A Warm Mazo Ball Soup For Passover!
An easy, uncomplicated version for a Traditional Meal :)
Success!!! I have made my first Matzo Ball soup for the first time and Loved it!!! :)
What are Matzo balls?
They are pretty much cultural dumplings. Since during the days of Passover Jewish people avoid any food with leavens, breadcrumbs are replaced with matzo crumbs.
Itās pretty much a simple seasoned dough mixture made of: cracker (matzo) meal crumbs, eggs and fat.
Theyāre steamed in a pot with seasoned water and then placed in a chicken / vegetable soup where they soak up all the delicious flavors as they cook.
There are so many variations of Matzo Ball soup but I found this one to be simple and very satisfying :)
HOPE YOU LIKE IT!
Matzo Ball Soup - Passover Recipe!
@Cooknbake:
Ingredients:
For the Matzo Balls:
1Ā½ cups matzo meal crumbs
2 tsp salt
Ā½ tsp pepper
2 cups hot water/chicken broth
Ā½ cup vegetable or canola oil
3 large eggs
Oil for frying
1 Large onion, peeled and cut into 4 pieces
2-3 large carrots, peeled and sliced
1 large Zucchini, peeled and sliced
2.5 liters of boiling water
1.5 tablespoons chicken soup powder
Salt and pepper to taste
1Ā½ tablespoons chicken soup powder
1 bunch of fresh dill
1 bunch of fresh parsley
Method:
For the Matzo Balls:
-In a medium sized bowl, mix Matzo crumbs with salt.
-Add water and mix well.
-In a separate bowl mix together eggs and oil, whisk until smooth.
-Add to the Matzo ball dough and mix well.
-Cover the bowl and refrigerate for 1 hour to absorb the moisture.
-With wet hands make (ping-pong sized balls (they will puff up while cooking!) and arrange on a plate.
-Boil water with a tablespoon of salt and add in the Matzo Balls.
-On medium heat let simmer and cook for 20-25 minutes.
-Scoop out the Matzo Balls, place on a plate, cover and set aside to cool (or refrigerate until it is time to serve).
-Heat the oil in a large, deep, non-stick pan. Add the onion, carrots and zucchini. Cook and stir for 2-3 minutes.
-Add boiling water, salt and pepper to taste (feel free to spice it up to taste!) and the chicken soup powder and stir well until all the powder melts. Place the fresh parsley and dill on top (they will be removed by the end of the cooking).
-Cook the soup on medium heat for about 30 minutes, or until the vegetables are tender.
-Remove the parsley and the dill.
(If you want a clear soup, you can use a strainer).
-Heat up the soup, add the Matzo balls carefully, one by one and cook in the soup for 5-7 minutes.
Serve in bowls and ENJOY!
Hope you liked!
and Happy Holidays !!!
Simple Recipes @Cooknbake :)
For a few Passover meal Ideas you can click HERE, for my recent Passover post
Have a great week!
Much Love ā¤ļø
@Cooknbake
Simple recipes for any home :)
