Matzah Ball Soup
Do you make great chicken soup and need to switch up some ideas? You can add matzo balls to many delicious soups. You can add them in chicken noodle soup in addition to the noodles or you can replace the noodles with them instead. Make sure you are using a delicious soup to start, that will make all the difference when it comes to the flavor and comfort level of this delicious bowl of soup. I didn’t grow up eating or making matzo balls, but over the past couple years I have really been enjoying them. My recipe below is just an easy, basic way to create them at home for anyone that wants to start learning how to make these. Even though I have been collecting tips from a dear friend, I won’t try to claim mine as authentic, traditional matzo balls because I am new in this department as well! These steps and directions below are beginner friendly with simple ingredients you can easily find at your grocery store or may most likely already have at home.
Ingredients for 1 packet of Matzo Ball Mix:
2-3 tbsp vegetable oil
Splash of soda water *optional for more fluffy matzo balls
2 large eggs
1 packet matzo ball mix (Manischewitz or Streit’s Matzo Ball Mix)
Other Ingredients:
Prepared soup: chicken noodle, chicken veggie, stews, etc.
Water for boiling
Sea salt
Instructions:
Make sure you have a pot of chicken soup (or anything broth soup you love) prepared and ready. Click here to try my Instant Pot Chicken Broth.
To make your matzo balls, crack two eggs into a medium sized mixing bowl. Lightly whisk them together with the vegetable oil (use the amount according to which brand you use, directions/ingredients from the box). Then add one packet of the mix and a splash of soda water. Use a fork to stir until evenly mixed. Cover the bowl with plastic wrap then refrigerate for 15-25 minutes.
In the meantime, fill a pot with 2 ½ quarts of water and broil to a boil.
Once the matzo balls have chilled, start forming little balls. They expand when they cook, so for the normal size you’d image make sure to create them small like the size of walnuts.
Add a teaspoon or so of sea salt to the boiling water, then carefully add the matzo balls into the boiling water. Place a tightly fitting lid over the pot, then reduce heat so it’s at a simmer. Cook covered for 30 minutes.
Once the matzo balls are done, use a slotted spoon to remove them from the water. They are now ready to add to your desired soup. Place 2 of the matzo balls in a serving bowl then ladle soup over them. Garnish with fresh herbs like parsley or dill.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade