Christine's Matzoh Ball Soup
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This dish has always been a go-to for me since my mid-twenties, especially when I need a little comfort in my life. It’s warm, hearty, and nourishing—basically, it’s like a hug in a bowl. But beyond being totally delicious, it’s packed with nutrients that do so much more than just fill you up. Let me break down all the goodness inside this bowl and why it’s a must-have for your body and soul!Plus, I’ve got a few tips on the best kitchen tools and prepping tricks to make the process smooth and easy!
Equipment
- 2 large pots
- slotted spoon or fine mesh strainer
Ingredients
- 1 leek, white part only thinly sliced
- 1 cup celery diced
- 1 cup carrot diced
- 1 tbsp Better Than Bouillon (reduced sodium)
- 4 cups chicken broth
- 2 boxes Matzoh Ball Soup Mix
- 4 eggs
- 4 tbsp vegetable oil
- 2 tbsp fresh dill
- 2 tbsp lemon juice
- 2 tbsp olive oil
- salt to taste
- pepper to taste
Optional
- 1 cup fine egg noodles cooked
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
Instructions
- Prepare the matzoh balls by combining the mix with vegetable oil and eggs. Mix well, then refrigerate for 15 minutes.2 boxes Matzoh Ball Soup Mix, 4 tbsp vegetable oil, 4 eggs
- In a large pot, bring 20 cups of water and the soup seasoning from the matzoh ball mix to a boil.Once boiling, reduce to a medium boil.
- In another large soup pot, heat olive oil, salt, and pepper over medium heat. Sauté the leeks for 1-2 minutes, then add the carrots and celery, cooking for another 2 minutes.1 leek, white part only, 1 cup carrot, 2 tbsp olive oil, salt, pepper, 1 cup celery
- If using chicken, add it now and lightly brown it. Once the chicken is browned, add the broth and bouillon, and simmer on low while you finish preparing the matzoh balls.1 tbsp Better Than Bouillon (reduced sodium), 1 lb boneless skinless chicken breast, 4 cups chicken broth
- Take the matzoh mixture out of the fridge and roll into medium-sized balls. Carefully place them into the boiling water, reduce the heat to medium, cover tightly, and cook for 20 minutes without lifting the lid.
- Once the matzoh balls are cooked, use a slotted spoon to gently transfer them to the soup mixture. Add fresh dill, lemon juice, and, if desired, cooked egg noodles.2 tbsp fresh dill, 2 tbsp lemon juice, 1 cup fine egg noodles
- Serve warm and enjoy!
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More About This Recipe
The Nutrient Breakdown:
Collagen-Rich Chicken BrothLet’s start with the base: the broth. Chicken broth is not just about flavor—it’s a powerful source
of collagen, which is amazing for your skin, hair, and nails. Collagen helps improve skin
elasticity and hydration, keeping your skin glowing and youthful. Plus, it supports joint health
and digestion. Research even shows that collagen helps increase skin elasticity and moisture
levels, especially as we age (1). So, yes, this soup doesn’t just warm you up, it helps you glow
from the inside out! Leeks, Carrots, and Celery
Next, we’ve got the veggies! Leeks are a bit of an unsung hero—they’re packed with
antioxidants and fiber, which aid digestion and help detoxify your body. Carrots bring in loads of
beta-carotene, a form of vitamin A that’s essential for skin health and immune function. Did you
know beta-carotene converts to vitamin A in your body, helping to keep your skin soft and
smooth? Celery is great for keeping calories low but nutrients high, particularly vitamin K, which
supports bone health and blood clotting. Zesty Lemon Juice
The splash of lemon juice at the end is more than just a flavor booster—it’s full of vitamin C,
which is a powerful antioxidant that promotes collagen production. It helps with tissue repair and
boosts your immune system, too! Studies have shown that vitamin C can enhance skin health
by reducing wrinkles and improving overall texture (2). Fresh Dill
And let’s not forget dill! This fresh herb isn’t just for looks. It’s high in vitamin A and antioxidants,
which are great for keeping your skin healthy and your body feeling fresh. Plus, it gives the soup
that final layer of brightness that just makes everything come together.
Kitchen Tips for Success:
Now, before we dive in, let me give you a few tips to make this soup come together quickly andeasily! 1. Invest in a Good Stockpot:
You’ll need a large stockpot to fit everything comfortably. I use an 8-quart pot when making
this recipe, so I have plenty of room for the matzoh balls to float around without getting crowded. 2. Use a Fine Mesh Strainer for the Matzoh Balls:
When transferring the matzoh balls from the boiling water to the soup, a fine mesh strainer or
slotted spoon is your best friend! It allows you to gently lift the balls without breaking them, and
you won’t lose any of that perfect fluffiness. 3. Prep Your Veggies Ahead of Time:
This one’s key! Slice your leeks and dice the carrots, and celery ahead of time, so you can just
toss everything in once you’re ready to start cooking. I always recommend prepping these the
night before if you’re planning to make this on a busy weeknight. 4. Chop Uniformly for Even Cooking:
Try to dice your veggies evenly. It makes a huge difference in how everything cooks. If the
pieces are similar in size, they’ll soften at the same rate, making the soup perfectly tender in
every bite. 5. Zest the Lemon Before Juicing:
This is my favorite hack: always zest your lemon before you cut it open to juice. The zest adds
a ton of flavor and brightness without overpowering, so I love adding a little in with the fresh
lemon juice at the end.
Optional Add-Ins:
If you’re looking to bulk this soup up, feel free to throw in some cooked egg noodles for aheartier version, or even add chicken breast if you want an extra protein boost. That’s the great
thing about this recipe—you can adjust it to suit your mood! So there you have it, my Matzoh Ball Soup—the ultimate bowl of comfort and nutrition. Whether
you're looking to boost your immune system, give your skin a little extra glow, or just warm up
with something cozy, this soup has you covered. With these kitchen tips, you’ll have a smooth
cooking process from start to finish. I hope you love it as much as I do, and don’t forget to share
your pics and thoughts with me!
Tried this recipe?Let us know how it was!