Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced extra buoyancy) from using it, but don’t worry, breadcrumbs work just as well. The amount of noodles suggested for this soup is generous because we like it that way, but for a more classic balance, you might find 4 ounces to be just fine. If you prefer to cook your noodles directly in the soup, make it with 4 additional cups of broth.
Ingredient section6 ounces (170 grams) soup noodles of your choice (I choose these)2 tablespoons (30 ml) olive oil1 cup diced carrots1 cup diced celery1 cup diced onion4 to 6 cups (950ml to 1.4l) chicken brothMinced parsley and/or dill to finish
Cook noodles: In a medium saucepan, bring salted water (or water with some chicken bouillon added for flavor) to a boil and cook noodles according to their package directions. Personally, this is not a place where I want “al dente” noodles — I cook mine until tender. Drain and set in a bowl until needed.
Make soup: In a large saucepan (or, my favorite braiser), heat olive oil over medium-high heat. Add carrots, celery, and onion and cook, stirring, until partly tender, about 6 minutes. Add 4 cups of the broth and bring it to a simmer. Carefully add chilled meatballs, one at a time, and bring broth back to a simmer. Simmer meatballs for 10 minutes, checking one at the end to make sure it’s cooked through and adding more time if needed. If meatballs have absorbed a lot of broth, you might find that you want to add 1 or 2 cups of the remaining chicken broth, bringing it back to a simmer. Taste broth for seasoning, adding salt and pepper to taste.
To serve: Spoon cooked noodles, to taste, into your bowl, then ladle broth and meatballs over. Finish with chopped herbs.
Do ahead: Keeping the meatballs/broth mixture and noodles separate is ideal for storing leftovers, too. Reheat soup over medium-low heat in a covered pot until simmering. Let the soup warm the noodles when serving.
