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"Cooking with Grace" Matzoh Ball Soup

BAM! It's Compassionate Cooking Sundays!

Credit: Grace Rosano/@graciemrosano

Credit: Gemini by Google
Credit: Gemini by Google

Ingredients


Soup Ingredients

8-10 cups of water

5-6 tsp Better Than Bouillon No Chicken Base (or veggie broth)

3-4 medium carrots sliced

1 medium parsnip peeled and chopped

3 celery ribs sliced

1 large onion chopped

3-4 large cloves crushed garlic

½ tsp oregano

½ tsp thyme

1 tsp parsley

Salt and pepper to taste

Fresh dill for serving packs extra flavor. I love it!


Matzoh Balls Ingredients

2 cups matzah meal

1 flax egg (mix 1 tbsp flax meal and 3 tbsp water) (We like Spectrum)

3 tsp baking powder

1/2 tsp salt

¼ cup tahini

1 tsp dried parsley

3/4 tsp garlic powder

A few sprigs of fresh dill (no stems) chopped

1 ¼ cup water

Pepper to taste


Instructions

Matzah Ball Instructions:

  1. First, make your flax egg by combining flax meal and water. Refrigerate for 10 minutes. In a medium-sized bowl, use a spoon to mix matzah meal, baking powder, dried parsley, garlic powder, and salt.

  2. Add warm water, tahini, flax egg, and dill, mixing with a spoon and then your hands until the dough is firm and a bit sticky consistency. Refrigerate for at least a ½ hour.

  3. After refrigeration, measure about a couple tablespoons of dough, form into balls, and place them on a plate. This recipe should yield around 12-15 matzoh balls, depending on their size.

  4. Refrigerate again while making the soup. (cold dough makes it easier to form matzah balls and prevents them from splitting or falling apart while cooking).


Soup Instructions:

  1. Heat a Dutch oven or large pot on medium and add olive oil. Once hot, add onion and sauté for 3 minutes. Add carrots, parsnip, celery, and garlic and sauté another 5 minutes, stirring frequently, adding salt and pepper to taste.

  2. Pour broth into the pot with veggie mixture and add oregano, thyme, and parsley, mixing well.

  3. Bring to a boil. Take matzah balls out of the fridge and carefully add them to boiling soup. Lower heat to a simmer for 25-30 minutes. Serve immediately, ladling a few matzah balls and soup into the bowl.

  4. For leftovers, separate matzah balls from soup and store them in air-tight containers in the fridge for up to 5 days.

 

Compassionate Fun Fact!

Speaking of balls......

Joy is the most wonderful ball of joy.




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