On a rainy day, nothing sounds better than a delicious bowl of heartwarming soup, and Classic Matzo Ball Soup, is perfect on a stormy day like today.
I await the day of warmth and sunshine, but until then this Soup recipe will warm my heart to get me through. I make a big pot for everyone to enjoy and take the chill out of the air
When I am in a hurry, or I doubt feel like messing with raw chicken, I opt for shredding up a store bought Rotisserie Chicken, and I even make some Chicken Salad sandwiches to serve along side.
You can use regular egg noodles for this recipe as well, but I found thin egg noodles to give it that classic deli feel.Try this recipe out and let me know what you think!
Tips for Classic Matzo Ball Soup
- Using store bought Rotisserie Chicken can be used instead of raw chicken to make it quicker and more convenient
Ingredients for Soup:
SOUP
1 Tbsp vegetable or canola oil
2 cloves garlic (minced)
1 yellow onion (diced)
3 carrots (diced)
3 stalks celery (diced)
1 chicken breast (about 3/4 lb.)
8oz of thin egg noodles
6 cups chicken broth
2 cups water
Freshly cracked black pepper
MATZO BALLS
3 large eggs
3 Tbsp vegetable or canola oil
3/4 cup matzo meal
1 tsp salt
1/2 tsp baking powder
Freshly cracked black pepper
3 Tbsp water
Directions :
Sauté the garlic, onion, celery, and carrots with the vegetable oil, in a large pot or Dutch oven, over medium heat until the onions are soft and translucent.(about 5 to 7 minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper.
Place a lid on the pot and let it come up to a boil.
Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, begin to mix together the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil.
Add the matzo meal, salt, baking powder, and a little freshly cracked black pepper to the eggs and oil.
Stir until well combined. Finally, add 3 Tbsp water. Combine and stir until smooth again.
Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork.
Return the shredded chicken to the soup.
Taste the broth and adjust the salt if needed.
Once the matzo ball mix has refrigerated and have stiffened up, begin to form it into ping pong sized balls.
Drop the balls into the simmering soup as they are formed.
Add in the thin egg noodles.
Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid.
Make sure the soup is gently simmering the entire time.
Once noodles are soft, soup is ready to serve.
Ingredients
- 1 Tbsp vegetable or canola oil
- 2 cloves garlic (minced)
- 1 yellow onion (diced)
- 3 carrots (diced)
- 3 stalks celery (diced)
- 1 chicken breast (about 3/4 lb.)
- 8oz of thin egg noodles
- 6 cups chicken broth
- 2 cups water
- Freshly cracked black pepper
- MATZO BALLS
- 3 large eggs
- 3 Tbsp vegetable or canola oil
- 3/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp baking powder
- Freshly cracked black pepper
- 3 Tbsp water
Instructions
- 3 Tbsp water
- Sauté the garlic, onion, celery, and carrots with the vegetable oil, in a large pot or Dutch oven, over medium heat until the onions are soft and translucent.(about 5 to 7 minutes).
- Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper.
- Place a lid on the pot and let it come up to a boil.
- Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- While the soup is simmering, begin to mix together the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil.
- Add the matzo meal, salt, baking powder, and a little freshly cracked black pepper to the eggs and oil.
- Stir until well combined. Finally, add 3 Tbsp water. Combine and stir until smooth again.
- Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
- After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork.
- Return the shredded chicken to the soup.
- Taste the broth and adjust the salt if needed.
- Once the matzo ball mix has refrigerated and have stiffened up, begin to form it into ping pong sized balls.
- Drop the balls into the simmering soup as they are formed.
- Add in the thin egg noodles.
- Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid.
- Make sure the soup is gently simmering the entire time.
- Once noodles are soft, soup is ready to serve.
Here are some other soup recipes that you should check out!
Leftover Bolognese Italian Soup
Thanksgiving Turkey Soup
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure