Matza ball soup is a traditional dish full of flavor and warmth. Combining light and fluffy balls with a nutritious chicken and vegetable broth, it's ideal for comforting yourself on cold days or when you're looking for a flavorful and meaningful meal.
The preparation requires patience and love, from making the matza balls to their incorporation into the soup, resulting in a dish that captivates both through its texture and aroma.
Matza Ball Soup
Ingredients
½ cup of Matza flour
8 cups of Chicken broth
2 Eggs
2 teaspoons of Seltzer water
1 Onion
1 Celery stalk
2 Parsnips
2 Carrots
2 cups of Beet greens
1 tablespoon of Grape seed oil
2 tablespoons of Dill
½ teaspoon of Salt
Preparation
Step 1 : Start by beating the eggs in a medium bowl until they form a slight foam.
Step 2 : Next, add the oil, salt, and seltzer water, gently mixing with a wooden spoon until obtaining a smooth mixture.
Step 3 : Gradually, incorporate the matza flour, carefully mixing it into the batter until the dough absorbs it completely.
Step 4 : Once ready, cover the bowl and refrigerate for at least one hour.
Step 5 : Then, in a large pot, heat the oil and sauté the onion until it becomes translucent.
Step 6 : Add the celery and cook for another five minutes.
Step 7 : Next, add the carrots and parsnips, then pour in the chicken broth.
Step 8 : Bring everything to a boil, then reduce the heat to simmer and cook slowly.
Step 9 : Meanwhile, in a pot of boiling salted water, take small portions of the dough with your hands, dampened, and form balls.
Step 10 : Cook these in the boiling water over low heat for about thirty minutes, covering the pot with a lid during cooking.
Step 11 : Once the matza balls are cooked, remove them and add them to the chicken soup.
Step 12 : Finally, you can garnish with dill or parsley before serving, highlighting the fresh and delicious aroma of the dish.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
