Matzo balls (or Matzah balls) are yummy little dumplings made from Matzo meal, cooked in chicken broth to make a delicious kid-friendly soup. Matzo meal are the crumbs of Matzo bread -- really more like a cracker, the unleavened Jewish bread eaten during Passover. My family has been eating Matzo ball soup for several years. I had never even tried it before I saw a recipe in Everyday Food. Really, it's as simple as chicken noodle soup, but I think more fun and more filling because of the Matzo balls. If you think your kids will have issues with the name because it's unfamiliar, just call it Dumpling Soup.
I modified the original recipe because it called for chopped celery in the broth (and certain people in my house have issues with chopped celery in their food) and minced onions in the Matzo balls (issues). It's now about as kid friendly a soup you'll find. I often make my own broth, especially if I am cooking anything with chicken that week, which I did this week. But you can start with canned broth also. Just taste and season.
Matzo Ball Soup
serves 6-8
¼ cup vegetable oil
½ t. onion powder
4 lrg. eggs, lightly beaten
coarse salt and ground pepper
1¼ cups matzo meal
¼ cup seltzer water (aka club soda)
2 - 3 qrts. chicken broth
1 chicken breast cooked and diced
2 celery stalks (leave whole)
3 carrots, diced
In a medium bowl, combine oil, eggs, onion powder, 1-1/2 t. salt and matzo meal.
Add seltzer; stir to combine.
Cover and refrigerate at least 45 minutes.
Meanwhile, in a large soup pot, combine chicken, celery, carrot and broth.
Bring to a boil; reduce to a simmer and cook 30 minutes.
Remove celery stalks.
Turn heat to low until matzo balls are ready.
With oiled hands, shape matzo mixture into balls, about 1-1/2 inches in diameter.
Cover with plastic wrap and refrigerate at least 15 minutes.
Add matzo balls; cover and cook until expanded, 30 to 35 minutes.
(Just after being added -- they expand as they cook)
Season with salt and pepper and serve.
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½ t. onion powder
4 lrg. eggs, lightly beaten
coarse salt and ground pepper
1¼ cups matzo meal
¼ cup seltzer water (aka club soda)
2 - 3 qrts. chicken broth
1 chicken breast cooked and diced
2 celery stalks (leave whole)
3 carrots, diced
In a medium bowl, combine oil, eggs, onion powder, 1-1/2 t. salt and matzo meal.
Add seltzer; stir to combine.
Cover and refrigerate at least 45 minutes.
Meanwhile, in a large soup pot, combine chicken, celery, carrot and broth.
Bring to a boil; reduce to a simmer and cook 30 minutes.
Remove celery stalks.
Turn heat to low until matzo balls are ready.
With oiled hands, shape matzo mixture into balls, about 1-1/2 inches in diameter.
Cover with plastic wrap and refrigerate at least 15 minutes.
Add matzo balls; cover and cook until expanded, 30 to 35 minutes.
(Just after being added -- they expand as they cook)Season with salt and pepper and serve.
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