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!
I’m going to make you a promise that I will try my hardest to keep. I will come up with new recipes this Fall/Winter. Cross my heart. This also means, of course, that I will refrain from eating matzo ball soup everyday, non-stop, until salad weather is once again upon us.
Last year I found myself positively unable to overdose on it and the number of times it graced my plate was a tad excessive. Feeling under the weather? Matzo ball soup! Husband deploying overseas? Matzo Ball Soup! Need to squeeze into your skinny jeans? Matzo ball soup! Locked yourself out of the house without pants on again? Um, you’re screwed.
I know I’ve totally mentioned mazto ball soup a million and one time already in my What I Ate Wednesday posts, so once again I’m begging you, put these balls in your soup.
Matzo Ball Soup
This is my family’s go-to recipe for matzo ball soup. Love it so!
Matzo Ball Soup
Yield 4-6 servings
- 16 oz vegetable broth/stock (see below)
- 1 pkg Manischewitz matzo ball soup mix
- 1 pkg baby carrots, chopped into discs
- 1/2 pkg celery, diced
- 1 large white onion, diced
- 2-3 cloves of garlic, minced
- 2 large eggs
- 3 tbsp of your favorite 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
two of my favorite mix-ins:
- Superior Touch Better Than Bouillon Veggie Base (I buy the organic vegetarian one)
- Mrs. Dash Italian Medley
- 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 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!
Two of my favorite mix-ins:
special diets and swaps
Feel free to use a 16 ounce pkg of low-sodium chicken broth and you can even add chicken to the soup if you’d like! Leftover roast chicken or rotisserie work like a charm!
Use a 16 ounce pkg of vegetable broth or dissolve Better Than Bouillon Vegetable Soup Base in filtered water to make a speedy, flavorful broth. Done deal!
I seriously can’t get through a cold without this stuff! Matzo ball soup and chicken soup are essentially Jewish penicillin. They cure all ailments and make everything better!
Matzo balls to the rescue!
so . . . how was it?
Swoon. Eat. Repeat. This soup rocks my socks! I’ve made it hundreds of times and it’s amazing each and every way, every single time. We probably make this once a month during colder months and I could probably eat it more often than that if given the opportunity!
If you get a chance to try this homemade matzo ball soup, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!