Matzo Ball Soup, Matze Suppenklösschen
I've never met a dumpling I didn't love and Matzo Balls, Matze Suppenklösschen, are no exception! Learn how to make this simple matzo ball soup recipe.
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
Calories: 273kcalCarbohydrates: 24gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 127mgSodium: 1472mgPotassium: 62mgFiber: 1gSugar: 3gVitamin A: 1369IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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