Are you craving a warm, comforting bowl of deliciousness? Look no further! This floater matzo ball soup recipe is the ultimate answer to your culinary desires. Forget those dense, gummy matzo balls of the past – this recipe guarantees perfectly fluffy, light-as-air balls that float beautifully in a rich and flavorful broth. It’s a classic Jewish dish, perfect for a cozy night in, a special occasion, or even a quick and easy weeknight dinner. Get ready to experience homemade cooking at its finest! This easy recipe is surprisingly simple, even for beginners, making it a perfect addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
For the Broth:
- 8 cups chicken broth (low sodium preferred)
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
For the Matzo Balls:
- 4 large eggs
- 1 cup matzo meal
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup seltzer water (or club soda)
Instructions:
Making the Broth:
- In a large pot or Dutch oven, combine the chicken broth, onion, carrots, celery, garlic, dill, and parsley.
- Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour for a deeper flavor. This slow simmering process allows the vegetables to infuse their flavor into the broth, creating a truly delicious base for your matzo balls.
- Season with salt and pepper to taste. Remember, you can always add more later, but it's harder to take it away!
Making the Matzo Balls:
- In a large bowl, whisk together the eggs until light and frothy.
- Gently fold in the matzo meal, parsley, dill, salt, and pepper. Be careful not to overmix; a few lumps are okay.
- Gradually whisk in the seltzer water until the mixture is just combined. The seltzer adds lightness and fluffiness to the matzo balls. Let the mixture rest for at least 15 minutes. This allows the matzo meal to absorb the liquid, resulting in a better texture.
- Once the broth is simmering, gently drop spoonfuls of the matzo ball mixture into the pot. Avoid overcrowding the pot; work in batches if necessary.
- Reduce heat to a gentle simmer, cover, and cook for approximately 30-40 minutes, or until the matzo balls are cooked through and fluffy. They should float to the surface when they are done.
Cooking Tips for Perfect Matzo Balls:
- Don't overmix the matzo ball batter: Overmixing develops gluten, resulting in tough matzo balls. Gently fold the ingredients together until just combined.
- Let the batter rest: Allowing the batter to rest for at least 15 minutes allows the matzo meal to absorb the liquid, creating a better texture.
- Simmer gently: A rolling boil will break apart the matzo balls. Maintain a gentle simmer throughout the cooking process.
- Don't lift the lid: Resist the urge to peek! Lifting the lid during cooking can cause the matzo balls to become dense.
Variations:
- Add different vegetables: Experiment with other vegetables like parsnips, turnips, or leeks.
- Spice it up: Add a pinch of red pepper flakes to the broth for a touch of heat.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add herbs: Experiment with different herbs and spices to customize the flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 30-40g
This delicious and easy-to-make floater matzo ball soup is sure to become a family favorite. It's a perfect example of how simple ingredients can create a truly memorable and satisfying meal. Enjoy!