Why choose matzo meal for your soup? If you have fond memories of matzo ball soup, you might appreciate the familiar taste and lightness it adds to the dish. However, don’t fret if you don’t have any on hand, as breadcrumbs can be used as a substitute without sacrificing flavor. The recipe calls for a generous amount of noodles, but feel free to adjust the quantity to suit your preferences. For a more traditional balance, 4 ounces of noodles should suffice. If you prefer cooking the noodles directly in the soup, simply add 4 extra cups of broth to the recipe.
Meatballs
- 1 large egg
- 3 tablespoons (45 ml) water or milk
- 2 tablespoons minced fresh flat-leaf parsley
- 1 garlic clove, minced
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup (20 grams) plain dried breadcrumbs (such as panko) or matzo meal
- 1 pound ground chicken, ideally a mix of dark and light meat
Soup and assembly
- 6 ounces (170 grams) soup noodles of your choice (I choose these)
- 2 tablespoons (30 ml) olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 to 6 cups (950ml to 1.4l) chicken broth
- Minced parsley and/or dill to finish
Cooking the noodles: Boil salted water in a medium saucepan and cook the noodles according to the package instructions. For a softer texture, cook the noodles until tender rather than al dente. Drain and set aside in a bowl.
Preparing the soup: Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, and onion, cooking until partially tender, about 6 minutes. Pour in 4 cups of broth and bring to a simmer. Carefully add the chilled meatballs one by one, allowing the broth to return to a simmer. Simmer the meatballs for 10 minutes, adjusting the cooking time as needed. If the meatballs absorb a lot of broth, add 1 or 2 cups of the remaining chicken broth to maintain a good consistency. Season the broth with salt and pepper to taste.
Serving suggestion: Place desired amount of cooked noodles in a bowl, then ladle broth and meatballs over them. Garnish with chopped herbs before serving.
Make ahead tip: Store leftover meatballs/broth and noodles separately for easy reheating. Warm the soup in a covered pot over medium-low heat until simmering, allowing the noodles to warm through.