A Jewish Classic! Matzo Ball Soup is the Jewish equivalent of Chicken Noodle Soup, with the biggest variation being dumplings made from matzo meal instead of pasta. This is a very filling and delicious soup full of warm flavors that will make you feel loved. Tasting Guidelines: Taste is salty and savory. Weight is light. Texture is soft. Good for low to severe side effects. Best categorized as Jewish comfort food.
In a medium mixing bowl, add matzo, eggs, water, and 1 tsp. salt. Mix together until all water is absorbed and matzo forms a firm paste. Allow mixture to rest approximately 20 minutes.
Soup
Heat a large spaghetti pot over medium heat. Add olive oil, celery, onion, chicken, and carrots. Stir fry until onions are translucent and chicken is thoroughly cooked. Add red wine vinegar to deglaze pan. Add aromatics, seasonings, and chicken broth. Bring soup to a boil.
After soup boils for 10 minutes, remove matzo paste from refrigerator. Grab a small glass and fill with water. Wet your fingers with water and use a small teaspoon to form 1” or smaller balls out of the matzo mix. After forming the balls drop them into the boiling soup. When all balls have been made, cover the pot, and reduce to a medium simmer. Allow matzo balls to simmer at least 40 minutes. After matzo balls are fully cooked serve.
Notes
The longer the soup simmers with the matzo balls, the better the matzo balls will taste, as they absorb the soup broth.