Matzo Ball Soup for Passover

Matzo Ball Soup

Traditional matzo balls קניידלך (kneidlach) are comforting dumplings made from matzo meal, eggs, and fat.

Matzo מַצָּה (also spelled matzoh, matzah or matza) is unleavened bread that holds deep significance in Jewish culture during Passover פֶּסַח (Pesach). It is made simply from flour and water and is baked quickly to prevent any rising, resulting in a flat, crisp texture.

We eat matzo during Passover to commemorate the Exodus from Egypt, when our ancestors left in such haste that their bread didn’t have time to rise.

Manischewitz matzo ball mix is Kosher for Passover and my choice for the best tasting. It contains matzo meal, salt, monocalcium phosphate, baking soda, onion, black pepper, garlic, and celery seed.

Matzo meal is a ground form of matzo, used as a breadcrumb substitute or a flour alternative, especially during Passover.

Monocalcium phosphate is a leavening agent and food additive typically used in baked goods. It is a fast-acting acid that reacts with baking soda to produce carbon dioxide, which helps baked goods rise and become light and fluffy.

If you are looking for a recipe for the fluffiest, most delicious matzo balls in a beautiful clear tasty broth for Passover or anytime – you’ve come to the right place!

Matzo Ball Soup Recipe

Chicken Soup

one high-quality whole soup chicken, cut-up and rinsed
one large yellow onion, peeled, rough chopped
3 celery ribs, rough chopped
4 medium carrots, peeled, rough chopped
1 large parsnip, peeled, rough chopped
one handful fresh parsley sprigs
half handful fresh dill sprigs
1/2 t. whole black peppercorns
sea salt
olive oil

Place chicken in a large pot of filtered cold water, bring to a boil, skim the surface, and adjust heat to low. Cooking on too high heat will result in a cloudy soup. Skim the surface periodically to remove scum.

After simmering for one hour remove some chicken breast meat and reserve it to add to the finished soup later. Put the skin and bones back in the pot. (If dark meat is preferred, remove some thigh meat).

Add onion, celery, carrot, parsnip, parsley, dill, and peppercorns. Simmer for another hour.

Turn off heat and let cool slightly for 1/2 hour. Use tongs to remove large pieces of chicken then strain soup through a colander, discard the solids. Strain a second time through a fine mesh sieve to get a beautiful clear soup. Return soup to a clean pot, bring to a simmer, add salt and splash of olive oil to taste.

How to Make Matzo Ball Soup

Matzo Balls

2 large eggs
2 T. good-tasting extra-virgin olive oil (not bland vegetable oil)
1 1/2 t. finely chopped parsley
1 t. finely chopped dill
1 packet matzo ball mix

In a small bowl whisk eggs with olive oil. Stir in parsley and dill. Add the contents of one packet of matzoh ball mix and blend with a fork. Chill in refrigerator for 15-20 minutes. Meanwhile bring a large pot of water to a boil.

Wet your hands and roll chilled batter into 8 balls. Carefully drop the balls into the boiling water. Cover tightly, turn down the heat to medium-low.

Do not turn the heat all the way to simmer. I think with medium-low heat, agitation from the boiling water with lots of room in the pot helps create fluffier balls. Do not open the lid during cooking, as the steam and pressure also helps make those light airy dumplings.

It will take about 25-30 minutes to cook all the way through. Remove the fully cooked balls with a slotted spoon and set in dish or pan in a single layer.

Tip: Do not cook your matzo balls in your chicken soup, as this will give you a murky soup.

Matzo Ball Soup

To Serve

2 medium carrots, peeled, sliced bite-sized
2 celery ribs, sliced bite-sized
finely chopped parsley
finely chopped dill
reserved chicken breast meat
fresh ground black pepper

The vegetables that were used to make the broth are discarded as their flavors have been spent. Simmer new carrots and celery in the clear broth until soft. Then add chopped parsley and dill.

Shred the chicken breast meat by hand. Add it to the soup to heat through.

Finally add the cooked matzo balls to the soup to heat briefly. When they are nice and hot ladle soup and matzo balls into bowls. Season with a few grinds of pepper.

The Significance of The Frogs

Passover Frog

We put frogs on the table for the Seder to remind us of the second plague in the story of the Exodus. When Pharaoh refused to let our ancestors, the Israelites, go free, God sent a swarm of frogs across Egypt.

The frog makes a charming table decoration and helps bring the story of the Ten Plagues to life during the Seder.

Happy Pesach