Comforting Matzo Ball Soup Recipe
Recipe developer and health coach Miriam Hahn brings us this comforting recipe for matzo ball soup, and notes that "it is traditional to eat this soup during Passover but it is delicious enough to eat year round." We don't typically eat matzo ball soup outside of the holiday season, but we agree it sure is delicious enough to enjoy any day of the week. "You can make the matzo dough a couple of days ahead and keep covered until ready to use," Hahn explains. "This is helpful if you are entertaining and preparing lots of dishes." To reheat, Hahn suggests using the stove top to heat the soup thoroughly.
We asked what Hahn typically serves this dish with, if she is not making it for a holiday celebration. She says, "I like to serve a big green salad if I make this in the summer. In the winter months, most people will serve it with chicken, fish or meat." Of course, you could easily enjoy this matzo ball soup on its own. It's warm, comforting, and loaded with nourishing veggies. Perfect for a pick-me-up on a chilly day or a satisfying meal after a long day!
Gather your ingredients for comforting matzo ball soup
To make this matzo ball soup, you must start by gathering your ingredients. For this recipe, you will need eggs, oil, matzo meal, salt, baking powder, pepper, water, onion, garlic, celery, carrots, chicken broth, cilantro, parsley, dill, and swiss chard.
Prepare the matzo dough mixture
Make the matzo mixture by adding the eggs and oil into a medium bowl. While schmaltz is the more traditional source of fat in matzo balls, Hahn notes that "sometimes schmaltz can be hard to find in a regular grocery store if it is not Passover season so you can easily substitute oil." That being said, if you're near a Jewish grocery store and want to use schmaltz, you should easily be able to find it there. Then, add the matzo meal, salt, baking powder, pepper, and 2 tablespoons of water to the mix. Using a spoon, mix these ingredients well before placing it in the fridge to firm up for about an hour.
Sauté the mirepoix and garlic
Now, it is time to sauté the mirepoix. Place a large pot on the stovetop and heat it to medium-high heat. Once hot, add the remaining oil. Then, add the onion, garlic, carrots, and celery. Sauté this mixture for 5 minutes, until the veggies begin to get tender.
Add the remaining ingredients to the soup
Next, add the broth, water, cilantro, parsley, and dill to the soup. Stir this herby mixture and then simmer for 30 minutes, to allow the flavors to meld.
Form matzo balls from the chilled dough
Take the matzo mixture out of the fridge. Now, you can form matzo balls. Hahn's recipe creates enough for 8 golfball-sized balls, but she notes that "when you are making the balls they do puff out quite a bit. If you prefer smaller balls, you can distribute the dough into 16 portions." Once rolled, add the balls to the soup, cover the pot with a lid, and simmer for 20 minutes.
Add an unlikely leafy green to the soup
Lastly, Hahn likes to add a nontraditional leafy green to this soup: Swiss chard. "I love the pop of green it adds and how well it complements the fresh herbs," she explains. "It holds up a little better than spinach so it always is my first choice when I am adding greens to soup." Allow the Swiss card to cook in the soup for about 2 minutes.
Now, the only thing left to do is serve and enjoy this comforting dish. "I always have extra fresh herbs on hand for topping," Hahn notes. "They add fresh flavor and make the presentation beautiful." So, when serving, you may want to take a cue from Hahn and garnish your bowls with extra parsley, cilantro, and dill.
- 3 eggs
- 4 tablespoons olive oil (or schmaltz)
- ¾ cup matzo meal
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon pepper
- 2 cups + 2 tablespoons water, divided
- 1 onion, diced
- 4 cloves garlic, diced
- 3 carrots, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup Swiss chard, chopped
- In a medium-sized bowl, combine the eggs and 3 tablespoons of the oil. Add the matzo meal, salt, baking powder, pepper, and 2 tablespoons of water. Mix well, then cover and put in the fridge for an hour to firm up.
- Put the remaining oil in a large pot and heat to medium-high heat. Add the onion, garlic, carrots and celery. Sauté for 5 minutes.
- Add the broth, water, cilantro, parsley, and dill to the pot. Simmer for 30 minutes.
- Take the matzo mixture out of the fridge and form into 8 golfball-sized balls.
- Drop the balls into the soup, cover, and simmer for 20 minutes.
- Add the Swiss chard and cook for 2 more minutes.
- Optionally garnish the soup with more fresh herbs, then serve.
| Calories per Serving | 223 |
| Total Fat | 13.2 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 84.8 mg |
| Total Carbohydrates | 17.9 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 5.2 g |
| Sodium | 722.9 mg |
| Protein | 8.3 g |
