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Flavorful Matzo Ball Soup

Warm Up with Flavorful Matzo Ball Soup That Comforts Heart and Soul

This flavorful matzo ball soup offers comfort and warmth, perfect for winter evenings and Jewish holidays.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 1 hour
Total Time 3 hours 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Jewish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 10 cups Water A crucial base for this flavorful matzo ball soup.
  • 12 cloves Garlic Peeled; adds aromatic flavor.
  • 3 medium Carrots Cut into chunks; provides sweetness and color.
  • 3 small Turnips Peeled and cut into chunks; introduces earthiness.
  • 2 medium Onions Cut into wedges; essential for depth of flavor.
  • 2 medium Parsnips Peeled and cut into chunks; adds subtle sweetness.
  • 1 medium Leek White portion only, sliced; offers gentle onion flavor.
  • 1/4 cup Fresh Parsley Minced; for garnishing.
  • 2 tablespoons Fresh Dill Snipped; enhances aromatic profile.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Pepper Adds mild heat.
  • 3/4 teaspoon Ground Turmeric Provides color and depth.
For the Matzo Balls
  • 3 large Eggs Separated; provides structure.
  • 3 tablespoons Water or Chicken Broth Adds moisture.
  • 3 tablespoons Rendered Chicken Fat Adds depth of flavor; can be substituted with oil.
  • 1.5 teaspoons Salt Divided for seasoning.
  • 3/4 cup Matzo Meal Key ingredient for fluffy matzo balls.

Equipment

  • Large Stockpot
  • Mixing Bowl
  • fine mesh sieve

Method
 

Step‑by‑Step Instructions
  1. In a large stockpot, combine 10 cups of water with garlic, carrots, turnips, onions, parsnips, leek, parsley, dill, salt, pepper, and turmeric. Bring to a rolling boil, then reduce to low and simmer for 2 hours.
  2. In a mixing bowl, beat 3 egg yolks on high speed for about 2 minutes. Add 3 tablespoons of water or chicken broth, along with 3 tablespoons of rendered chicken fat and 1/2 teaspoon of salt. Mix until well-combined.
  3. In a separate bowl, whip the 3 egg whites until stiff peaks form. Gently fold into the yolk mixture along with 3/4 cup matzo meal. Cover and refrigerate for at least 1 hour.
  4. Bring a fresh stockpot with water to a boil, adding 1 teaspoon of remaining salt. Carefully drop tablespoons of chilled mixture into boiling water. Lower heat, cover, and simmer for 20 to 25 minutes.
  5. After the broth has simmered for 2 hours, strain it through a fine mesh sieve. To serve, place one matzo ball in each bowl and ladle hot broth over it.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

For best results, beat egg whites to stiff peaks and avoid lifting the lid while cooking matzo balls.

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