Matzo Ball Soup
A perfect matzo ball soup is the kind of comfort food you dream about. These matzo balls are tender but substantial (and loaded with flavor!), so everyone — on any side of the matzo ball debate — will be satisfied. Our version of this classic makes a crowd-pleasing prelude to a holiday meal, but it's also hearty enough to stand on its own as dinner on a chilly evening. This recipe is one to claim as your own.
Matzo Ball Soup
- 4 large beyond cage-free eggs
- 3 tablespoons safflower oil
- ¾ teaspoon fine sea salt, divided
- 1 tablespoon finely chopped fresh parsley, plus more for serving
- ¼ teaspoon ground black pepper, plus more for serving
- 1 cup matzo meal
- 3 tablespoons seltzer or plain water
- 8 cups low-sodium chicken broth
- 1 large boneless skinless chicken breast (about 10 ounces)
- ½ small onion, diced
- 2 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 3 tablespoons chopped fresh dill
In a medium bowl, whisk together eggs, oil, ½ teaspoon of the salt, parsley and pepper until well blended. Stir in matzo meal and water or seltzer. Cover and refrigerate for 30 minutes.
Meanwhile, combine broth, chicken, onion and remaining ¼ teaspoon salt in a pot and bring to a boil over high heat. Adjust heat so broth just simmers, until chicken is cooked through, about 15 minutes. Transfer chicken to a bowl to cool.
With damp hands, form matzo mixture into 12 balls, each a bit larger than golf balls. Return broth to a simmer and add carrots, celery and matzo balls. Cover the pot, adjust heat and simmer gently until matzo balls are fluffy and cooked through and vegetables are very tender, about 25 minutes.
Pull cooled chicken into strips or chop. Add to soup and reheat if necessary. Sprinkle soup with dill and remaining parsley, ladle 2 matzo balls into each serving bowl and then ladle in soup. Sprinkle with pepper if desired.