Wednesday, March 14, 2012

Matzo Ball Soup

This is a soup my mom always made after a turkey. She learned it from a friend of hers, once upon a time. We loved it in our house... and now my family loves it as well.


Matzo Ball Soup

3L Chicken or Turkey Broth (approximate)
4 Carrots, cut in thin sticks
2 Parsnips, cut in thin sticks
2 Celery Stalks, sliced cross-grain
2-3 cups chicken or turkey

2 Tbsp Vegetable Oil
2 large eggs, slightly beaten
2/3 cup Matzo Meal
1 tsp salt (or less.. if you want)
2 Tbsp soup stock or water

In a bowl blend the oil, eggs, Matzo meal and salt together. And soup stock/water and mix until uniform. Cover and place in the fridge for 15 minutes.

Throw the broth (homemade or store-bought) in the big pot with the carrots, parsnips, celery and chicken/turkey. Allow veggies to cook.

Bring soup to a boil, reduce to simmer, and form 1 inch balls of the matzo ball mixture and drop into the pot. Cover and let cook for 30-40 minutes.

Serve.. generally it works out to 1 matzo ball per bowl. In this house we tend to do 2, so I double the matzo ball part of the recipe.


We really enjoy this soup.. it's super easy to make with leftovers after a turkey dinner. This last time baby even got to enjoy the softened veggies and matzo balls and really enjoyed it (she was eating around the carrots to get the chunks of matzo ball though).

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