Matzo Ball Soup
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
Prep Time15 mins
Cook Time9-10 mins
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- 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
- 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.
- Add the carrots, celery, garlic, stock, pepper, salt, and matzo balls and cover with lid. Cook in the microwave for 6 minutes, flipping the matzo balls halfway into cooking, until the matzo balls are plumped and light in color and the broth comes to a gentle simmer.
- Divide matzo balls, broth, and shredded chicken amongst 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.
- Matzo balls may be cooked 2 days ahead of time if desired. 5-10 minutes or until warmed through.