Soupe aux boules de matzo

In the world of matzo ball soup, most folks are in one of two camps: a preference for fluffy matzo balls or a preference for dense ones. This matzo ball soup recipe will decidedly appeal to the former.

In other types of matzo ball recipes, cooks may separate the eggs and beat the whites to achieve fluffy matzo balls that adhere to the

Passover

food restrictions prohibiting leavened food. But for those who just want to enjoy this classic Jewish soup—which many swear has the same restorative properties as

chicken noodle soup

—baking powder* is an easier solution to lighten the matzo dumplings.

The addition of fresh herbs to both the matzo balls and the soup lends this soup a bright, fresh flavor. Make it a satisfying weeknight dinner by adding in some shredded

rotisserie chicken

to bulk up the dish.

*Be sure to look for kosher-for-Passover baking powder if you are making this soup for the holiday.

Qu’est-ce que la soupe aux boules de matzo ?

La soupe aux boules de matza (ou matzah) est un aliment de base du judaïsme ashkénaze pour les fêtes comme Pessah, mais cette soupe peut tout à fait être dégustée tout au long de l’année, et peut être particulièrement réconfortante lorsque vous luttez contre un rhume en hiver.

Généralement composées d’un simple mélange de farine de matzo, d’œufs, d’eau et d’une matière grasse (graisse de poulet, margarine ou huile végétale sont des choix courants), les boules de matzo sont cuites dans du bouillon de poulet, où elles se gonflent agréablement pour accompagner la soupe de poulet classique, comme une boulette. Les boules de matzo peuvent être légères (« flottantes ») ou denses (« coulantes »), selon la préparation.

L’origine exacte de la soupe aux boulettes de matzo est inconnue, mais il se peut que ce soit l’abondance de farine de matzo produite lors de la révolution industrielle au XIXe siècle qui ait conduit à sa création, ou une façon de réutiliser les miettes de matzo restantes. Les boulettes de matzo peuvent également avoir été inspirées par les boulettes de pâte et créées pour adapter ce plat réconfortant aux restrictions alimentaires.

Ingrédients pour la soupe aux boules de matzo

Si vous choisissez de l’utiliser, le schmaltz de poulet ajoute une grande saveur aux boules de matzo, avec de l’ail en poudre, de l’aneth frais, de la ciboulette et un bouillon savoureux qui leur confère un niveau supérieur. Pour préparer la soupe aux boules de matzo, vous aurez besoin de ce qui suit :

Pour les boules de matzo :

• 
  Farine de matzo :
  
  La base des boules de matzo, qui leur donne leur structure.
• 
  Data-dl-uid= »18″>Poudre d’ail :
  
  Ajoute une profondeur savoureuse aux boules de matzo.
• 
  Sel casher :
  
  Augmente la saveur générale.
• 
  Poudre à lever :
  
  Donne de l’élasticité aux boules de matzo pour un résultat léger et moelleux.
• 
  Poivre noir :
  
  Pour un soupçon d’épices poivrées.
• 
  Bouillon de poulet :
  
  Ajoute une saveur riche et savoureuse aux boules de matzo.
• 
  Gros œufs:
  
  Lient les boules de matzo et les aident à se structurer.
• 
  Huile végétale ou schmaltz de poulet :
  
  Ajoute de la richesse et de la tendreté aux boulettes.
• 
  Fresh dill and chives:
  
  To add a fresh, herbaceous flavor, and flecks of color within the matzo balls.

For the soup:

• 
  Vegetable oil:
  
  To sauté the vegetables.
• 
  Yellow onion, carrots, and celery:
  
  A flavorful foundation for the soup.
• 
  Chicken broth or stock:
  
  Liquid base of the soup, adding a rich, savory flavor.
• 
  Kosher salt and black pepper:
  
  Enhances the overall flavor.
• 
  Fresh parsley:
  
  Adds a fresh, herbal note.
  

How To Make Matzo Ball Soup

While the total time for making this soup might be four hours, only 15 minutes of it is hands-on time. Full instructions are below, but here’s a brief recap before you get started:

• 
  Step 1. Make matzo ball mixture:
  
  In a bowl, mix to combine the matzo meal, garlic powder, salt, baking powder, and pepper. Stir in the chicken broth. In a small bowl, whisk together the eggs and oil or schmaltz. Stir into the matzo meal mixture to combine. Stir in the dill and chives. Cover and refrigerate several hours or overnight.
• 
  Step 2. Cook matzo balls:
  
  Bring a large pot of salted water to a boil. Scoop tablespoon-sized balls into the water. Cover with the lid slightly offset and cook until balls are cooked through.
• 
  Step 3. Make soup:
  
  In a large pot or Dutch oven, heat the oil. Add the onion, carrots, and celery, and cook, stirring, until softened. Add the broth, and simmer. Stir in salt, pepper, and fresh parsley just before serving.
• 
  Step 4. Serve:
  
  Place four matzo balls in each soup bowl and top with soup to serve.

Our Tips for the Best Matzo Ball Soup

For the best matzo ball soup, keep these tips in mind:

• 
  Salted water or broth:
  
  Simmer the matzo balls in salted water or chicken broth to help infuse them with additional flavor.
• 
  Flavorful fats:
  
  If you have schmaltz (chicken fat) on hand, it adds great flavor to the matzo balls, although vegetable oil, margarine, or even duck fat can be used in its place.
• 
  Carbonation:
  
  Some traditional recipes call for seltzer as the liquid component in the matzo balls to help lighten the mixture for a fluffier result.
• 
  Mix gently:
  
  Don’t overmix or overhandle the matzo balls to keep them tender.
• 
  Rest the batter:
  
  Resting and chilling the matzo ball batter has a dramatic affect on the texture, making them much easier to scoop and shape.
• 
  Cook the matzo balls separately:
  
  While it may seem silly not to cook the matzo balls directly in the soup, doing so could cause a cloudy broth.

Can I Make Matzo Ball Soup Ahead?

Matzo balls can be made and cooked up to 24 hours in advance, and wrapped and refrigerated until ready to use. The soup can be made and refrigerated up to three days ahead, or frozen for up to three months. Thaw overnight before reheating. Reheat the soup on the stovetop until hot throughout, and add the matzo balls toward the end just to heat through.

How To Store and Reheat Leftover Matzo Ball Soup

When storing leftover matzo ball soup, store the matzo balls and soup separately, if possible. Refrigerate for up to four days or freeze for up to three months. Thaw overnight before reheating. Reheat the soup on the stovetop until hot throughout, and add the matzo balls toward the end to heat through. You can also reheat small portions in the microwave. Avoid overcooking the matzo balls, as they can start to fall apart.

What To Serve With Matzo Ball Soup

What to serve with matzo ball soup depends largely on the occasion. Matzo ball soup is a comforting dinner option (especially when adding shredded chicken to bulk it up for a main course), and can be paired with dinner rolls, roasted potatoes, or any desired side dishes. During

Passover

, it’s traditionally enjoyed as part of a larger meal, with gefilte fish, charoset, roast chicken, brisket, kugel, tzimmes, and more.

More Comforting Chicken Soup Recipes You’ll Love

In those cold winter months where you need every bit of comfort you can get, these cozy chicken soup recipes will give you a warm and nourishing boost:

• 
  Slow-Cooker Chicken Soup
  
• 
  Creamy Chicken Sausage-and-Kale Soup
  
• 
  Chicken and Cornbread Dumplings
  
• 
  Chicken Tortilla Soup
  
• 
  Chicken Pot Pie Soup
  
• 
  Creamy Chicken Noodle Soup
  
• 
  Rotisserie Chicken Noodle Soup
  
• 
  Chicken-and-Rice Soup with Mushrooms
  

Editorial contributions by

Katie Rosenhouse.