Matzo Ball Soup

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Prep Time

10 mins

Cook Time

7-8 mins

Free Time

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It usually takes nearly an hour for matzo balls to get plump and cooked through on the stovetop. In the microwave? Under 15 minutes. Enjoy this quick soup for a Passover Seder, on a sick day, or just when you’re craving some Bubbe-style comfort food.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

What You’ll Need

What You’ll Need

The Medium Deep Dish

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

[[video-wattage]]

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 1000w
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Dish

The Medium Deep Dish

Ingredients

  • ½ package (35g) matzo ball mix, plus ingredients called for on the box
  • ½ tablespoon dill, finely chopped
  • ¼ cup (30g) carrots, diced
  • ¼ cup (30g) celery, thinly sliced
  • 1 garlic clove, finely minced
  • 2 cups (480ml) low-sodium chicken stock, or vegetable stock
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • Additional dill to garnish, finely chopped
  • ½ cup (60g) shredded cooked chicken

Preparation

  1. Mix the matzo balls as indicated by the directions on the package, and then add the chopped dill. Let the mix rest, chilled, for about 15 minutes. Form the balls and set them aside.
  2. Add the carrots, celery, garlic, stock, pepper, salt, and matzo balls and cover with the lid. Cook in the microwave for 7-8 minutes, flipping the matzo balls halfway into cooking, until the matzo balls are plumped and light in color.
  3. Divide matzo balls, broth, and shredded chicken among bowls. Finish with a sprinkle of fresh dill and enjoy.

Serving suggestions & tips

  • For extra flavor, add a bay leaf to the broth.
  • Matzo balls may also be cooked separately from the soup in water. Use the equivalent measurement of liquid and cook matzo balls as directed above.

Recipe notes

  • Matzo balls may be cooked 2 days ahead of time if desired and reheated as needed in the rich broth of the soup.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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