Description
Matzo ball soup carries warmth from Jewish kitchens, bringing comfort through generations. Delicate dumplings swim in golden broth, offering a soulful embrace you’ll cherish with each spoonful.
Ingredients
Scale
Proteins and Main Ingredients:
- 8 cups (1.9 liters) chicken broth
- 3 large eggs
- 1 cup (120 grams) matzo meal
Vegetables:
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup (15 grams) fresh parsley, chopped
Seasonings:
- Salt to taste
- Pepper to taste
Instructions
- Prepare a spacious pot by combining chicken broth with finely chopped carrots and celery, allowing the vegetables to infuse their aromatic essence into the liquid.
- In a separate mixing vessel, vigorously whisk eggs with salt until thoroughly blended, creating a smooth base for the matzo balls.
- Incorporate matzo meal into the egg mixture, stirring gently and deliberately to maintain a light texture, being cautious not to overwork the batter.
- Using moistened palms, craft uniform spherical dumplings approximately the size of golf balls.
- Transfer the delicate matzo balls to the refrigerator for a minimum of 30 minutes, enabling them to solidify and develop a consistent structure.
- Gently lower the chilled matzo balls into the simmering broth, ensuring they are fully submerged.
- Cover the pot and allow the dumplings to cook undisturbed at a gentle simmer for 20-25 minutes, watching them gradually expand and become pillowy.
- Evaluate the broth’s seasoning, making subtle adjustments to enhance the overall flavor profile.
- Ladle the steaming soup into serving bowls, crowning each portion with a sprinkle of freshly chopped parsley for a vibrant finishing touch.
Notes
- Chilling the matzo ball mixture helps create lighter, fluffier dumplings by allowing the matzo meal to fully absorb the liquid.
- For gluten-free options, substitute matzo meal with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions.
- Gently roll matzo balls with wet hands to prevent sticking and ensure uniform size, which helps them cook evenly in the broth.
- To prevent dense matzo balls, avoid overmixing the batter and handle the mixture with a light touch during shaping.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 6
- Calories: 125 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg