MATZO BALL SOUP😍

It’s been raining in San Diego, and just got cold enough to break out my fuzzy socks and Wonder Woman robe, so all I want to do is curl up on the couch with a big ol’ bowl of my Matzo Ball soup. No wonder it’s called Jewish Penicillin, as it legit feels like a big hug from your Bubbe.

Growing up, my mom would always make this for me when I was feeling sick or had a bad day and I swear by it’s healing powers to this day. There’s also something about rolling matzo balls in your kitchen that brings a sense of comfort you can’t get with many other meals. You’re gonna wanna make this ASAP!

Tips:

• I like to roll the Matzo balls to golf ball size, because they double in size once cooked (about the size of a baseball once cooked).

• The soup will taste great with just the broth, Matzo balls, and dill, but depending on what you have on hand, you can add chopped carrots or celery if you like as well.

• Some people add club soda to their Matzo batter to make it fluffy, but I find the Matzo balls are fluffy enough by whipping the egg whites.

Serves 4-6.

Ingredients:

For the Matzo Balls:

• 1 ¼ cups matzo meal (you can find this at Vons, Walmart, or Amazon here)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 ½ tsps salt

• ½ tsp garlic powder

• 5 eggs (separate the yolks from the egg whites for 3)

• ¼ cup chicken fat (shmaltz) or melted ghee

For the Matzo Ball Soup:

• 4 cups store-bought or homemade chicken stock (Homemade broth recipe here)

• 3 cups water

• 1-2 stalks of celery chopped (optional)

• 1 carrot chopped (optional)

• 1-2 cups shredded rotisserie chicken (optional)

• 2-3 sprigs dill

• Salt to taste

Instructions:

For the Matzo Balls:

• In a bowl, mix matzo meal, baking powder, baking soda, salt, and garlic powder. 

• In a separate bowl, whip the egg whites of 3 of the eggs in a separate bowl with a hand or stand mixer to stiff peaks. 

• In a 3rd bowl, mix 5 egg yolks, 2 egg whites, and chicken fat or ghee. 

• Mix dry ingredients into the egg and chicken fat mixture. 

• SLOWLY fold in egg whites 1/3 at a time. 

• Cover with plastic wrap and refrigerate for 20 minutes. 

• Form matzo mixture into golf sized balls.

For the Matzo Ball Soup:

• Heat up broth, water, dill, celery and carrots in a large pot to medium. 

• Carefully add matzo balls to broth and cook for about 18-22 minutes, turning them over a few times. 

• Once cooked, remove herbs and add shredded rotisserie chicken until warmed through. 

• Serve with an extra sprig of dill and enjoy!