Ingredients with Measurements:
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary
- 6 cups chicken broth
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Soup ladle
- Soup bowls
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, whisk together the matzah meal, eggs, vegetable oil, seltzer water, salt, and pepper until well combined. Cover and refrigerate for 30 minutes.
3. In a large pot, heat the olive oil over medium-high heat. Add the diced butternut squash, salt, pepper, and chopped rosemary. Cook for 10-12 minutes, stirring occasionally, until the squash is tender and lightly browned.
4. Add the chicken broth to the pot and bring to a boil.
5. Using a soup ladle, scoop the matzah ball mixture into small balls and drop them into the boiling broth. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, until the matzah balls are cooked through.
6. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven: 400°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 330
- Fat: 20g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 4g
- Sodium: 1150mg
Substitutions for ingredients:
- Butternut squash: Acorn squash, pumpkin, or sweet potato
- Rosemary: Thyme or sage
- Chicken broth: Vegetable broth or water
Variations:
- Add cooked shredded chicken to the soup for extra protein.
- Use gluten-free matzah meal for a gluten-free version.
- Add a can of drained and rinsed chickpeas to the soup for extra fiber and protein.
Tips and tricks:
- Make sure to refrigerate the matzah ball mixture before cooking to allow the mixture to firm up.
- Use a small cookie scoop to make evenly sized matzah balls.
- To make the matzah balls lighter, use seltzer water instead of regular water.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual soup bowls with a sprig of fresh rosemary on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the matzah balls are too dense, try adding more seltzer water to the mixture.
Food safety advice:
- Make sure to cook the matzah balls thoroughly to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Matzah ball soup is a traditional Jewish soup often served during Passover.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the butternut squash, with a hint of rosemary.
Serving suggestions:
- Serve the soup as a comforting and filling meal on a chilly day.
Related Categories
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Region: Jewish
Taste: Savory, Herbal, Earthy, Aromatic, Comforting