Jewish Matzo Ball Soup

    2 hours 5 minutes

    These delicious matzo balls are made of eggs, onion, thyme and matzo meal. The are served in a soup of stock, carrots, celery and spring onion. Great for Shabbat or Passover.

    1 person made this

    Serves: 6 

    • Matzo Balls
    • 8 eggs, lightly beaten
    • 1/2 cup chicken stock
    • 1/2 cup vegetable oil
    • 3 teaspoons garlic salt
    • 1/4 onion, finely diced
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon thyme
    • 2 cups kosher for Passover matzo meal
    • Soup
    • 3 litres chicken stock
    • 2 carrots, diced
    • 1 stick celery, diced
    • 4 spring onions, diced

    Preparation:35min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:2hours5min 

      Matzo Balls

    1. Mix together eggs, stock, vegetable oil, garlic salt, onion, pepper and thyme. Add in the matzo meal. Cover and allow to sit in the fridge for an hour.
    2. Bring a large saucepan of lightly salted water to a simmer. Roll the matzo mixture into balls and set on a greased plate. When finished, gently drop the balls into the water, cover then simmer until cooked through, about 20 minutes.
    3. Gently remove matzo balls from water and set aside.
    4. Soup

    5. In a large saucepan combine chicken stock, carrots and celery. Simmer until soft then add matzo balls. Serve sprinkled with the green onions.

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