots, celery, onion, garlic, bay leaf, and a pinch of salt once the broth is clear. Reduce heat to low and simmer gently for about 1 hour.
  3. While the broth cooks, whisk eggs in a medium bowl until frothy. Stir in oil or schmaltz, seltzer water, salt, and pepper. Gradually fold in the matzo meal and fresh herbs if using until thick but moist.
  4. Cover and refrigerate the matzo ball batter for at least 30 minutes up to 2 hours.
  5. With wet hands, gently form the batter into small balls about 1 inch in diameter without compressing tightly.
  6. Bring the broth back to a simmer and carefully drop the matzo balls in. Cover and cook gently for 30-40 minutes until matzo balls puff up and become tender.
  7. Remove chicken pieces, shred the meat if desired, and return to the soup. Taste and adjust salt and pepper. Add a squeeze of lemon juice if desired.
  8. Ladle broth and matzo balls into bowls, garnish with fresh parsley and dill, and serve hot.

Notes

Do not overmix the matzo ball batter to avoid tough balls. Use seltzer water for airiness. Simmer matzo balls gently without boiling to prevent breaking. Chill batter before shaping for best texture. Skim foam regularly for clear broth. Use wet hands to shape matzo balls gently.

Nutrition

Keywords: matzo ball soup, classic soup, chicken soup, comfort food, traditional recipe, kosher, family recipe, homemade broth

Find it online: https://coracooks.com/classic-cozy-matzo-ball-soup-recipe-3-generations-perfectly-made/