Matzo Ball Soup Tips
What does matzo ball soup taste like?
Being a true comfort food, matzo ball soup tastes a lot like chicken noodle or chicken dumpling soup. In fact, this Jewish chicken soup is also affectionately known as Jewish Penicillin for its reputed ability to help you fight off a cold. It’s one of the Jewish foods
everyone should learn to cook.
How long can matzo balls sit in soup?
To keep matzo balls from falling apart in this Jewish chicken soup, store them separately in a covered container rather than in the soup. Reheat them in the hot broth to serve. You can refrigerate matzo ball soup for up to 5 days, or freeze it. Many cooks freeze the matzo balls right in the soup. Others cook a large batch of matzo balls and freeze them separately for easy meal prep.
Can you overcook matzo balls?
Matzo balls usually cook in about 20 minutes in the broth. If you cook them longer, the balls will become denser. It’s a matter of preference—some people like heavy and dense matzo balls, known as "sinkers." Other people prefer light and fluffy "floaters," which are sometimes leavened with baking powder or stiffly beaten egg whites. Mixing also plays a role in matzo ball consistency, just like with dumplings or quick bread
. To make light, floating matzo balls, use a gentle touch and avoid overhanding the dough. If you crave dense sinkers, mix the dough more thoroughly.
How can I make matzo ball soup with schmaltz?Schmaltz
is rendered chicken fat, a product of times when home cooks were frugal and let very little go to waste. You can substitute an equal amount of schmaltz for the cooking oil in your matzo ball recipe. —Christine Rukavena, Taste of Home Book Editor
1-1/2 cups: 160 calories, 6g fat (1g saturated fat), 73mg cholesterol, 509mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.