Description
This Turmeric Vegetable Matzo Ball Soup is a comforting and flavorful dish combining traditional Jewish matzo balls infused with turmeric for an earthy touch, simmered in a vibrant vegetable broth loaded with aromatic spices and fresh vegetables. Perfect for a nourishing lunch or dinner, this soup is both hearty and healthy, with bright herbs enhancing its taste.
Ingredients
Scale
Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or schmaltz (chicken fat)
- 1/4 cup water or chicken broth
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder (optional, for fluffier matzo balls)
- 1 tbsp fresh dill or parsley, chopped (optional)
Soup
- 8 cups vegetable broth or chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 large parsnip, sliced (optional)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 tsp turmeric powder
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground cumin (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1/4 cup fresh parsley or dill, chopped (for garnish)
- 2 tbsp olive oil or vegetable oil
Instructions
- Prepare the Matzo Balls: In a large bowl, whisk together the eggs, oil, water (or broth), turmeric, salt, and pepper to create a flavorful base for the matzo balls.
- Mix Matzo Meal: Stir in the matzo meal and baking powder if using until well combined. Optionally, fold in chopped fresh dill or parsley for added herbaceousness.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the matzo meal to absorb moisture and thicken, resulting in tender matzo balls.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add More Vegetables: Add minced garlic, sliced carrots, celery, parsnip if using, and green beans. Cook for another 5-7 minutes until vegetables start to soften.
- Season the Broth: Stir in turmeric, ground ginger, cumin, black pepper, and salt. Cook for 2 minutes to bloom the spices and deepen their flavors.
- Simmer Soup Base: Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low and let simmer gently while matzo balls are prepared.
- Boil Water for Matzo Balls: Bring a large pot of salted water to a rolling boil, preparing for cooking the matzo balls.
- Form Matzo Balls: Wet your hands to prevent sticking, then shape the chilled matzo mixture into walnut-sized balls carefully.
- Cook Matzo Balls: Drop the formed matzo balls into boiling water. Reduce heat to a simmer, cover, and cook for 30-40 minutes until they float to the surface and are fully cooked.
- Combine Matzo Balls and Soup: Using a slotted spoon, transfer the cooked matzo balls into the simmering soup pot.
- Add Zucchini: Stir in diced zucchini and cook the soup for an additional 5 minutes until zucchini is tender but still holds its shape.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to balance flavors.
- Serve: Ladle the vibrant soup into bowls ensuring each serving has several matzo balls, and garnish with fresh parsley or dill for a fresh finish.
Notes
- For fluffier matzo balls, include baking powder in the mixture.
- Schmaltz can replace vegetable oil for a richer flavor if not vegetarian.
- Chilling the matzo ball batter is crucial for proper texture.
- Optional spices like ground ginger and cumin add warmth but can be omitted to suit personal taste.
- Vegetable broth keeps the dish vegetarian; chicken broth enhances traditional flavors.
- Matzo balls can be made in advance and refrigerated before cooking.
- The soup can be made gluten-free by using gluten-free matzo meal alternatives.
