Grandma’s Matzo Ball Soup Recipe

Ingredients:

For the Matzo Balls:

• 2 cups matzo meal
• 1 tsp salt
• 4 eggs, beaten
• 1/4 cup melted chicken fat (schmaltz) or vegetable oil
• Salted water for boiling

For the Soup:

• 8 cups homemade or store-bought chicken broth
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley (optional)
• Salt and pepper, to taste

Instructions:

Matzo Balls:

1. Prepare the Mixture:
   • In a large bowl, combine the matzo meal and salt.
   • Add the beaten eggs and melted chicken fat (or vegetable oil). Mix until well combined.
   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
2. Form and Cook Matzo Balls:
   • Bring a large pot of salted water to a boil.
   • Wet your hands and shape the matzo mixture into 1-inch balls.
   • Carefully drop the matzo balls into the boiling water. Reduce the heat to low and simmer for about 25 minutes or until the matzo balls are cooked through.
   • Remove the matzo balls with a slotted spoon and set them aside.

Soup:

1. Sauté the Vegetables:
   • In a large pot, heat a drizzle of olive oil over medium heat.
   • Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
2. Build the Soup:
   • Add the diced carrots and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
   • Pour in the chicken broth and bring the mixture to a boil.
   • Reduce the heat and let the soup simmer for 20-25 minutes or until the vegetables are tender.
3. Combine and Season:
   • Add the cooked matzo balls to the pot and heat through.
   • Season the soup with salt and pepper to taste.
   • Stir in the chopped fresh parsley if desired for extra flavor and color.

Serve:

• Ladle the soup into bowls, making sure each bowl gets a few matzo balls.
• Serve hot and enjoy the comforting flavors of this beloved family recipe.

This recipe captures the warmth and nostalgia of your grandma’s kitchen, bringing together generations of love and tradition in each bowl. Enjoy making and sharing this cherished dish with your loved ones!

I have such fond memories of enjoying my grandma’s homemade matzo ball soup on chilly days. It’s been a family tradition for as long as I can remember, and it’s always held a special place in my heart.

I can still picture my grandma in the kitchen, expertly mixing the matzo meal, eggs, and chicken fat to make those perfect little balls. Watching her drop them into the boiling water was always a moment of anticipation, and when they were finally ready, the whole family would gather around the table to enjoy.

Even after my grandma passed away, her legacy lived on through her beloved soup recipe. I made it my mission to keep her tradition alive, experimenting with different variations while staying true to her original flavors.

Switching to homemade chicken broth and adding fresh herbs gave the soup an extra depth of flavor, but it still had that comforting taste of home. As I cooked, I couldn’t help but feel a sense of connection to my grandma and the memories we shared in her kitchen.

Now, as I serve up bowls of matzo ball soup to my own family, I know I’m passing down more than just a recipe – I’m sharing a piece of our family history and the love that has kept us together for generations.

Here’s the recipe I use, in case you want to try it for yourself:

Ingredients:

• Matzo balls (homemade or store-bought)
• 8 cups of chicken broth
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tbsp of chopped fresh parsley (optional)
• Salt and pepper, to taste

Instructions for Matzo Balls:

1. Mix together matzo meal, salt, beaten eggs, and melted chicken fat or vegetable oil until well combined.
2. Cover and refrigerate the mixture for at least 30 minutes.
3. Shape the mixture into 1-inch balls and drop them into boiling salted water.
4. Simmer for about 25 minutes until cooked through, then set aside.

Instructions for Soup:

1. Sauté onion and garlic until softened, then add carrots, celery, and chicken broth to the pot.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
3. Add cooked matzo balls to the pot and heat through.
4. Season with salt and pepper to taste, and garnish with chopped parsley if desired.

Enjoy this heartwarming soup with your loved ones!

Homemade Matzo Ball Soup

There was nothing quite like a warm bowl of matzo ball soup on a cold winter day. It was a comfort food passed down from generation to generation in my family, and it held a special place in my heart.

As a child, I remember watching my grandmother carefully mix the matzo meal, eggs, and chicken fat together, her hands deftly shaping the mixture into perfect balls. She would drop them into the boiling water and we would all wait anxiously for them to cook.

When they were finally ready, my grandmother would ladle the soup into bowls and we would all gather around the table, steam rising from our bowls. The matzo balls were always light and fluffy, and the broth was rich and flavorful. It was a simple meal, but it was one that brought our family together.

Years passed and my grandmother passed away, but her legacy lived on through her beloved matzo ball soup recipe. I made it my mission to keep her tradition alive and to share it with others.

I began to experiment with different variations of the recipe, adding my own personal touch. I started to use homemade chicken broth instead of store-bought, and I added fresh herbs for added flavor. But despite the small changes, the recipe remained true to my grandmother’s original recipe.

As I ladled the soup into bowls, the aroma of the broth and matzo balls filled my kitchen. I couldn’t help but smile, knowing that I was keeping my grandmother’s memory alive through this simple, yet comforting meal.

Ingredients:

• Matzo balls (homemade or store-bought)
• 8 cups of chicken broth
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tbsp of chopped fresh parsley (optional)
• Salt and pepper, to taste

Instructions for Matzo Balls:

1. In a large bowl, combine:

• 2 cups of matzo meal
• 1 tsp of salt
• 4 eggs, beaten
• 1/4 cup of melted chicken fat or vegetable oil

2. Mix the ingredients until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Bring a large pot of salted water to a boil.
5. Wet your hands and shape the matzo mixture into 1 inch balls.
6. Carefully drop the matzo balls into the boiling water and reduce the heat to low.
7. Simmer for about 25 minutes, or until the matzo balls are cooked through.
8. Remove the matzo balls from the pot with a slotted spoon and set aside.

Instructions for Soup:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the carrots, celery, and chicken broth to the pot and bring to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Add the cooked matzo balls to the pot and heat through.
5. Season with salt and pepper to taste.
6. Serve hot and garnish with chopped parsley, if desired.

Enjoy!