Matzo Ball Soup Recipe

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A Jewish Classic! Matzo Ball Soup is the Jewish equivalent of Chicken Noodle Soup, with the biggest variation being dumplings made from matzo meal instead of pasta. This is a very filling and delicious soup full of warm flavors that will make you feel loved. Tasting Guidelines: Taste is salty and savory. Weight is light. Texture is soft. Good for low to severe side effects. Best categorized as Jewish comfort food.

Matzo Ball Soup Recipe

A Jewish Classic! Matzo Ball Soup is the Jewish equivalent of Chicken Noodle Soup, with the biggest variation being dumplings made from matzo meal instead of pasta. This is a very filling and delicious soup full of warm flavors that will make you feel loved. Tasting Guidelines: Taste is salty and savory. Weight is light. Texture is soft. Good for low to severe side effects. Best categorized as Jewish comfort food.
Prep Time15 mins
Cook Time2 hrs
Course: Soup
Cuisine: Jewish
Keyword: baked potato soup, jewish, matzo, matzo ball soup, recipes
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $15

Equipment

  • Cutting board
  • Chef's knife
  • Large mixing bowl
  • Large spaghetti pot or stock pot
  • soup ladle

Ingredients

Ingredients

  • 1 c. Matzo meal
  • 2 eggs uncooked and scrambled
  • ½ c. water
  • 1 chicken breast roughly chopped
  • 3 celery stalks thinly sliced
  • 1 yellow onion thinly sliced
  • 3 carrots thinly sliced
  • 3 qt. chicken broth
  • 2 tbsp. olive oil

Flavor Balancers

  • Kosher salt to taste
  • black pepper to taste
  • 1 tsp. red wine vinegar
  • 1 tsp. sugar

Aromatics

  • 2 tsp. rubbed sage
  • 2 tsp. old bay seasoning
  • 2 bay leaves

Instructions

Matzo Balls

  • In a medium mixing bowl, add matzo, eggs, water, and 1 tsp. salt. Mix together until all water is absorbed and matzo forms a firm paste. Allow mixture to rest approximately 20 minutes.

Soup

  • Heat a large spaghetti pot over medium heat. Add olive oil, celery, onion, chicken, and carrots. Stir fry until onions are translucent and chicken is thoroughly cooked. Add red wine vinegar to deglaze pan. Add aromatics, seasonings, and chicken broth. Bring soup to a boil.
  • After soup boils for 10 minutes, remove matzo paste from refrigerator. Grab a small glass and fill with water. Wet your fingers with water and use a small teaspoon to form 1” or smaller balls out of the matzo mix. After forming the balls drop them into the boiling soup. When all balls have been made, cover the pot, and reduce to a medium simmer. Allow matzo balls to simmer at least 40 minutes. After matzo balls are fully cooked serve.

Notes

The longer the soup simmers with the matzo balls, the better the matzo balls will taste, as they absorb the soup broth.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at cookingforchemo@gmail.com

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