Matzo Ball Soup


Had a few pieces of matzo leftover from Passover, so matzo ball soup was in order! Too cheap or lazy to attempt any of the multitude of methods people swore ensured floating matzo balls, I resigned myself to making “sinkers.” So I was amazed when, one after the other, each of the matzo balls popped to the surface! Beginner’s luck, I suppose. In a simple vegetable broth, they made for a truly lovely supper. You could also substitute any vegetable or chicken stock you prefer.

Matzo Ball Soup


2-3 parnips, chopped

2 carrots, chopped

Chopped onion

1-2 stalks celery, chopped

Salt and pepper, to taste

Cumin and coriander, to taste

Parsley, to taste

Matzo Balls

1 cup matzo meal (I ground up matzo in the food processor)

4 eggs, beaten

4 tablespoons oil

4 tablespoons water

1/2 teaspoon salt

Boil vegetables and seasonings together in a pot for at least 30 minutes, until the vegetables are tender. The longer the flavors are allowed to meld, the more flavorful the broth will be. Adjust to taste.

Beat egg, oil, and water together. Combine matzo meal and salt, then mix with wet ingredients to form a thick, sticky dough. Let chill for at least half an hour. (This is a good opportunity to make the soup broth if you haven’t already.) Then roll into balls the size of a walnut with wet hands. When all the matzo balls are formed, drop them one by one into a large pot of gently boiling water. Don’t try to cook them directly in the soup broth! Cover and simmer for 20-40 minutes, until light and fluffy. Be sure not to peek for the first 20 minutes! If all goes well, they will pop up to the surface when they are ready. Remove from heat immediately and lift matzo balls out of the pot with a slotted spoon. To serve, ladle broth into each bowl and add a matzo ball or two. Garnish with parsley and enjoy!

Extra matzo balls can be stored in the fridge for a few days in their cooking liquid, or drained and frozen in a single layer. Reheat matzo balls gently in simmering broth just before serving.

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