Lemon Saffron Matzo Ball Soup is a vibrant and bright spin on the traditional matzo ball soup. Matzo balls are flavored with saffron, turmeric and lemon zest before being simmered in a lemony chicken soup.
Combining Cultures and Flavors into Matzo Ball Soup
For this lemon saffron matzo ball soup, I am combining both my Sephardic and Ashkenazi sides together.
If you're not familiar with what that means, it basically means that my background is Jewish, but from different parts of the world. My mom's side is Sephardic where her side is from Turkey and ancestors from Spain.
Sephardic cuisine has a lot of Mediterranean flavors, such as lemons, olives and saffron.
On the other hand, my father's side is Ashkenazi which means that my Jewish family on his side comes from Eastern Europe, such as Poland, Austria, Russia, etc. Ashkenazi Jewish food is probably more commonly recognized, such as matzo ball soup, brisket, and latkes.
Lemon Saffron Matzo Ball Soup
This version is bright and fresh, thanks to one of my favorite ingredients, Persian dried lime (I also call it dried lemon).
The matzo balls are flavored with turmeric, fresh herbs and a touch of saffron. Once mixed, the matzo balls are a beautiful deep golden color.
Persian Dried Lime
The secret ingredient that makes the soup pop is Persian dried lime. You can find them online or in Middle Eastern/International grocery stores.
Persian dried lime are small hard limes are that dried and hollow on the inside. They give great bright citrus flavor to soups, such as in my Persian lemon chicken soup.
If you can't find Persian dried lime, you can substitute with a few peels of lemon zest and let that steep in the broth.
How to Make Lemon Saffron Matzo Ball Soup
1) Begin by making your chicken stock. In a large pot, add water, 4 whole carrots, 1 onion, 1 garlic bulb, 2 stalks of celery, chicken, 4 Persian dried limes and season with salt and pepper.
Cover and cook on medium heat until chicken is cooked through, about an 1-½ hours.
2) As the soup cooks, check it every so often and use a ladle to skim the fat from the top. It will be white and look frothy. You may also need to add more liquid if you see it reducing.
3) While soup is cooking, make your matzo balls. In a bowl add matzo meal, eggs, sparkling water, olive oil, cayenne, saffron, turmeric, lemon zest, parsley, salt and pepper. Mix everything together and place in fridge to set for at least 20 minutes.
4) When matzo mixture is ready, it will not be as "lose" as when you first mixed, but will be a little firmer. With wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball. Place them on a plate until ready.
5) When chicken is done, remove it to a cutting board. When it is cool enough to handle, chop or shred the chicken, discarding bones and skin. Set aside.
6) Strain the soup through a fine mesh sieve and discard aromatics. (*Note: I left the dried lemon in because I just love the flavor). Return soup base to your pot. Taste for seasoning.
7) Bring soup back to a simmer. Add chopped carrots, celery and matzo balls. The soup should be at a constant simmer but not overly-boiling. Cover pot and cook matzo balls for 35 minutes. When ready, the matzo balls should be floating.
8) Once matzo balls are done, add the shredded chicken and garnish with chopped parsley, dill and sliced lemon.
9) Ladle soup in bowls with matzo balls and chicken and then pour in soup. Add additional lemon slices and herbs.
There are so many variations to matzo ball soup now, here are a few of my favorites!
Dilled Matzo Ball Soup from The View from Great Island
Matzo Ball Soup with Chicken Meatballs from Foodiecrush
Caramelized Onion Stuffed Matzoh Ball Soup from Plantains and Challah
Lemon Saffron Matzo Ball Soup
LittleFerraroKitchen.com
Equipment
Ingredients
Chicken Soup
- 5-7 cups water
- 6 carrots divided. 4 for stock, 2 peeled and chopped
- 1 yellow onion cut in half
- 1 garlic bulb cut in half
- 4 stalks of celery divided, 2 for stock and 2 chopped
- 4 pounds bone in chicken parts thighs, breast or whatever you have
- 4 dried Persian limes
- Salt and pepper to taste
Matzo Balls
- ¾ cup matzo meal
- 2 eggs
- ¼ cup sparkling water
- 2 tablespoon olive oil or grapeseed oil or chicken fat
- 1 teaspoon lemon zest
- ¼ teaspoon turmeric
- Pinch of cayenne
- Pinch of saffron ground up
- Small handful of parsley leaves finely chopped
- Salt and pepper to taste
Garnish
- Chopped dill
- Chopped parsley
- Lemon slices
Instructions
- Begin by making your chicken stock. In a large pot, add water and stock, 4 whole carrots, 1 onion, 1 garlic bulb, 2 stalks of celery, chicken, 4 dried lemons and season with salt and pepper. Cover and cook on medium until chicken is cooked through, about an 1-½ hours.
- As the soup cooks, check it every so often and use a ladle to skim the fat from the top. It will be white and look frothy. You may also need to add more liquid if you see it reducing.
- While soup is cooking, make your matzo balls. In a bowl add matzo meal, eggs, sparkling water, olive oil, cayenne, saffron, turmeric, lemon zest, parsley, salt and pepper. Mix everything together and place in fridge to set for at least 20 minutes.
- Using wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball. Place them on a plate until ready.
- Once chicken is done and cool enough to handle, chop or shred the chicken, discarding bones and skin. Set aside.
- Next, strain the soup through a fine mesh sieve and discard aromatics. Return soup base to your pot. Taste for seasoning.
- Bring soup back to a strong simmer and add chopped carrots, celery and matzo balls. Cover pot and cook matzo balls for 35 minutes. When ready, the matzo balls should be floating.
- When soup is, add chicken and garnish with chopped parsley, dill and sliced lemon.
- Ladle soup into bowls with matzo balls and chicken. Garnish with lemon slices and additional herbs, if prefered.
Video
Notes
Nutrition
This post was originally published in April, 2014 and updated April, 2022 with added nutritional information, retested recipe and helpful notes.
allie@sweetpotatobites says
I've always wanted to make Matzo soup - I will have to give this a shot! It is the perfect soup for spring 🙂
cheri says
What a delicious soup, love that you used saffron. Looks like a new twist on a old classic. Can't wait to make this for my family.
Samantha says
Thanks Cheri!! Please make it and let me know!
Sandi @ A New York Foodie says
This looks amazing!! My family is also sephardic and ashkenazi (sp).....I am going to take this and make it for Passover....thank you!!!!
Samantha says
Yay!!! Let me know how it comes out!! Thanks Sandi!!
Sandi @ A New York Foodie says
Hi Samantha, could I substitute those persian lemons for something else?
Samantha says
Hey Sandi...I'd say just cut a lemon in half and maybe zest it and throw it in. As long as it has a light lemon background flavor, it will be wonderful!
Sandi @ A New York Foodie says
Great thanks so much!! 🙂 Have a great Sunday!
Dorothy at Shockingly Delicious says
Sam, this is uncommonly beautiful! If it tastes even half as good as it looks, you hit a home run!
Samantha says
It's delish!! Thanks Dorothy!
whatjessicabakednext says
This looks divine! Love the flavours!
sue | theviewfromgreatisland says
Now I know what we're having for dinner tonight!
Samantha says
Thanks so much for sharing Sue..love the combo of saffron and lemon 🙂
Mira says
Hi there! I made this soup last year for pesach substituting a lemon (like you suggested in an above comment). I am hoping to repeat it again because it was delicious, I am wondering if loomi or dried black limes are the same as dried persian lemons?
Thank you!
Samantha says
Hi Mira! Yes I believe they are the same thing! For some reason, I call them lemon but they are dried limes.