Green Vegetable Matzo Ball Soup

 

Active time: 30 minutes
Total time: 2 hours
Serves: 6-8

While classic matzo ball soup may be the Jewish form of penicillin, we’ve updated the classic with a Passover-worthy “karpas” twist— thanks to bright parsley and celery. Stop buying matzo ball mix and learn how easy it is to make your own. You can find Kosher baking powder for Passover where you buy your matzo or feel free to omit it for slightly less fluffy matzo balls!

Equipment

  • Blender

Ingredients

  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 4 celery ribs, chopped

  • 2 medium zucchini, chopped

  • 5 cloves garlic, chopped

  • 1 tsp dried thyme

  • 6 cups chicken or vegetable broth

  • 2 cup parsley, chopped

  • 2 cup spinach, chopped

  • Juice of 1 lemon

  • Zest of 1 lemon

  • Sea salt and pepper, to taste

Matzo Balls

  • 1 cup matzo meal

  • ½ tsp baking powder, kosher for Passover

  • 1 tsp sea salt

  • ¼ tsp onion powder

  • ¼ tsp garlic powder

  • 4 large eggs

  • ¼ cup oil

  • ¼ cup sparkling water

  • 2 tbsp parsley

  • Stock

Preparation

  1. Heat oil in a large pot over medium heat.

  2. Add onion, celery, and zucchini. Cook until the vegetables begin to soften, about 5-6 minutes.

  3. Add garlic, thyme, and broth. 

  4. Bring to a boil and simmer until the vegetables are tender, about 8-10 minutes.

  5. Add parsley, spinach, lemon zest, and juice, stirring to combine.

  6. Using a blender, work in batches, blending until smooth.

  7. Make the matzo balls: whisk the eggs and oil until smooth. In a separate bowl, combine matzo meal, baking powder, sea salt, onion powder, and garlic powder.

  8. Add the matzo meal mixture to the eggs. Add the sparkling water and parsley. Stir to combine.

  9. Cover and refrigerate for 30 minutes. Meanwhile, bring a large pot of broth to boil.

  10. Roll matzo meal mixture into 12-14, 1-inch balls, being careful not to overwork.

  11.  Drop into the broth, one by one. Reduce heat to a simmer, cover, and cook for 30-40 minutes, keeping covered for at least 30 minutes (no peeking!).

  12. Serve the soup with matzo balls and chopped parsley.

Notes:

  • Get the kids involved by measuring out the matzo ball ingredients and inviting them to shape the mixture into balls.

 
Olivia Brinkpassover, passover_dinnerComment