Gigi’s Matzo Ball Chicken Soup Recipe (2024)

FAQs

What is the ball in matzo ball soup made of? ›

Matzo balls are light and fluffy dumplings made of eggs, vegetable oil, water, matzo meal, and some simple salt and pepper seasoning. This recipe includes “floaters”, the kind of matzo balls that float in your soup as opposed to “sinkers”, matzo balls that sink to the bottom of the bowl.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

At that table, matzo balls serve as an Ashkenazi Jewish cultural symbol and reminder of past hardships — matzo representing the unleavened bread that the Jewish people ate in the desert to sustain themselves during their exodus from Egypt.

Science confirms that matzo ball soup in particular is really good for you. It may even reduce your blood pressure. Read more from our friends in the Science department here.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience.

Storing Leftovers: Leftovers can be stored in the fridge in a covered container for up to 5 days. If you have prepared the soup in advance however, subtract that time. So if you made the soup and stored for 2 days before eating, it can be stored for 2-3 more days.

Matzo Ball (1 matzo ball) contains 6.2g total carbs, 6g net carbs, 1.7g fat, 1.8g protein, and 48 calories.

If you're constipated, or are prone to it, best to steer clear of matzo, which is dehydrated unleavened bread. In fact, doctors often recommend it for people who have diarrhea, Chey says.

You can cook the chicken at a high-enough temperature to kill bacteria by turning up the heat on the broth, but for a much safer and tastier method, brown your chicken first. Browning or searing the chicken in a separate pan is not only far more foolproof, but adds richness and extra umami to your soup.

Does chicken get more tender the longer you cook it in soup? ›

To ensure tender chicken breasts in your soup, be careful not to overcook them. Overcooking can result in dry and tough meat. Once the chicken reaches the correct internal temperature of 165°F (74°C), remove it from the heat and let it rest for a few minutes, which will help the meat retain its juiciness.

Yes, it is important to cook chicken before adding it to soup. Cooking the chicken beforehand ensures that it reaches a safe internal temperature, eliminates any harmful bacteria, and enhances the overall flavor of the soup.

Matzo ball soup is more than just a meal-it's an expression of Jewish culture and heritage. For centuries, it has been a symbol of the Exodus from Egypt, as well as the struggle for freedom and independence.

Meaning of matzo ball in English

a small dumpling (= ball of dough) made from crushed matzo (= thin, flat, Jewish bread), usually eaten in soup: I am planning to make my chicken soup and matzo balls.

Although matzo ball soup is linked to Judaism in general, it is most often eaten by Jews during Passover, as part of the Passover meal (or Seder). “The Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt. . .

Matzah balls or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat.

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes.

Matzo balls began as the German Knödel, a bready dumpling. Jewish cooks in the Middle Ages first adapted the dumplings to add to Sabbath soups, using broken matzo with some kind of fat like chicken or beef marrow, eggs, onions, ginger, and nutmeg.

Matzo balls are the Jewish dumpling, and so naturally they fit into soup! Before matzo was crunched into tiny crumbs called and sold as “matzo meal,” European Jews would get the matzo crumbs from the local bakery and mold them into dumplings with egg and water.