Matzo Ball Soup with Spring Vegetables


This is a staple in our house.  Substitute just about any vegetables you have!


Matzo Balls:

2 Tbs canola or sunflower oil

2 large eggs, beaten

1/2 Cup matzo meal

2 Tbs chicken broth or water

1 tsp salt

1/2 tsp dried dill (or 1 Tb chopped fresh) (optional)

1 Tb chopped chives (optional)


2  quarts chicken broth

1-2 carrots, chopped

2-4 cups chopped spring vegetables: baby bok choi, baby kale, arugula, spinach, asparagus, etc



For Matzo Balls:

Combine eggs, oil, and broth/water.  Add remaining ingredients and stir until combined.  Chill for 15 minutes minimum.

For Soup:

In the meantime, bring 2 quarts chicken broth to a simmer and add carrots and vegetables.  Simmer for 5-10 minutes.  Bring pot to a boil and bring matzo ball mixture out of the refrigerator.  Form matzo balls 1 inch in diameter and drop into the pot.  Reduce heat to a low simmer and cover.  Cook for 20-30 minutes.

Salt and pepper to taste


Kristen Kordet

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