How to Make Matzoh Ball Soup | Easy Passover Recipe

matzoh meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free, while bread crumbs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

Peel 4 large carrots, 1 turnip, and 1 parsnip.

Chop 3 celery stalks, 2 large onions, and some parsley and dill stems.

Put all the chopped vegetables and chicken breast into a large pot.

Fill the pot with water and bring it to a boil.

Once boiling, add 2 chicken bouillon cubes and lower to a simmer for about 4 hours.

In a mixing bowl, combine oil and eggs, then mix well.

Add a lot of black pepper to the mixture.

Refrigerate the matzoh mixture for a couple of hours while the soup cooks.

Skim off any impurities from the soup as it simmers.

Roll out small matzoh balls, smaller than a golf ball, and set them aside.

Strain the soup twice to remove all solids, collecting the vegetables.

Cut the strained carrots on the bias and put them back into the soup.

Remove the chicken from the bone and add it back into the soup.

Add manischewitz egg noodles to the pot.

Drop the matzoh balls into boiling water and cook until they expand.

Garnish the soup with fresh dill and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens