Matzo Ball Soup is a integral — and wonderfully delicious element — of a Passover Seder meal.
Matzo balls are a traditional Jewish dumpling most often made of matzo meal, eggs, water, and (usually) chicken fat. I've lightened it up a bit with olive oil and added a burst of flavor with garlic and herbs.
This is a famous, true comfort food, to boot. It's no wonder Matzo Ball Soup is sometimes called the Jewish penicillin!
- 9 cups chicken broth
- 4 large eggs
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/4 teaspoon minced garlic
- 3/4 teaspoon dried thyme
- 1 1/2 cups matzo meal
Prep Time: 1 hour and 15 minutes
Cooking Time: 20 minutes
Active Work Time: 15 minutes
In a large bowl, whisk together the eggs and 1/3 cup of the chicken broth. Add the olive oil, salt, pepper, garlic, and thyme. Whisk until the olive oil is well blended into the eggs. Use a spoon to gradually stir in the matzo meal. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
Line a baking sheet with parchment or waxed paper. Use a soup spoon to gently scoop up the chilled matzo mixture and roll it between your hands to form a ball that's about 2-inches in diameter.
The dough should make about 12 matzo balls. Place them on the lined baking sheet as you go.
In a large stockpot over high heat, bring the chicken broth to a boil. Then reduce the heat to low and gently drop in the matzo balls, one at a time. Cover the pot and simmer until the matzo balls have almost doubled in size, about 20 minutes. Season the broth to taste with salt and pepper. Let the soup sit for at least 30 minutes before serving.
To serve, use a slotted spoon and place 2 matzo balls in a soup bowl. Then ladle the hot broth over them.