Matzoh Ball Soup Recipe Bobby Blues

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.

Gather ingredients from the supermarket including carrots, dill, parsley, zucchini, corn, and chicken thighs.

Start with 8 cups of water and add another 8 cups of chicken broth to a large pot.

In a mixing bowl, combine 2 eggs, 2 tablespoons of vegetable oil (or schmaltz), and mix well.

Add chopped fresh parsley and a little bit of red pepper flakes to the matzoh ball mixture.

Add 1 cup of matzoh meal to the mixture and stir until combined, but do not overmix.

Refrigerate the matzoh ball mixture until ready to use.

Peel and chop 5 carrots, 5 celery stalks, and 5 onions, and add them to the pot with the broth.

Add the chicken thighs to the pot, as they take longer to cook.

Bring the pot to a rolling boil, then reduce the heat to a simmer.

Wet your hands and roll the matzoh ball mixture into balls, aiming for about 12 balls.

Drop the matzoh balls into the simmering broth carefully.

Simmer the matzoh balls for 25 minutes, ensuring they do not overcook or fall apart.

After 25 minutes, check the size of the matzoh balls; they should have grown larger.

Cook for an additional 15 minutes to ensure everything is cooked through.

Remove the chicken thighs from the pot, shred the meat, and return it to the soup.

Taste the soup and adjust seasoning with sea salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens