Matzah Ball Soup
Matzah Ball Soup
Matzah Ball Soup is some true comfort food. The health benefits are extensive when you use high quality ingredients. When you make homemade stock, the collagen from the bones aide in hydration, skin elasticity, hair growth, nail strength, and bone health to name a few. The homemade stock is made sustainably from high quality vegetable scrapes so it's loaded with vitamins. The homemade stock is much richer than store bought. If you have the time, I do suggest making the stock from scratch. It's mostly hands-off time anyway. The seltzer in the matzah balls make them very light and fluffy. The dill adds freshness. That's what makes this "just right."
Equipment
- 2 large stock pots
- food processor
- medium bowl
- whisk
- spatula
Ingredients
Soup
- 2 qts my homemade sustainable chicken stock see recipe below
- 1 large white or yellow onion
- 2 organic carrots
- 2 organic celery sticks
- 3 garlic cloves
- 1/4 cup fresh dill
- 1 tbs organic olive oil
Matzah Balls
- 6 sheets of matzah
- 5 tbs chicken schmaltz/ organic butter/olive oil
- 4 large organic eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/4 fresh cracked black pepper
- 2 tbs seltzer water
- 2 tbs homemade chicken stock
- 1/4 cup fresh dill
Instructions
- If you haven't already, make my https://zahavalox.com/homemade-sustainable-chicken-stock/
Matzah Balls
- Take the matzah and place it in a food processor and process until they are very fine crumbs (resemble bread crumbs). You'll need 1 cup of crumbs.
- In a medium bowl, whisk the eggs and add the schmaltz (butter or olive oil), chicken stock, garlic powder, onion powder, fresh dill, salt and fresh cracked black pepper. Add the matzah crumbs and mix to combine. Add the seltzer and mix to combine. Place this in the refrigerator for a minimum of 30 minutes.
- Place a large stock pot filled water over high heat and let it come to a boil. Reduce the heat to a gentle simmer. Season with a few tbs of kosher salt. Take the matzah ball mixture out of the refrigerator, wet your hands, and shape into golf ball-sized balls. Place them in the simmering water and cook for 45 minutes. Transfer into the soup pot mixture if serving immediately. If not, you can place in a container with some of the cooking liquid so they don't dry out.
Soup
- Meanwhile, mince the garlic, dice the onion, chop the celery and carrots. In a large stock pot, over medium heat, place 1 tbs of olive oil in the pot and add the onion, carrots and celery. Cook until soft about 5 minutes. Add the garlic and cook another minute. Add 2 quarts of my homemade chicken stock and cook 10 minutes. Add the matzah balls if serving immediately.
- To serve, add the soup to individual bowls, add a matzah ball (or 2) and garnish with fresh dill.
Notes
** Amazon Affiliate - I may receive compensation.Â
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