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 bowl, a medium pot, and a large stockpot.
STEP TWO – Make the Matzah Balls
½ cup matzah meal
½ teaspoon fine sea salt
½ teaspoon ground pepper
2 large eggs
2 tablespoons canola oil
2 tablespoons vegetable broth
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 incorporated.
- Cover 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 peeled and chopped onion
3 peeled and 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.
- Set aside.
STEP FOUR – Assemble the Soup
6 cups vegetable broth
2 tablespoons fresh dill
1 tablespoon fresh parsley
- Fill the medium pot with water and bring to a boil.
- Use your hands to roll the matzah mixture into 12 balls.
- Drop into the boiling water, reduce the heat to a simmer, and cook covered for 30 minutes.
- In the large stockpot, bring the 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 matzah balls
Exchanges: 2 starch, 1 veg, 1 fat