Craving a bowl of matzo ball soup? Here’s a tasty tutorial on how to make matzo balls!
This recipe makes me do a happy dance around the kitchen.
It is so GOOD!
It’s also a great change of pace from the typical broth based soup and makes an excellent meal to take to work for lunch the following day!
During the colder months we almost always have matzo ball soup on our weekly menu. Dubbed Jewish Penicillin, this comforting soup is a warm hug on a cold day and perfect for when you’re feeling under the weather.
Of course to make matzo ball soup, you’ll need some matzo balls! Here’s my tutorial with photos to help you along the way!
How To Make Matzo Balls
Let’s get our matzo ball (and matzo ball soup) on with this easy peasy tutorial!
- 1 pkg Manischewitz matzo ball soup mix
- 1 pkg baby carrots, chopped into discs
- 1/2 pkg celery, diced
- 1 large white onion, diced
- 3 cloves of garlic, minced
- 3 TBSP olive oil
- 2 large eggs
Seasonings, add to taste
- freshly ground black pepper
- kosher salt
- garlic powder
Two of my favorite healthy mix-ins:
- Superior Touch Better Than Bouillon Veggie Base
- Mrs. Dash Italian Medley
I also love adding extra parsley (dried or fresh) to give the soup some pretty green!
- Chop, dice and mince your veggies (see above)
- In a stockpot, drizzle approx. 1 tablespoon of olive oil over onions, garlic, and celery.
- Sauté on medium-high until veggies appear translucent, stirring occasionally
- While the veggies are cooking, make matzo balls.
- Gently whisk 2 eggs with 2 tablespoons of olive oil in a small bowl.
- Add contents of pouch 1 (crushed matzo mix) to eggs and olive oil and mix thoroughly.
- Refrigerate for 15 minutes.
13. Once your timer goes off and your balls are ready (um… yeah. moving on!) pour the matzo ball pot contents into your stockpot. Soup, balls and all! Taste again and adjust seasonings to taste. 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, then another in an hour. Portion out remaining bowls into glass to-go bowls with lids and refrigerate to take to work or to enjoy later.