Matzo Ball Soup
User Reviews
5
Matzo Ball Soup
Description
Matzo Ball Soup features matzo balls prepared from a packaged mix combined with eggs and oil, chilled briefly to firm before boiling in broth. The soup includes a medley of finely diced vegetables—carrots, celery, onions, and garlic—that are first sautéed until translucent to develop mild sweetness and depth. These vegetables are then simmered in vegetable stock, occasionally seasoned with various herbs and a vegetable bouillon base for added richness.
The resulting broth is flavorful yet delicate, allowing the tender, sponge-like matzo balls to soak up the taste while offering a pleasing softness. The preparation involves simmering the vegetables gently, making the soup well-balanced in texture and flavor. The soup benefits from the subtle herbal seasoning, such as parsley, oregano, or thyme, which can be tailored to preference.
This soup serves well as a hearty starter or light main, especially when a comforting, vegetable-focused dish is desired. Its clear broth and soft matzo balls make it satisfying without heaviness.
Nutrition information is estimated externally. Adjust seasonings as preferred, and enjoy the matzo ball mix's instructions combined with homemade vegetable additions for a versatile and cozy soup.
Ingredients
- 4 cups vegetable stock see below, or vegetable broth
- 1 pkg matzo ball soup mix Manischewitz brand
- 8 oz carrot sliced thin or diced
- 1 cup celery diced
- 1 onion large white, diced
- 3 cloves garlic minced
- 2 egg large
- 3 TBSP neutral cooking oil avocado or EVOO work great, generic cooking oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
herbs and spices // pick and choose your favorites:
- garlic powder
- parsley dried
- oregano
- thyme
two of my favorite mix-ins:
- vegetable bouillon base I buy the organic vegetarian one, Superior Touch Better Than Bouillon brand
- Mrs. Dash Italian Medley seasoning
Instructions
- Chop, dice and mince your veggies. In a stockpot, drizzle approx. 1 tablespoon of olive oil over onions, carrots, and celery and stir. Add 1-2 cranks of freshly ground black pepper and a pinch of salt and saute on medium-high until veggies appear translucent, stirring occasionally. Towards the end add the garlic and sautee for an additional minute. Once your veggies are sauteed and translucent, add enough broth or water to barely cover the vegetables and simmer.
- While the veggies are simmering away, make matzo balls. [click here for a photo tutorial of how to roll matzo balls!] Gently whisk 2 eggs with 2 tablespoons of olive oil in a small bowl. Add contents of the crushed matzo mix pouch to eggs and oil and mix thoroughly. Refrigerate for 15 minutes.
- While you wait, bring a medium sized pot of water (approx 2 quarts) to a boil. Add 1-2 TBSP of veggie bouillon to the boiling water to make a broth along with 1/2 the seasoning packet provided with the matzo ball mix. The strength of the broth is totally up to you. I usually add 1 TBSP and 1/2 the packet and then add a little more later.
- Remove your bowl-o-matzo from the fridge and roll into approx 8-10 balls with a slightly larger diameter than a quarter. Don't squeeze or pack them tightly, just lightly roll them into little lumps. Gently add your balls balls into the boiling water, cover, and reduce to low. Set your timer and simmer for 20 minutes.
- Once your balls are ready [pshh they were born ready!] gently spoon them into the stockpot with your veggies, then add the liquid too. Now you have all your balls in one place =) Now you get to season! Start with a crank of freshly ground black pepper and a pinch of kosher salt. Then a sprinkle or two of parsley and 1/4 tsp or so garlic powder.
- Next add a small pinch of thyme and oregano or 1/4 tsp or so of your Italian seasoning blend. Taste as you go, and adjust as needed. You can immediately dig in or wait for the soup to simmer and blend a little longer. I usually help myself to a small bowl right away as a test-run, then another when it's time to sit down for dinner. As the soup simmers away, the flavors continue to develop further and intensify to matzo ball soup perfection. It's positively fabulous the next day too!
Notes
- Nutrition estimates come from online calculators; adjust ingredient quantities to meet your dietary needs.
- If desired, experiment with herbs and vegetable bouillon bases to customize broth flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 1032mg | 43% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 10205IU | 204% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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