The easiest Matzo Ball Soup of your life 🥣✨

Matzo ball soup is one of those dishes I never get tired of. No one will ever beat my grandmother’s version 🥇, but my mother-in-law is a very close second 🥈, and this one proudly takes third place 🥉. But honestly. You need to try it, whether for the Jewish holidays or just when you crave some comfort.

Lili's Soup Recipes: The easiest Matzo Ball Soup of your life

Here’s how 💃🏻

Ingredients:

👩‍🍳 For the Soup

• This time I used: Boney beef + chicken legs

• Carrots, kohlrabi, parsnip, celery root, 1 potato, 1 onion, 1 paprika

• Bunch of parsley (added halfway)

🥚 For the Matzo Balls (makes ~14)

• 5 eggs

• 5tbsp Matzo flour + 3 sheets crushed matzah

• 1tbsp Goose fat (or oil)

• 3 tbsp Water

• 1tsp salt, pepper

• Chopped parsley

Method:

1. Start with the meat in cold water → bring to a boil → skim the foam → add veggies → simmer low & slow (at least 5 hrs, I went for 12 🤭)

2. Crush 3 matzo sheets in a zip-lock bag or with a food processor (I prefer the zip-lock method).

3. Whisk eggs until pale → mix in flour, fat, water, seasonings + crushed matzah → chill 30 mins.

4. Form golf-sized balls with wet hands → drop into salted, or Osem-seasoned water → cook 30 mins → cool in same water.

5. Assemble with broth and veggies, add matzo balls, garnish with parsley… and get ready for the most flavorful Jewish bite of your life ❤️

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