This quick matzo ball soup is easy enough for a busy weeknight. Use a rotisserie chicken and get the soup simmering while the from-scratch matzo balls chill in the fridge. A wholesome dinner will be ready fast!
PREP TIME 10 minutesminutes
COOK TIME 40 minutesminutes
TOTAL TIME 50 minutesminutes
YIELD 6servings
Ingredients
For the Matzo Balls
3eggs
3tablespoonscanola oil
3/4cupmatzo meal
1teaspoonsalt
1/2teaspoonbaking powder
Fresh cracked pepper
3tablespoonswater
For the Soup
1tablespooncanola or olive oil
3carrotspeeled and chopped
3stalks celerychopped
1onionchopped
2teaspoonminced garlic
Salt & Pepper to taste
8cupschicken stock
1/2teaspoondried dill
1rotisserie chickenshredded
Instructions
Make the Matzo Ball Dough
To save time, make the matzo ball dough before you get the soup simmering. It needs to chill for 30 minutes in the fridge so you'll have plenty of time to get the soup going. This step should take you less than 5 minutes.
In a medium sized mixing bowl, whisk together the eggs and canola oil. Add the matzo meal, salt, baking powder, and a pinch of fresh cracked pepper and stir until well combined. Add 3 tablespoons of water and stir until smooth. Chill for 30 minutes.
Start the Soup
Add the cooking oil to a large soup pot that has a lid and set it over medium-high heat.
Chop the carrots, celery, and onion and add them to the oil as you finish each one. Sprinkle with a pinch of salt and more fresh pepper.
Add the minced garlic and stir for 30 seconds or until fragrant.
Add the chicken stock and bring the broth to a boil. Reduce the heat to medium-low and add the dill. By now your matzo dough is probably ready for cooking.
Cook the Matzo Balls & Add the Chicken
Set the bowl of matzo ball dough next to the soup pot. Use a soup spoon to scoop ping pong sized portions of dough and roll the matzo ball in your hands until smooth and round. Drop the ball into the bubbling soup and put the lid of the pot back on.
Repeat with the remaining dough until all the matzo balls have been formed and are added to the soup, about 18 balls.
Simmer for 20 minutes without removing the lid. Meanwhile, shred the chicken meat.
Add the chicken to the pot and stir gently. Let the soup simmer for 1 - 2 minutes or until the chicken has been warmed through.
Recipe Notes
Make Ahead Tips & Short Cuts
The vegetables can be chopped and stored in an airtight container in the fridge for up to 24 hours if you want to prep them ahead for even faster cooking.The matzo ball soup will keep for 3 - 4 days in the fridge and can be frozen. Simply thaw in the fridge overnight and simmer gently on the stove till heated through.