Matzo Ball Soup: A Comforting Classic with a Modern Twist
If there’s one dish that embodies warmth, tradition, and nourishment, it’s matzo ball soup. This timeless favorite brings together tender chicken, fluffy matzo balls, and a medley of herbs and vegetables to create a meal that soothes the soul and satisfies the appetite. My version features rich chicken bone broth and fresh aromatics for a healthier, flavor-packed twist. Let’s dive into the details!
Ingredients
For the Soup Base:
Chicken thighs: 4 bone-in pieces for tender, flavorful meat and a nutrient-rich base.
Carrots: ½ pound (about 5 small), washed and cut into large pieces.
Celery: ¼ pound, washed and cut into large pieces.
Onion: 1 large, quartered.
Peppercorns: 10-15, smashed for a gentle, peppery heat.
Herbs: A few sprigs each of parsley, dill, and thyme to infuse freshness.
Meyer lemon (optional): ½ for a subtle citrus brightness.
Chicken bone broth: 6-8 cups for a deeply nourishing base.
Kosher salt: To taste (start with 1 tablespoon).
For Serving:
Thinly sliced carrots (blanched for texture and color).
Fresh herbs (parsley, dill, or thyme, finely chopped).
Shredded chicken (from the cooked thighs).
Instructions
1. Prepare the Broth
Start by assembling your soup base. In a large stockpot, add chicken thighs, large chunks of carrots and celery, onion quarters, smashed peppercorns, sprigs of fresh herbs, and the optional Meyer lemon. Pour in enough chicken bone broth to cover the ingredients by at least an inch. Sprinkle in kosher salt to enhance the natural flavors.
2. Simmer the Soup
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the top. Let the soup cook uncovered for 1½ to 2 hours, allowing the flavors to meld and deepen. The chicken should become tender, and the broth will develop a golden, aromatic quality.
3. Strain and Shred
Carefully remove the chicken thighs and set them aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the cooked vegetables and herbs. Shred the chicken meat, discarding the skin and bones, and set it aside for serving.
4. Cook the Matzo Balls
Prepare your favorite matzo ball recipe or mix according to package instructions. For added convenience, cook them directly in the strained broth until they’re light and fluffy. This infuses them with even more flavor.
5. Assemble and Serve
Return the strained broth to the pot. Add thinly sliced carrots and the shredded chicken, simmering until the carrots are tender. Taste and adjust the seasoning with additional salt if needed. Ladle the soup into bowls, ensuring each serving includes tender chicken, vibrant carrots, and at least one matzo ball. Garnish with freshly chopped herbs for a pop of color and flavor.
Why You’ll Love This Matzo Ball Soup
This recipe is more than just a bowl of soup; it’s a celebration of tradition and health. By using chicken bone broth and fresh aromatics, this dish is packed with gut-healing collagen, immune-boosting nutrients, and comforting warmth. The optional Meyer lemon adds a subtle zing that brightens the flavors without overpowering the classic profile.
Tips for Perfect Matzo Ball Soup
Don’t rush the broth: Letting the soup simmer slowly ensures maximum flavor extraction.
Keep it fluffy: For lighter matzo balls, avoid overmixing the dough and let it rest before shaping.
Customize your veggies: Add parsnips or turnips for extra sweetness and depth.
A Bowl Full of Comfort
This matzo ball soup is the perfect dish for holidays, cold evenings, or whenever you crave a dose of cozy, homemade goodness. Whether you’re revisiting cherished family traditions or trying this classic for the first time, each spoonful is sure to warm your heart and nourish your body.
Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.
