Indulge in the heartwarming flavors of Matzo Ball Soup, a traditional dish that holds a special place in the heart of Bernice Polak from New Smyrna Beach, Florida. With Russian roots, Bernice’s mother would prepare this comforting soup for Friday night dinners, creating fond memories that she cherishes to this day. Matzo Ball Soup is known for its comforting and nourishing qualities, making it a beloved dish in Jewish cuisine.

Matzo Ball Soup, sometimes referred to as “Jewish penicillin,” has a rich history rooted in Jewish culinary traditions. Its origins can be traced back to Eastern Europe, where Jewish cooks likely modified German dumplings to create a version suitable for Passover, a holiday that prohibits the consumption of leavened bread. Another theory suggests that during the Jews’ exodus from Egypt, they carried their unleavened bread dough, which eventually became the first matzo. Matzo ball soup has since become a staple dish in Jewish households and is enjoyed for its comforting and healing properties.

PREP: 10 MIN

COOK: 2¾ HOURS

MAKES: 18 SERVINGS (4½ QUARTS)

INGREDIENTS

• 1 broiler/fryer chicken (3½ to 4 pounds), cut up
• 8 cups water
• 6 carrots, cut in half lengthwise, then into 2-inch pieces
• 1 large onion, peeled
• 2 celery ribs, cut in half
• 2 sprigs fresh dill (3-inch pieces)
• 1 can (49½ ounces) chicken broth
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 cups cooked noodles

MATZO BALLS

• 2 eggs
• 1 cup matzo meal
• 2 tablespoons rendered chicken fat or canola oil
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• Dash of pepper
• ½ to 1 cup cold water

INSTRUCTIONS 

1. In an 8-qt. stockpot, place the chicken and water. Cover and bring to a boil. Skim off any fat that rises to the surface. Add carrots, onion, celery, and dill (folded and securely tied with thread or kitchen string). Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot but keep the lid slightly ajar, allowing it to simmer for 2½ hours.
2. In a medium bowl, combine the first six matzo ball ingredients. Add enough water to make a thick pancake-like batter. Refrigerate the mixture for 2 hours, as it will thicken as it stands.
3. Remove and discard the onion, celery, and dill from the broth. Take out the chicken, allow it to cool, and then debone it and cut it into chunks. Skim any remaining fat from the broth. Return the chicken to the stockpot and add the chicken broth, salt, and pepper. Bring the soup to a boil, then reduce the heat, cover, and simmer.
4. To complete the matzo balls, bring 4 quarts of water to a boil in a 5-qt. Dutch oven. With wet hands, form heaping teaspoonfuls of the matzo ball batter into balls. If the mixture is too thin, add 1-2 tablespoons of matzo meal.
5. Drop the matzo balls into the boiling water. They will sink initially but will rise to the surface after a few minutes. Cook the matzo balls for 10 minutes. Using a slotted spoon, remove them from the water and add them to the simmering soup. Stir in the cooked noodles and heat through.

NOTES

• Serve the Matzo Ball Soup hot and enjoy the comforting flavors and nourishing qualities of this beloved dish. The matzo balls, whether they float or sink, add a delightful texture to the soup, making each spoonful a satisfying experience.
• Immerse yourself in the rich culinary history of Jewish cuisine and savor the soul-soothing goodness of Matzo Ball Soup, a dish that brings warmth and joy to both the body and the spirit.