Matzo Ball Soup
Discover the rich flavors of cultural diversity with our Matzo Ball Soup recipe. Perfect for four, this dish combines tradition and modern ingredients in just 45 minutes.
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Ingredients
For the Matzo Balls:
2 cups almond flour
½ cup coconut flour
¼ tsp baking soda
1 tsp salt
¼ cup coconut oil, melted
6 eggs
2 TBSP herbs of choice, fresh, chopped (I used dill and parsley)
For the Soup:
1 TBSP olive oil
1 cup onion, chopped
¾ cup celery, diced or sliced
1 cup carrots, diced or sliced
4 cloves garlic, minced
8 cups broth, chicken or vegetable
1 cup chicken, cooked and chopped or shredded
2 TBSP herbs of choice, fresh, chopped
1 ½ tsp salt
½ tsp pepper
For the Matzo Balls:
200 gram almond flour
75 gram coconut flour
¼ tsp (1.25 ml) baking soda
1 tsp (5 ml) salt
56 gram coconut oil, melted
6 eggs
2 TBSP (30 ml) herbs of choice, fresh, chopped (I used dill and parsley)
For the Soup:
1 TBSP (15 ml) olive oil
52 gram onion, chopped
76 gram celery, diced or sliced
108 gram carrots, diced or sliced
4 cloves garlic, minced
1893 ml broth, chicken or vegetable
140 gram chicken, cooked and chopped or shredded
2 TBSP (30 ml) herbs of choice, fresh, chopped
1 ½ tsp (7.5 ml) salt
½ tsp (2.5 ml) pepper
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Instructions
- Preheat the oven to 350°F (180°C).
- Gather and prep ingredients.
- Heat a large pot over medium high heat.
- Add olive oil and allow to heat.
- Add in onion, celery, and carrots. Saute until onions become translucent 8-10 minutes.
- Add garlic and saute until fragrant 1-2 minutes.
- Add broth and chicken.
- Add herbs and seasoning.
- Bring to a low simmer while we prepare our matzo balls.
- Line a sheet tray with parchment paper and set aside.
- In a medium bowl add all the ingredients for the matzo balls. Mix well with a spoon or spatula.
- Using a spoon or large cookie scoop, scoop 2 TBSP of batter and roll into your hands to create a ball. Place on the sheet tray with parchment. Repeat until all the batter is used. You should get 10-12 balls.
- Bake matzo balls for 12-15 minutes or until golden and cooked through.
- Serve each bowl of soup with 2-3 matzo balls. Enjoy!
Nutritional Info
Storage
Store the matzo balls and the soup separately, as they will dissolve if left in the broth. Only place the matzo balls in soup when ready to serve for the best texture and consistency.
Notes
For the herbs of choice, I used dill and parsley.
Instead of using the oven to cook the matzo balls, you could drop the balls into the soup to cook, although they won’t hold their shape as well. If you choose to cook them this way, freeze the balls for 10-12 minutes before dropping into the broth with a spoon.
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