Description
This comforting and aromatic soup combines fluffy matzo balls with a vibrant, turmeric-infused vegetable broth, making it a perfect dish for any occasion.
Ingredients
Scale
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or schmaltz (chicken fat)
- 1/4 cup water or chicken broth
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder (optional, for fluffier matzo balls)
- 1 tbsp fresh dill or parsley, chopped (optional)
For the Soup:
- 8 cups vegetable broth or chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 large parsnip, sliced (optional)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 tsp turmeric powder
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground cumin (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1/4 cup fresh parsley or dill, chopped (for garnish)
- 2 tbsp olive oil or vegetable oil
Instructions
- Prepare the Matzo Balls:
- In a large bowl, whisk together the eggs, oil, water (or broth), turmeric, salt, and pepper.
- Stir in the matzo meal (and baking powder, if using) until well combined. If desired, add chopped dill or parsley.
- Cover the mixture and refrigerate for at least 30 minutes, allowing the matzo meal to absorb the liquid and thicken.
- Prepare the Soup:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, celery, parsnip, and green beans. Cook for an additional 5-7 minutes until the vegetables begin to soften.
- Stir in the turmeric, ginger, cumin, black pepper, and salt, cooking for another 2 minutes to let the spices bloom.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer while you prepare the matzo balls.
- Cook the Matzo Balls:
- Bring a large pot of salted water to a boil.
- Wet your hands and form the chilled matzo mixture into small balls (about the size of a walnut). Drop them into the boiling water.
- Once all the matzo balls are in the pot, reduce the heat to a simmer. Cover and cook for 30-40 minutes, until the matzo balls are cooked through and have floated to the top.
- Combine and Serve:
- Carefully transfer the cooked matzo balls to the soup pot using a slotted spoon.
- Add the diced zucchini to the soup and let it cook for another 5 minutes until tender.
- Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls, making sure each serving has a few matzo balls. Garnish with fresh parsley or dill.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Matzo balls can be made ahead of time and refrigerated until ready to cook.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Jewish, Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg