I’ve made this soup many times over the years after making it once, and really enjoying the flavor and comfort it brought me.
I decided to make this soup the first time after learning in my 20 that ny father’s father’s side of the family is Jewish, while his wifes side (dad’s mothers) is German. He was a caring selfesh man who chosento be Deacon of a large catholoc Church in San Diego Ca. Though he didnt talk much of the past. The adults in my family are very hush hush about their past and any family history, so I have little to no idea about much of my family.
But dad was always proud of his family history though he never really practiced Judaism or any of its traditions.
After my grandfather passed, I felt a need to at least explore my family history though I haven’t found much, with everyone refusing to talk about it. Instead I settled for making food from their cultures so that I can connect with my history in one small way.
This soup is so good, it feels like home, like love. I feel connected to my grandfather when I make this soup, choosing to make the matzo balls by hand as I think about the many nights I got to stay up with him and watch jepordy, have Klondike bars and watch twister for the millionth time.
This soup just makes you feel so…..so loved.
Do warm, creamy and smooth, with lots of broth and veggies, tender chicken and fluffy matzo balls.
Matzo Ball Soup
Servings 2 cups soup, 3 matzo balls each
Prep- 10min
Cook- 1 hr 30 mins
Total- 1 hr 40 mins
Ingredients
SOUP
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 1 chicken breast (about 3/4 lb.)
- 6 cups chicken broth
- 2 cups water
- Freshly cracked pepper
- Few sprigs fresh dill
MATZO BALLS
- 3 large eggs
- 3 Tbsp vegetable or canola oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly cracked pepper
- 3 Tbsp water
Directions
Mince the garlic and dice the onion, celery, and carrots.
Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot.
Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, mix the matzo ball dough.
In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined.
Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls.
Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one.
Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
Add a couple sprigs of fresh dill just before serving.
Notes
You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.
**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.
