Ingredients with Measurements:
- 4 cups chicken broth
- 2 cups water
- 1 medium zucchini, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup matzah meal
- 2 tablespoons water
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, bring chicken broth and water to a boil.
2. Add diced zucchini, dried thyme, black pepper, and salt to the pot. Reduce heat and let simmer for 10 minutes.
3. In a mixing bowl, whisk together eggs and vegetable oil until well combined.
4. Add matzah meal and 2 tablespoons of water to the mixing bowl. Mix until well combined.
5. Let the mixture sit for 10 minutes to allow the matzah meal to absorb the liquid.
6. Using wet hands, form the matzah mixture into small balls, about 1 inch in diameter.
7. Gently drop the matzah balls into the simmering soup.
8. Cover the pot and let the matzah balls cook for 20 minutes.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmering heat
Serving size:
4-6 servings
Nutritional information:
Calories: 285
Fat: 14g
Carbohydrates: 31g
Protein: 9g
Sodium: 665mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
- Zucchini can be substituted with other vegetables such as carrots or celery.
Variations:
- Add cooked chicken or turkey to the soup for a heartier version.
- Add chopped parsley or dill for extra flavor.
- Use gluten-free matzah meal for a gluten-free version.
Tips and tricks:
- Wetting your hands before forming the matzah balls will prevent the mixture from sticking to your hands.
- Letting the matzah mixture sit for 10 minutes before forming the balls will make it easier to handle.
- For fluffier matzah balls, do not overmix the matzah meal mixture.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a matzah ball in the center and garnish with fresh herbs.
Garnishes:
Fresh parsley or dill
Pairings:
- Serve with a side of crusty bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Crusty bread or crackers
- Light salad
Troubleshooting advice:
- If the matzah balls are falling apart, the mixture may be too dry. Add a tablespoon of water to the mixture and try again.
Food safety advice:
- Make sure to cook the matzah balls thoroughly to prevent any foodborne illnesses.
Food history:
Matzah ball soup is a traditional Jewish soup that is often served during Passover. It is believed to have originated in Eastern Europe.
Flavor profiles:
Savory, herby, and comforting.
Serving suggestions:
Serve hot as a comforting soup on a chilly day.
Related Categories
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Region: Jewish/Ashkenazi
Taste: Savory, Herbal, Comforting, Earthy, Aromatic