Matzo Ball Soup with Spring Vegetables
Matzo Ball Soup with Spring Vegetables is my family’s favorite spring soup. I love this soup for several reasons. First of all, I love that this dish can be made totally ahead of time. Secondly, as long as I have chicken stock in my freezer, this dish is fairly quick to make. Thirdly, I love that this soup is filled with super fresh spring vegetables. And, lastly, I love how delicious the whole bowl of soup is, especially the matzo balls.
The Equipment I Used
- A Big Pot- You’ll need a big pot for simmering the matzo balls.
- A Saucepan- Use a three quart saucepan to simmer the vegetables.
The Ingredients Needed for Matzo Ball Soup with Spring Vegetables
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Chicken Fat- You can find this on top of homemade chicken stock. When your soup cools in the refrigerator, you can skim the fat off the top, and store it in your freezer. But, the balls will still taste great even with the vegetable oil.
- Kosher Salt- I always use Diamond kosher salt. It’s less salty than other salts.
- Matzo Meal- Today I ran out of matzo meal! So, I had to grind up some matzo for part of the amount I needed. If you do this, make sure your matzos are grind super fine.
- Carrots- I really prefer organic carrots.
- Parsley and Dill- These fresh herbs add so much fresh flavor to the soup.
How I Made my Soup
- First, I mixed up my matzo ball mixture. It’s important to chill the mixture for two hours.
- Next, I gently simmered my matzo balls. It’s important to not boil them too hard, or they might fall apart. It’s also important to not lift the lid while they cook.
- Then, I steamed the vegetables.
- Finally, I added a little of everything to each bowl of soup.
Matzo Ball Soup with Spring Vegetables
Chicken soup with matzo balls, asparagus, carrots, and sugar snap peas.
Ingredients
- 6 cups hot chicken stock (recipe below)
- 4 large eggs
- ⅓ cup melted chicken fat (skimmed from top of soup) or vegetable oil
- ⅓ cup chicken stock ( for the matzo balls)
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup matzo meal
- 1 cup carrots, peeled and sliced in half inch pieces
- 1 cup asparagus tips
- 1 cup sugar snap peas, halved
- 2 tbsp. each fresh dill and parsley, minced
Instructions
- For the matzo balls: Beat the eggs in a bowl. Add the chicken fat, stock, pepper, and salt. Slowly stir in the matzo meal with a fork. Refrigerate for two hours, uncovered.
- Bring a large pot of water to a slow boil. Add a tablespoon of kosher salt, Wet your hands and form golf ball sized balls of the matzo mixture and drop into the water. Cover and simmer for thirty minutes without peeking. Drain the balls, and set aside.
- Meanwhile, while the matzo balls cook, in a three quart saucepan, place the carrots covered by a few inches of water. Cover the pot and bring it to a boil. Cook four minutes. Add the asparagus and snap peas and cook six more minutes. Drain the vegetables.
- To each bowl, add some soup, matzo balls, and some of each vegetable. Top each bowl with some fresh herbs.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
