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Matzo Ball Soup is a classic, warm and hearty bowl of chicken soup with tender dumplings made from matzo meal. This is the ultimate comfort food and tastes like a warm hug in a bowl.
Some of the best comfort food recipes you’ll find here on the site came from my grandma’s kitchen. Like her Authentic German Spaetzle, Creamy Cucumber Salad and Hungarian Goulash. She is also the one who gave me her recipe for Cheesy Scalloped Potatoes, which has been one of our most popular recipes for years.
This is her recipe for Matzo Ball Soup.
Matzo balls are a round dumpling, made from matzo cracker meal, eggs, oil and spices. They are soft, fluffy and tender. Typically cooked in chicken broth, they are often served as a part of the Jewish Passover holiday celebration meal called a Seder. In passover, matzo balls represent the unleavened bread, since they contain no yeast.
I will forever remember matzo ball soup as the chicken soup that my grandma made for us all the time. While it’s considered a passover meal, we love it so much that it we crave it year round.
Matzo ball mix is a packaged mix you can buy at the grocery store. It contains Matzo meal, which is just Matzo crackers finely ground into a fine meal, and spices. It is not as light as flour, and more the consistency of cornmeal.
This mix is used to make Matzo balls, forming a dough by adding eggs and oil.
If you know how to make chicken soup, you can make Matzo Ball Soup. The chicken soup is the base, and the Matzo balls are dumplings that are added instead of pasta or rice.
You can store the Matzo balls in the soup for up to 5 days in the fridge. If you plan to freeze, you can keep it all together, or separate the balls from the broth and freeze separately.
Matzo ball soup can be a full meal, or a starter, depending on how you serve it.
As a meal: Plan on a large bowl of soup and at least 3 dumplings per person. Serve with a green salad, like my Olive Garden Salad Copycat or simple Spinach Salad. Because the matzo balls are bread-like, you may not want to serve additional bread with your soup. But if you want to stretch the meal to serve a few more people, serve some breadsticks or a crusty loaf of French bread with it.
As a starter: Pour small bowls of the soup, with 1-2 dumplings. This is a great starter or appetizer for a meal. My grandma always served Matzo ball soup ahead of her famous Chicken Schnitzel and German Potato Salad.
Make Ahead: Make your soup and matzo balls up to a few days in advance and keep covered in the fridge until ready to serve. It will last up to 5 days, but when making in advance keep in mind that guidelines for freshness are only as good as the freshness of the ingredients you use.
Storing leftovers: Leftovers can be stored in the fridge in a covered container for up to 5 days. If you have prepared the soup in advance however, subtract that time. So if you made the soup and stored for 2 days before eating, it can be stored for 2-3 more days.
Freezing Matzo Ball Soup: This soup freezes beautifully! Unlike traditional chicken noodle soup where the integrity of the pasta is lost during freezing, matzo balls hold up really well. You can freeze the soup together or separately for up to 3 months for optimal freshness.