Make MATZOH BALL soup with me! | Vlogukkah | Jamie Glickman

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.

Chop parsley, peppers, cabbage, celery, parsnips, and carrots.

Add a little bit of extra virgin olive oil to a large pot and let it simmer.

Add chopped vegetables to the pot and season with salt and pepper.

Pour chicken broth over the vegetables and bring to a boil.

Cover the pot and let it simmer for about 20-25 minutes until the vegetables are mushy.

While the soup is simmering, prepare the matzo balls by blending matzo into a fine powder in a food processor.

In a bowl, combine 4 large eggs, 1/4 cup vegetable oil, and 1/2 cup of the boiling stock.

Add matzo meal to the egg mixture along with 1-2 tablespoons of grated fresh ginger and chopped parsley.

Mix the matzo ball mixture and refrigerate until chilled.

Add chicken drumsticks to the soup and cover to cook until the chicken is done.

Start boiling water for the matzo balls once the soup is simmering.

Form matzo balls from the chilled mixture and drop them into the boiling water.

Cover and reduce to a simmer, cooking for about 30 minutes until the matzo balls are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens