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Soup with Matzo cracker dumplings

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Soup with Matzo cracker dumplings

Matzo ball soup two ways. 

Matzo balls are fluffy, light little savoury dumplings which add a bit of substance to a chicken or vegetable broth. Delicious and great for those under the weather days. 

Course Main Course
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

For the Matzo Balls

  • 4 Large eggs Beaten
  • 60 ml Sparkling water
  • 60 ml Vegetable oil
  • 125 g Crushed Matzo crackers Don't worry about crushing them too finely - I like good chunky bits of cracker in mine.
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • Black pepper To Taste

For cooking the Matzo Balls

  • 3 litres Vegetable Stock Note: you will need additional stock for the vegetarian broth below, but keep the two separate!

For the Chicken Soup

  • 300 ml Good quality chicken stock PER PERSON - make sure to scale this by the number of non-veg portions you are doing.

For the Veggie Soup

  • 300 ml Good quality vegetable stock PER PERSON - make sure to scale this by the number of non-veg portions you are doing.
  • 1 tbsp Yellow miso paste PER PERSON - make sure to scale this by the number of non-veg portions you are doing.

To garnish

  • 2 sprigs Fresh dill

Instructions

Prep the matzo Balls

  1. Mix the wet ingredients (Eggs, water, oil). Separately, mix the dry ingredients (Crushed crackers, baking soda, salt, pepper).

  2. Combine the dry ingredients with the wet ingredients, mix well and leave to rest in the fridge for 30 minutes. 

20 minutes after the matzo balls have gone into the fridge

  1. Put the large pot of stock on to heat up. Bring to a gentle boil. Gentle is the operative word here, if the water is boiling too vigorously, it may break up your dumplings. 

30 minutes after the matzo balls have gone into the fridge

  1. Remove the matzo mix from the fridge. 

  2. Using your hands, take roughly an egg-sized piece of mix and form it into a ball (it will not be perfect, but it really doesn't need to be). Rest the ball on a dessertspoon and gently lower it into the pan of boiling water. The ball should float and stay together. 

  3. Repeat with the rest of the mix. Aim for 12 matzo balls (or a number you can evenly divide between your guests 😉 ). Boil for 20 minutes. 

Shortly before the matzo balls are done

  1. Heat up both the vegetable stock and the chicken stock. These will be the soup in which you serve your matzo balls. 

  2. When the vegetable stock is hot - add the miso (adjust to taste) and stir well.

When the matzo balls are done

  1. Remove them from the stock and put them into the serving bowls. Putting the balls in before the soup helps to make sure you don't have soup overflow!

  2. Pour over the chosen stock and garnish with pepper and dill. Serve immediately.