Matzo Ball Soup
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5.0
30 reviews
Excellent
Matzo Ball Soup
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This vegetable packed matzo ball soup is a warm hug in a bowl and positively delicious! It's my all-time favorite soup to slurp when I'm feeling under the weather and a must for sweater weather!
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Ingredients
- 4 cups vegetable broth/stock (see below)
- 1 pkg Manischewitz matzo ball soup mix
- 8 oz carrots, sliced thin or diced
- 1 cup diced celery
- 1 large white onion, diced
- 3 cloves garlic, minced
- 2 large eggs
- 3 TBSP oil (avocado or EVOO work great)
- Salt and freshly ground black pepper to taste
herbs and spices // pick and choose your favorites:
- garlic powder
- dried parsley
- oregano
- thyme
two of my favorite mix-ins:
- Superior Touch Better Than Bouillon Veggie Base I buy the organic vegetarian one
- Mrs. Dash Italian Medley
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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 Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
81mg
(27%)
Sodium
1032mg
(43%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
10205IU
(204%)
Vitamin C
6.8mg
(8%)
Calcium
52mg
(5%)
Iron
0.7mg
(4%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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