"Matzo ball soup is perhaps the most revered dish for Jewish holiday meals. A well-made matzo ball is ethereal, balanced between light and heavy, with a toothsome bite and a rich flavor, absorbing the savory taste of whatever broth it is sitting in."
- Gabrielle Rossmer Gropman and Sonya Gropman
I've never met a dumpling I didn't love and Matzo Balls, Matze Suppenklösschen, are no exception! Join us in the kitchen and learn how to make matzo ball soup.
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The German-Jewish Cookbook
This matzo ball soup recipe comes from The German-Jewish Cookbook: Recipes & History of a Cuisine by Gabrielle Rossmer Gropman and Sonya Gropman.
During the eight days of Passover, or Pesach, no leavened foods are permitted, which makes bread and most other baked goods off-limits. This ban on leavened baked goods commemorates the hasty biblical flight of the Jews out of Egypt - there was not even time for the bread to rise - and led to the unleavened bread called matzo, which has undergone its own revolution.
These dietary restrictions resulted in dishes that had little in common with what the Jews' Christian neighbors ate during Easter, which often occurs at the same time as Passover. The uses of matzo are both ingenious and numerous, and include everything from fancy tortes to hearty casseroles, dumplings, and fried breakfast omelets.
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How to Make Matzo Ball Soup
Ingredients
- margarine or butter - unsalted margarine or butter works best
- eggs - large eggs and 1 yolk are needed for this matzo ball soup recipe
- parsley - finely chop the parsley before you get started
- salt - use kosher salt, to taste
- matzo meal
- broth - grab your favorite chicken, beef, or vegetable broth
Equipment
- apron
- prep bowls
- cutting board
- child-friendly knife
- spatula
- kitchen scale
- stand mixer or hand mixer
- measuring spoons
- measuring cup
- stock pot
- spoon
Beat the Butter and Eggs
Wash your hands with soap and water. Place the butter in a mixer with a flat beater attachment and beat on medium speed until it is light and fluffy. You can also use a hand mixer.
Add the eggs and egg yolk to the mixing bowl, one at a time, allowing the mixer to run between each. Wash your hands.
Add the Parsley and Salt to the Butter Mixture
Chop the parsley with a knife and cutting board. Use a measuring spoon to add the parsley and salt to the butter mixture. Allow the mixer to combine the ingredients.
Slowly Add the Matzo Meal
Use a kitchen scale to weight the matzo meal if needed. Slowly add the matzo meal to the mixing bowl, allowing the mixer to combine the ingredients. When finished, the mixture should be firm but not hard.
Use your hands to shape the matzo meal into a ball. Do not press too firmly on the dough. Cover with plastic wrap and refrigerate for 2 hours to overnight.
Heat the Broth
Just before you remove the matzo meal from the fridge, pour the broth into a stock pot and heat on medium. Allow the broth to simmer while you move on to the next step.
Form the Dumplings
Use your hands to shape the dumplings. They should be golf-ball sized. Roll the dough between your palms to achieve nice, round dumplings. Repeat until all the dough is used.
Gently Drop the Matzo Balls Into the Soup
Turn the stock pot's heat to high to bring the broth to a boil. Gently drop the matzo balls into the soup one by one.
As the soup returns to a boil, the matzo balls should be floating at the top.
Simmer for 30 Minutes
Reduce the heat to low. Allow the soup to simmer, partially uncovered, for 30 minutes. Remove a matzo ball and cut it open to test if they are done. If it's dry inside, they're ready. The center may be a slightly darker color.
If they're not ready, allow them to simmer for another 5 to 10 minutes. Turn off the stove when finished.
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Matzo Ball Soup
Learn how to make Matzo Balls, Matze Suppenklösschen.
Free Matzo Ball Soup Recipe for Pre-Readers and Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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If you like these matzo balls, try this creamy baba ghanouj.
Matzo Ball Soup, Matze Suppenklösschen
Equipment
- Silicone Spatula
- Stand Mixer or hand mixer
- Plastic Wrap
Ingredients
- 8 tablespoon unsalted butter room temp
- 2 eggs room temp
- 1 egg yolk room temp
- 2 tablespoon parsley finely chopped
- ½ - 1 teaspoon kosher salt to taste
- 1 cup matzo meal
- 8 cups broth chicken, beef, or vegetable
Instructions
- Beat the Butter and Eggs: Wash your hands with soap and water. Place the butter in a mixer with a flat beater attachment and beat on medium speed until it is light and fluffy. You can also use a hand mixer. Add the eggs and egg yolk to the mixing bowl, one at a time, allowing the mixer to run between each. Wash your hands.
- Add the Parsley and Salt to the Butter Mixture: Use a knife and cutting board to chop the parsley. Use a measuring spoon to add the parsley and salt to the butter mixture. Allow the mixer to combine the ingredients.
- Slowly Add the Matzo Meal: Use a kitchen scale to weigh the matzo meal if needed. Slowly add the matzo meal to the mixing bowl, allowing the mixer to combine the ingredients. When finished, the mixture should be firm but not hard. Use your hands to shape the matzo meal into a ball. Do not press too firmly on the dough. Cover with plastic wrap and refrigerate for 2 hours to overnight.
- Heat the Broth: Just before you remove the matzo meal from the fridge, pour the broth into a stock pot and heat on medium. Allow the broth to simmer while you move on to the next step.
- Form the Dumplings: Use your hands to shape the dumplings. They should be golf-ball sized. Roll the dough between your palms to achieve nice, round dumplings. Repeat until all the dough is used.
- Gently Drop the Matzo Balls Into the Soup: Turn the stock pot's heat to high to bring the broth to a boil. Gently drop the matzo balls into the soup one by one. As the soup returns to a boil, the matzo balls should be floating at the top.
- Simmer for 30 Minutes: Reduce the heat to low. Allow the soup to simmer, partially uncovered, for 30 minutes. Remove a matzo ball and cut it open to test if they are done. If it's dry inside, they're ready. The center may be a slightly darker color. If they're not ready, allow them to simmer for another 5 to 10 minutes. Turn off the stove when finished.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/matzo-ball-soup
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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