Matzo Ball Soup Classic Fluffy

Matzo ball soup is family comfort food at its finest. With pillowy matzo balls floating in homemade chicken broth touched with dill and parsley, each spoonful warms the soul. This recipe is rooted in Jewish tradition but belongs on every table, no matter the season. My own version brings together the lightest floaters with layered flavors from roasted vegetables and a silky broth, perfected over years of family holidays and everyday dinners.

I remember making this soup with my mother-in-law before my first Passover dinner. The aroma filling the kitchen and the pure delight every time someone tasted the matzo balls made me fall in love with the whole process.

Ingredients

• Extra virgin olive oil: gives a fruity depth to the broth and helps soften the veggies
• Yellow onion: adds sweetness and body; look for one that feels heavy for its size
• Carrots: supply natural sweetness and color; use firm and bright carrots with smooth skin
• Celery ribs: contribute a subtle saltiness and earthiness; choose crisp and vibrant stalks
• Turnip: provides an earthy, slightly peppery flavor that rounds out the broth
• Parsnip: delivers a touch of sweetness and complexity; select ones with even color and no soft spots
• Whole chicken: is the backbone of flavor; look for fresh birds with plump flesh
• Homemade chicken broth: brings added richness; a good boxed broth is fine in a pinch
• Dill sprigs: offer grassy citrus notes; fresh is best for aroma
• Flat-leaf parsley: gives brightness; this variety is less bitter than curly parsley
• Kosher salt and freshly ground black pepper: amplify all the other flavors
• Eggs: bind the matzo balls and create their signature airy texture; always use fresh eggs for the best rise
• Chicken fat or schmaltz: is key for richness in matzo balls; look in freezer sections if you are not saving your own
• Seltzer water: is vital for fluffiness; choose a sparkling seltzer with lots of bubbles to keep matzo balls light
• Matzo meal: is the base of the balls; get a finely ground meal for a tender result
• Fresh dill for garnish: adds a burst of bright herbal flavor at the table

Step-by-Step Instructions

Build the Broth Base

Start by heating olive oil in a very large pot over medium heat. Add onion, carrots, celery, turnip, and parsnip. Stir occasionally while they begin to release fragrance for about two minutes. Nestle the whole chicken on top of the vegetables and toss a little so it picks up the oil and aroma. Pour in the chicken broth and enough water to cover the chicken completely.

Layer in Flavor

Add the sprigs of dill and parsley directly to the pot along with a few generous pinches of salt and several turns of black pepper. Bring the mixture to a boil, then lower the heat to medium-low for a gentle simmer. Cover the pot partially and let the broth develop for two hours. After cooking, remove the chicken and reserve either for shredding into the soup or another recipe. Save a few carrot pieces for later presentation. Strain the broth, seasoning well with salt and pepper and discard vegetables and herbs.

Mix the Matzo Ball Dough

While the broth simmers, whisk the eggs in a medium bowl until completely blended. Add in melted chicken fat and seltzer water, mixing until combined. Sprinkle in the matzo meal and season with salt and pepper, stirring until you see no dry bits of meal left behind. Place the bowl in the fridge and chill for at least 30 minutes so the dough firms up.

Shape and Cook Matzo Balls

Bring a large pot of water to a steady boil. Using a medium cookie scoop or spoon (about three tablespoons), scoop and gently roll the dough between your hands – dampen your palms for smooth shaping. Drop the formed balls into the boiling water. They will sink quickly but will float as they cook and expand. Let them simmer for ten to fifteen minutes. You can test by cutting one—they should be light throughout rather than dense or dark yellow in the center.

Finish the Soup

Nestle cooked matzo balls in serving bowls or gently float them back into the chicken broth. Add shreds of chicken and slices of reserved carrots. Generously sprinkle with fresh dill for a traditional finish and serve steaming hot.

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My favorite part is the first bite into the fluffy matzo ball—a perfect mix of broth and soft crumb with just a hint of dill. I can still hear my kids negotiating for the biggest floater in the pot at every holiday dinner.

Storage Tips

Matzo balls and broth are best stored separately to keep the texture at its best. Use airtight containers and refrigerate for up to four days. If you want to freeze matzo balls, lay them in a single layer on a baking sheet until solid and then transfer to a resealable bag. Drop frozen matzo balls right into simmering broth and cook until heated through.

Ingredient Substitutions

Vegetarians can swap the chicken broth for rich vegetable broth and skip the chicken entirely. Olive oil can stand in for schmaltz if needed but the depth of flavor is different. No turnip or parsnip Use more carrots and celery or add a bit of sweet potato for similar sweetness.

Serving Suggestions

This soup is beautiful as a stand-alone meal for lunch or light dinner. Add cooked shredded chicken or even cooked noodles for those who want it heartier. Garnish with lots of fresh dill and provide coarse salt and extra pepper at the table.

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Cultural Context

Matzo ball soup is a mainstay of Jewish holiday tables, especially during Passover and Hanukkah. The humble matzo ball, born of unleavened matzo required at Passover, became a creative answer to celebrating tradition with comfort. For so many families, it holds memories of togetherness and generational cooking.

Commonly Asked Questions

→ How do I make matzo balls light and fluffy?

Using seltzer water and melted chicken fat creates airy, floating matzo balls. Chill the dough and don't overwork it for best results.

→ What vegetables are best for the broth?

Creamy parsnips, turnip, onion, carrots, and celery infuse the broth with aromatic sweetness and depth.

→ Can I make matzo ball soup vegetarian?

Yes! Use hearty vegetable broth and plant-based fat for matzo balls to enjoy a satisfying, meatless version.

→ How can I store leftovers?

Keep matzo balls and broth separate in airtight containers in the fridge for up to four days. Reheat in simmering broth.

→ Why are some matzo balls dense while others float?

Ball texture depends on egg count and mixing. Less mixing, more seltzer, and moderate eggs result in lighter, floating dumplings.

→ Can I freeze matzo balls?

Yes, freeze cooked matzo balls on a tray, then store in a bag. Warm directly from frozen in hot broth before serving.