Speedy Quick Matzo Ball Soup
During the Jewish Passover Seder this filling soup signals the beginning of the meal and is always the kids’ favorite part of the dinner. Our kids like it so much that I usually make it at least once more during the year. Traditionally matzo ball soup takes a couple of hours to make, and involves many pots, strained herbs, and vegetables, and too many steps for a Scramble meal. This pared down version still satisfies, yet it takes only about 20 minutes of actual work.
- 1 pkg. matzo ball mix (use wheat/gluten-free, if needed) 4.5 oz., sold in supermarkets with kosher foods
- 4 eggs
- 1/2 cup canola or vegetable oil
- 2 tsp. salt
- 8 cups reduced-sodium chicken or vegetable broth or use any variety
- 3 carrots sliced
- 3 stalks celery sliced
- 1 Tbsp. fresh dill chopped, or use 1 tsp. dried
- 1/4 tsp. black pepper or to taste
- Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and 1/2 cup oil, stir and refrigerate for 15 minutes.)
- Set a large pot of water to boil. Once it boils, add the salt to the boiling water.
- Using wet hands, gently form the matzo ball mixture into 1-inch balls and carefully drop them into the water.
- Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, to keep it at a low boil). If you like fluffier matzo balls you may want to cook them for an extra 10 minutes.
- After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot.
- Add the carrots and celery and simmer them for 15 minutes.
- When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the vegetables. Serve the soup immediately with dill and black pepper, making sure to put a matzo ball and some vegetables into each bowl, or refrigerate it for up to 3 days.
Slow Cooker Directions
- Prepare the matzo ball mix as directed, form into balls and refrigerate (do not cook them in boiling water.) Place the remaining ingredients in the slow cooker, and cook on low 8 - 10 hours or on high 4 - 5 hours. Gently drop matzo balls into the soup, turn the slow cooker to high, and cook 20 - 30 minutes more until they are done to your liking. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Beat and refrigerate the eggs, assemble or cook and refrigerate the matzo balls, slice the carrots and celery, chop the dill if using fresh, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Use fresh dill, and sprinkle a little extra over each bowl. Tip: Matzo ball soup is not just for Jewish families during Passover, just as corned beef and cabbage appeals to more than just the Irish on St. Patty’s Day! This is a delicious, comforting soup that’s great any time of year. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 18g, 28%; Saturated Fat: 3g, 13%; Cholesterol: 110mg, 37%; Sodium: 430mg, 18%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 2g, 6%; Sugar: 2g; Protein: 9g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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