Matzo ball soup is like chicken noodle but better. This version is made with celery, carrots, parsnips, and chicken for a hearty meal to compliment the fluffy matzo balls.

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While mentally preparing dinner tonight I decided upon this soup, partly in honor of the holiday of Hanukkah. Although I am not Jewish, I can still enjoy the food, right?!

Unfortunately I misplaced my copy of the recipe and had to ask Kate for a refresher. She responded with, “I was JUST thinking about those recipes today!”. She did warn me that, like her veggie lasagna, this recipe is an original concoction without a solid recipe.

That being said, alternative vegetables and seasoning are at your mercy. With Kate’s guidance and a few suggestions from Smitten Kitchen’s recipe, the end result turned out pretty darn tasty!

This recipe makes fluffy matzo balls. I know some people prefer dense matzo balls so if you fall into that category, when shaping the dough balls go ahead and squeeze while rolling and shaping until they feel firmer.

If you would like to make this vegetarian friendly use vegetable broth and omit the chicken.

MATZO BALL SOUP

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Yield: 8 servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MATZO BALLS

• 1 bag matzo ball mix
• 2 eggs
• 1/4 cup vegetable oil

SOUP

• 2 quarts reduced sodium chicken broth or vegetable broth + 1 quart water
• 3 stalks celery, cut into chunks
• 3 carrots, peeled and thickly sliced
• 2 parsnips, peeled and thickly sliced
• 2 garlic cloves, cut horizontally in half
• 1 bay leaf
• 1 Tbsp fresh parsley
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cooked chicken (optional)

Directions

1. In a medium bowl mix the eggs and oil. Add the matzo ball mix and stir together until uniform. Cover and let sit for 15 minutes.
2. Bring 2.5 quarts of lightly salted water to a boil.
3. Using wet hands gently form matzo balls into the size of walnuts*. Carefully drop into the boiling water, cover, reduce heat to a simmer and cook for 30 minutes.
4. While the matzo balls cook, in a separate pot bring broth to a simmer.
5. Add the veggies, garlic, bay leaf, parsley, salt, and pepper. Cook for at least 30 minutes. Add chicken and cook another 5 minutes.
6. Remove the bay leaf and garlic clove halves (or keep if desired) and remove from heat.
7. To serve, add finished matzo balls to individual bowls and ladle the soup over.

Notes

*If you prefer denser matzo balls, squeeze while rolling and shaping until they feel firmer.

Source: Smitten Kitchen, with adjustments according to Kate and myself.

Post updated 12/5/21, photo above is the original.

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