Easy Matzo Ball Soup
This easy matzo ball soup recipe is loaded with tender chicken, carrots, onions, celery, and of course, classic matzo balls! It's a great comfort food meal.
Ingredients
- 2 raw chicken breast cutlets (boneless)
- 2 - 3 cups chicken broth
- 1 onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- 2 garlic cloves finely chopped
- 1 tablespoon olive oil
- Optional: For a more robust flavor, chicken bouillon cube or Better Than Bullion, I love this and comes in many flavors. Found at some grocery stores and even Target and possibly Walmart.
For matzo balls
- 1 cup matzo meal
- 1 egg
- 2 tablespoons olive oil
- 1/4 teaspoon sea or kosher salt
- 1/4 teaspoon ground black or white pepper
- 1/2 teaspoon baking powder, make sure the baking powder is fresh
Instructions
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Sauté chopped onions, carrots, celery and garlic in olive oil. Turn on low heat and stir.
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After 5 minutes, put in the two raw chicken cutlets. Pour in the broth. If the broth does not cover the chicken, add more broth or water. Boil for 20 minutes. Turn over once.
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Making Matzo Balls
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Pour the matzo meal into a bowl, make a well in the center and add the egg.
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Now add the olive oil, salt, pepper and baking powder. Knead to make a medium dough. If the egg is small, you can add a little water or chicken stock.
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When the chicken is cooked, take it out of the broth and tear it with two forks. To almost shred the chicken. Put the chicken ack into the broth.
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With wet hands, form dough into balls 1-1 1/2 inches in diameter.
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Put the matzo balls into the broth and cook for another 5-7 minutes.
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After 5-7 minutes, the matzo balls will increase slightly in size. Soup can be served. To make the broth more transparent, you can cook the balls in a separate saucepan with boiling water or chicken broth. Or a combination of the two. Then, add them to the bowl and pour the soup over when serving. Enjoy!