Matzo Ball Soup does not have to be reserved for Passover. This soup is clean and delicious and should be enjoyed anytime. We make it throughout the year in our house, however, somehow it always tastes better around the holidays!
The first secret to this soup is homemade chicken broth, as always. The second secret to this soup is light and fluffy matzo balls! The club soda and baking powder in this recipe will lend a big hand in fluffiness here. Enjoy!
Matzo Ball Soup
4 large eggs, beaten
1/4 cup club soda
1/4 cup canola oil (original recipe calls for rendered chicken fat which is much more flavorful but is harder to find)
1 cup matzo meal (Manischewitz brand is the best and can be found at Oliver's)
1/8 teaspoon baking powder
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Homemade chicken stock
2 fresh dill sprigs, plus picked fresh dill frinds for garnish
In a large mixing bowl, combine eggs with club soda and oil. In a small bowl, stir together matzo meal with baking powder, salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.
Divide stock between two pots, and bring to a simmer. One pot will be to cook the matzo balls in and the other pot will be the soup broth. The amount of stock for the soup depends on how many you are feeding. The amount of stock to cook the matzo balls in should be at least 6 cups or enough to cover the matzo balls in without crowding them.
Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2-inch balls, and add to simmering pot of stock. When all matzo balls are added, cover and simmer until matzo balls are cooked through, approximately 1 hour. Cooked matzo balls can be kept warm in their broth until ready to serve.
Using a slotted spoon, transfer matzo balls to serving bowls (you should have at least 3 per bowl). Ladle hot, clear, fresh broth into each bowl and garnish with dill or parsley. Serve.
Below is a photo of the Matzo Meal we recommend.
Note: You can add thinly sliced carrots and celery to the soup and simmer until tender before serving.