The Jewish holidays are around the corner and what would they be without a comforting bowl of Matzo Ball Soup! While many think it has to be chicken broth, this easy recipe will not only warm you up on those cold nights, but make you smile from ear to ear. The best part, (if this soup isn’t gone the first night), is it only gets better with time, so make a large batch and eat it all week!
1/2 bag baby carrots
3 celery stalks
1/2 batch parsley (at least 5 sprigs)
1/2 batch dill (at least 6 sprigs)
1 cheese cloth
1/3 cup oil (i like right blend)
1/2 tsp pepper
1/2 tsp baking powder
1/2 tsp cumin
1 package Streit’s matzo ball & soup mix
1 package Goodman’s matzo ball & soup mix
1/2 12oz package Manischewitz Fine Egg Noodles
Prep Time: 20 Mins | Cook Time: 2 Hrs | Total Time: 2 Hrs 20 Mins
Place parsley and fill in cheese cloth. Tie to close and then place in large soup pot.
Cut celery stalks into thirds and place in pot. Throw in as many baby carrots as you like (for me the more the merrier), and add the white carrots. Peel onion and turnip, and make small slits in top and bottom for some added flavor. Add to pot.
Fill water to top of soup pot and add the streits and goodmans soup mix packets. These packets are vegetarian, no chicken/meat ingredients. Cook until boils, then lower flame and cook 2 hours. Add pepper to taste. You can serve that night, or even better the next day! Place entire pot in fridge.
Break two eggs in a bowl and add 1/3 cup cooking oil to the eggs. Mix oil and eggs with a fork. Do not whip. Add 1 package Matzo Ball Mix (or 1 cup matzo meal) to the eggs and oil. Mix well. Add cumin (this is the secret ingredient, sure to make your matzo balls light, fluffy, and flavorful!).
Let stand for 30 minutes. The longer you let the matzo balls sit, the fluffier they will get. (I like to make this first thing when I get home and then leave in the frige covered with saran wrap for 1-3 hours, and then make last.)
Heat up another soup pot with boiling water. With wet hands (if not it will stick to you), form small balls about the size of walnuts.
Add matzo balls to boiling water. On a low flame, cook for 20 minutes with cover on pot.
Remove from water. I keep the matzo balls in a separate pot or Tupperware, which keeps them from breaking up after a few days.
My favorite part of the soup is the noodles! And it’s the simplest part too. Bring a small pot of water to boil. Put in the Manischewitz Fine Egg Noodles for about 5mins and drain.
I keep these in a separate pot or Tupperware as well, and add to soup when serving, as some people love lots of noodles, some want just a hint. (we know where I stand on this)