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Cozy Classic Matzo Ball Soup Recipe Easy Homemade Comfort Food

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A warm, savory matzo ball soup with fluffy matzo balls and homemade chicken broth, perfect for cozy family meals and comforting dinners.

Ingredients

Scale
  • 1 cup matzo meal (Manischewitz recommended)
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil or melted schmaltz (chicken fat)
  • 1/4 cup water or chicken broth, warm
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh dill or parsley, finely chopped (optional)
  • 1/4 cup finely minced onion or scallions
  • 2 tablespoons cottage cheese, blended smooth
  • 8 cups chicken broth (homemade or store-bought)
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small onion, quartered
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley and dill sprigs for garnish

Instructions

  1. Prepare the Broth: In a large pot, combine chicken broth, carrots, celery, onion, garlic, and bay leaf. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 30-40 minutes. Season with salt and pepper toward the end. Optionally strain through a fine mesh sieve for a clearer broth.
  2. Mix the Matzo Ball Batter: In a large mixing bowl, whisk together eggs, oil or schmaltz, warm water or broth, and blended cottage cheese until smooth. Stir in matzo meal, salt, pepper, onion, and herbs gently. Cover and refrigerate for 20-30 minutes to let the batter firm up.
  3. Form the Matzo Balls: With wet hands, shape the batter into 1-inch balls, keeping them uniform in size.
  4. Cook the Matzo Balls: Bring the broth back to a gentle simmer. Carefully drop matzo balls into the broth one at a time, spacing them apart. Cover the pot tightly and cook for 30-35 minutes without lifting the lid.
  5. Serve Immediately: Ladle broth and matzo balls into bowls. Garnish with fresh parsley and dill. Enjoy warm.

Notes

Use room temperature eggs for smooth batter. Chill batter before shaping for tender matzo balls. Simmer gently, do not boil, and cover pot tightly to trap steam. If broth is too salty, dilute with water or unsalted broth. Matzo balls can be steamed as an alternative cooking method. Leftovers store separately for up to 3 days; reheat gently to avoid toughening.

Nutrition

Keywords: matzo ball soup, classic matzo ball soup, homemade matzo balls, chicken broth soup, comfort food, easy soup recipe, holiday soup

Find it online: https://blixfood.com/cozy-classic-matzo-ball-soup-recipe-easy-homemade-comfort-food/