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Homemade Matzo Ball Soup recipe

Matzo Ball Soup

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!

Course Soup
Cuisine American
Keyword Matzo Ball Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 267 kcal
Author Jenn Laughlin - Peas and Crayons

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Recipe Notes

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 1032mg 43%
Potassium 326mg 9%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g 6%
Vitamin A 204.1%
Vitamin C 8.3%
Calcium 5.2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.