Matzo Ball Soup

5 Jan

Matzo Ball Soup is simple, and packs super flavor.  Hailed for its cold curing properties, Matzo Ball Soup rivals chicken soup for the ultimate cold remedy.

Matzo Ball Soup is simple, yet it packs some super flavor.  Hailed for its cold curing properties, Matzo Ball Soup rivals chicken soup for the ultimate cold remedy.  Perfect for those with diet restrictions, such as, vegetarians or those on kosher diets.

Matzo Balls are Jewish dumplings made from matzo meal.  They are super easy to make with minimal seasoning, but they absorb all the delicious flavors from the broth or stock in the soup, making them taste amazing.  When forming the balls, the dough is very sticky and it is extremely important to keep your hands wet when working with it.  During the boiling process, the Matzo Balls swell and should come out light and fluffy.  They can be frozen or placed directly in soup, as this recipe calls for.

A little tip for if you want to make a bunch of Matzo Balls, you can freeze the uncooked matzo ball mixture in ice cube trays.  When needed, drop frozen matzo balls in boiling water and cook for 35 to 40 minutes, then add to soup.  Kids love them in different shapes!

This recipe is ment to be used with a food processor, making it a snap to grate all the veggies.  Using a small grate and then simmering the veggies and soup for 1 1/2 hours makes them super tender, and they add so much flavor to the soup.  When eating, the veggies almost melt in your mouth they are so perfect.  If you do not have a food processor, you can always grate everything by hand, although it would take a little time.  You can also finely chop all the veggies if you wish.

 


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The Hungry Wife