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Matzo ball soup with noodles Recipe

Jewish · Soup · 65 min total

A comforting classic Jewish soup featuring fluffy matzo balls and egg noodles in a rich chicken broth.

Ingredients

• 2 large eggs
• 2 tablespoons vegetable oil or chicken fat
• 1/2 cup matzo meal
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cold water or seltzer
• 8 cups chicken broth
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cups cooked egg noodles
• 2 tablespoons chopped fresh dill

Instructions

1. In a medium bowl, whisk eggs and oil until combined. Add matzo meal, salt, pepper, and water; mix until smooth. Cover and refrigerate for 15 minutes.
2. Bring a large pot of salted water to a boil. With wet hands, form matzo mixture into 1-inch balls. Drop into boiling water, reduce heat to low, cover, and simmer for 20 minutes until cooked through.
3. Meanwhile, in a separate large pot, bring chicken broth to a boil. Add carrots, celery, and onion. Reduce heat and simmer until vegetables are tender, about 10 minutes.
4. Drain matzo balls and add to the soup along with cooked noodles. Simmer for 5 minutes.
5. Ladle soup into bowls, garnish with dill, and serve hot.

Tips

• For lighter matzo balls, use seltzer instead of water.
• Soup can be made ahead; store matzo balls separately to prevent sogginess.

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