Matzah balls are boiled dumplings used in traditional Jewish matzah ball soup during Passover when unleavened bread is required. Inspired by the German knödel, matzah balls are light and fluffy and served in a flavorful broth with vegetables and fresh herbs.
STEP ONE – Preparations
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper.
- Get out a medium mixing bowl, a medium pot, and a large stockpot.
STEP TWO – Make the Matzah Balls
2 large eggs
½ cup matzah meal
2 tablespoons canola oil
2 tablespoons vegetable broth
½ teaspoon fine sea salt
½ teaspoon ground pepper
1 tablespoon minced chives
- In the medium mixing bowl, combine the matzah meal, salt, and pepper.
- Add the eggs, oil, broth, and chives and mix until just incorporated.
- Cover the mixture and chill in the refrigerator for 1 hour.
STEP THREE – Roast the Vegetables
3 peeled and chopped carrots
2 peeled and chopped parsnips, turnips, or rutabaga
1 medium chopped onion
3 chopped garlic cloves
2 large chopped celery stalks
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground pepper
- Place the vegetables on the baking sheet and toss with the oil, salt, and pepper.
- Roast for 30 minutes, tossing every 10 minutes, until golden brown and tender.
- Remove the vegetables from the oven and set aside.
STEP FOUR – Assemble the Soup
6 cups vegetable broth
2 tablespoons fresh dill
1 tablespoon fresh parsley
- Fill ¾ of the medium pot with water and bring to a boil.
- Take out the matzah mixture and use your hands to roll into 12-14 balls.
- Drop the matzah balls into the boiling water, reduce the heat to low, and simmer covered for 30 minutes.
- In the large stockpot, bring the vegetable broth, dill, and parsley to a boil.
- Add the roasted vegetables and reduce the heat to a simmer.
- Add the matzah balls and adjust the seasoning to taste.
- Ladle the soup into bowls and serve hot.
Recommend Serving Size: 2 cups of soup plus 3-4 matzah balls
Exchanges: 2 starch, 1 veg, 1 fat