Why You’ll Love these Comforting Matzo Balls
Tradition in a bowl—that’s what these matzo balls represent. These pillowy dumplings, made with simple ingredients like eggs, olive oil, and matzo meal, deliver comfort with every spoonful.
I’ve swapped the traditional schmaltz for olive oil, but trust me, they’re still incredibly satisfying.
The secret? That splash of seltzer water. Those tiny bubbles create a lighter texture that simply melts in your mouth.
After chilling the mixture (patience pays off here), you’ll form perfect spheres that expand beautifully as they cook.
When these matzo balls soak up that homemade chicken broth, magic happens. Can anything beat this soul-warming Jewish penicillin on a cold day?
What Ingredients are in Comforting Matzo Balls?
To create Grandma’s Matzo Ball Soup, you’ll need simple, wholesome ingredients that work together to create that classic comfort food experience we all crave. The magic of this recipe lies in its simplicity—just a handful of everyday items transform into something truly special.
This traditional Jewish soup features tender chicken, fresh vegetables, and of course, those pillowy matzo balls that make the dish so beloved.
For Grandma’s Matzo Ball Soup, you’ll need:
- 1 chicken thigh
- 2 stalks celery
- 2 medium carrots
- 1 medium onion
- 4 garlic cloves
- Salt and pepper
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup matzo meal
- 1 teaspoon salt
- 2 tablespoons seltzer water
When shopping for these ingredients, quality matters. Fresh vegetables will give your broth the best flavor, while good matzo meal forms the foundation of those perfect dumplings.
The seltzer water might seem unusual, but it’s the secret to achieving that light, fluffy texture in your matzo balls.
And while traditional recipes call for schmaltz (rendered chicken fat), the olive oil substitution works beautifully for a slightly healthier version that doesn’t sacrifice any of that comforting flavor we associate with grandma’s cooking.
How to Make these Comforting Matzo Balls
The key to perfect matzo balls starts with preparing the mixture well in advance. Combine 2 eggs, 2 tablespoons of olive oil, 1/2 cup matzo meal, and 1 teaspoon of salt in a bowl. Then add 2 tablespoons of seltzer water last, mixing everything gently with your hands until uniform.
Don’t panic if the mixture seems too runny—it will firm up beautifully during refrigeration. Cover the bowl and let it chill in the refrigerator while you work on the soup base. This resting period is non-negotiable, as it allows the matzo meal to fully absorb the liquid and creates that perfect texture we’re after.
When you’re ready to form your matzo balls, bring a pot of lightly salted water to a boil, then reduce to a simmer. Fill a shallow bowl with cold water nearby—this is your secret weapon for preventing the mixture from sticking to your hands.
Using a tablespoon and wet hands, scoop and shape the chilled matzo mixture into balls, dipping both spoon and hands in the water between each ball. Gently drop each formed ball into the simmering water, cover the pot, and let them cook for about 20 minutes.
You’ll know they’re done when they’ve expanded to about 1½ times their original size and a fork inserted meets no resistance. These pillowy dumplings will then be transferred to your flavorful chicken broth, where they’ll absorb all those wonderful savory notes during a final 15-minute rest.
The result? Tender, fluffy matzo balls that practically melt in your mouth—comfort in every spoonful.
Comforting Matzo Balls Substitutions and Variations
While those classic matzo balls are absolutely delightful, sometimes you might want to switch things up or accommodate dietary restrictions.
I’ve found that olive oil makes a wonderful substitute for traditional schmaltz (chicken fat), giving a Mediterranean twist to your matzo balls.
For a lighter texture—something my grandmother always insisted upon—try adding seltzer water to the mixture. Trust me, those bubbles work magic.
Going gluten-free? Look for gluten-free matzo meal at specialty stores.
And for an extra flavor boost, fold in some finely chopped herbs like dill or parsley. My personal favorite? A pinch of turmeric for color and warmth.
What to Serve with Comforting Matzo Balls
Since my matzo ball soup serves as the star of any Jewish holiday meal, I’ve learned that pairing it with complementary sides elevates the entire dining experience.
I love serving fresh challah bread for dipping into that golden broth—there’s nothing like soaking up every last drop.
A crisp green salad with lemon vinaigrette offers the perfect acidic contrast to the rich soup. For heartier appetites, consider adding a simple roasted chicken or brisket.
And don’t forget something sweet to finish, like my grandmother’s rugelach or honey cake. These traditional pairings create a meal that’s both nostalgic and satisfying, just like comfort food should be.
Final Thoughts
After making this matzo ball soup countless times, I’ve learned that recipes aren’t just instructions—they’re stories passed down through generations.
The simple act of forming those delicate matzo balls with wet hands connects us to our ancestors who did the same.
What makes this soup special isn’t fancy techniques or rare ingredients. It’s patience.
Letting that broth simmer, giving those matzo balls time to chill, waiting for flavors to meld—these moments create something truly nourishing.
