Matzo ball soup is one of those dishes that carries history in every bite. Comforting, nourishing, and steeped in tradition. But in my kitchen, tradition always gets a little twist. As a Sephardic girl making an Ashkenazi classic, I wanted to honor the flavors while adding my own flair.
The result? A golden broth simmered with herbs and chicken until it’s rich and soulful, fresh vegetables for brightness, and matzo balls that are impossibly light thanks to two little secrets: turmeric for color and warmth, and sparkling Topo Chico for the fluffiest texture you’ve ever had.
Whether you’re serving this soup for Sukkot, on a chilly fall night, or anytime you need a hug in a bowl, this recipe is proof that food is rooted in heritage, but always evolving.
A Sephardic Girl’s Matzo Ball Soup with Homemade Broth
Ingredients
Chicken Broth
- 3 garlic cloves
- 1 large onion ends removed and cut in half
- 1 carrot peeled
- 1 parsnip peeled
- 1 bunch parsley
- 1 tsp whole pepper corns
- 1 whole raw chicken
- 1 tbsp kosher salt
Matzo Balls
- 1 cup matzo meal
- 1/4 cup avocado oil
- 1/4 cup Topo Chico or other seltzer water
- 4 large eggs
- 1 tsp turmeric
- 1/2 cup parsley finely chopped
- 2 tsp salt plus more
Soup and Assembly
- 2 large carrots shredded with a julienne peeler
- 2 large zucchini shredded with a julienne peeler
- 3 celery stalks cut into thin julienne pieces
- 2 spring onions finely chopped (optional)
Instructions
Chicken Broth
- Start by making your chicken broth. Place all of the ingredients except for the salt in a large stock pot. Fill the pot almost to the top, leaving about two inches of room for it to boil. Bring the water to a boil over high heat. Reduce to a simmer and cover, leaving a little gap for air. Simmer for 1.5 hrs.
- Strain broth into a smaller stock pot. Add 1 tbsp of salt and put back on the stove to simmer for an additional hour. Depending on the size of your pot, you should have about 4 quarts of stock. I like to use half right away and save half in the freezer for later.
- Discard cooked vegetables and shred chicken when it's cook enough to touch.
Matzo Balls
- Make matzo balls by combining matzo meal, avocado oil, Topo Chico, eggs, turmeric, parsley and salt in a bowl. Use a fork to combine, don't over mix and place in the fridge for 30 minutes to chill.
- Roll chilled matzo ball mixture into 1 inch balls using wet hands. Return matzo balls to the fridge for 20 additional minutes.
- Meanwhile, bring 8 cups of salted water to a rolling boil and add the balls in. Bring the water back to a rolling boil, cover and reduce to a simmer and cook for 45 minutes.
Assembly
- About 20 minutes before serving, bring the chicken broth and matzo balls (separately) up to temperature on medium heat. Add julienned vegetables and chicken to the broth to warm up but to not bring to a boil. Season generously with salt because you're adding in a whole lot of water through the vegetables.
- Serve each bowl with a few matzo balls, a generous helping of the broth, vegetables and shredded chicken and top with a few sprinkles of green onion.