"Mom’s" Matzah Ball Soup

This is part one of the 4th Annual Passover Sedar, my mom’s matzah ball soup. I suppose that everyone has their own variation for this delicious soup, and this particular version is one that I have enjoyed for several decades. While the matzah balls are not completely from scratch, you will never know the difference, I promise.

Unfortunately I did not get any “after” pictures of the soup following the completion, but I made this soup again, for my Family Sedar, tomorrow night.

Here is the recipe, serves about 8 to 10, with some leftovers.

Ingredients:

Printable Version

2 boxes Manischewitz Matzah Ball Soup Mix (each comes with 1 soup mix and 1 matzah ball mix)
1 32 ounce chicken stock (low sodium)
2 Kosher chicken bouillon cubes
1 teaspoon ground ginger
2-3 bay leaves
1/4 bunch dill, chopped
~1/2 bunch celery, including leaves
~ 8 carrots, diced
1 leek finely diced
4 small yellow onions, diced
1/2 cup vegetable oil (I always use Crisco)
4 eggs

Fill a large 10 quart stock pot with about 4 quarts of water and 32 oz Chicken Stock. Bring to boil.

Add 1 bag of Manischewitz soup mix (Not matzah), 2 kosher bouillon cubes, ginger, and bay leaves. Boil for about 5 minutes.

Add all vegetables, dill, celery, carrots, leek and onions. Cover and continue to boil.

While soup is boiling, add vegetable oil and eggs to a medium bowl and whisk until combined. Add 2 bags of matzah mix from Manischewitz boxes. Mix again, cover and refrigerate for 15 minutes.

When 15 minutes is up, place a sheet of wax paper or parchment paper and take small dollops of the matzah mix and place onto wax paper. Do near sink and wet fingers to prevent sticking. Do not roll balls, just form balls quickly to keep them light and fluffy.

Once all are completed, add to boiling soup, reduce heat to low and cover. Cook for at least 2 more hours. Serve hot and Enjoy!!

**One thing I forgot to note is that you could swap the cubes and the stock for veggie and this would be completely vegetarian!**

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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12 Responses to "Mom’s" Matzah Ball Soup

  1. Angela says:

    I love maztah ball soup, but was always intimidated by the prospect of having to make matzah balls. This sounds pretty simple, though – I think I might try it out tonight, thanks!

  2. I always thought it was harder that this too. I made it for the first time last year…never looked back. THe key is smaller matzah balls

  3. Justine says:

    Seeing this just made me call my mom and ask her to make me some. Seriously.

  4. haha, awesome. Soon I'll have a picture to go along with it.

  5. DailyChef says:

    Agree with Angela. This seems much simpler than I would have imagined. Really look forward to making this.

  6. Don't tell my mom that!! 😉

  7. Peggy says:

    I've always wanted to try matzah ball soup, and this may be the one i try!

  8. awesome. you can definitely play around with the veggies, but I'd highly recommend the leek

  9. Angela says:

    Hey Evan, do you know of any recipes for vegetarian matzah ball soup?

  10. Sure. You could just substitute the Chicken stock for Vegetable stock and use vegetable stock bouillon cubes. The rest is vegetarian

  11. Angela says:

    Ha, I'm sorry, I'm an idiot. I missed that the first time around.

  12. Adrienne says:

    Our mom's version is always the best! I'm glad your mom uses vegetables. A lot of people go sans-veg, and I think it makes it boring!

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