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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Kitchen Tools You’ll Want
- Large soup pot (the broth and veggies need plenty of room).
- Second large pot (for cooking matzoh balls separately).
- Slotted spoon (to transfer the matzoh balls gently).
- Tight-fitting lid (essential for fluffy matzoh balls).
Cooking Tips
- No peeking! Don’t lift the lid while the matzoh balls cook — steam is what makes them fluffy.
- Chill the mix. Refrigerating before rolling keeps the balls firm and easier to handle.
- Finish with freshness. Add dill and lemon right at the end for maximum flavor and brightness.
- Make ahead. You can prepare the broth a day in advance and add freshly cooked matzoh balls before serving.
Nutrition
Serving: 1.5cupsCalories: 220kcalCarbohydrates: 20gProtein: 11gFat: 9g
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