Sephardic Matzo Ball Soup Recipe
There's nothing quite like a hot bowl of matzo ball soup on a cold winter's day. This hearty dish is a staple of Sephardic cuisine, and is made with tender matzo ball soup, flavorful broth, and a variety of vegetables.This soup is sure to warm you up from the inside out, and is the perfect comfort food for a chilly evening. So next time you're looking for something to warm you up, be sure to give Sephardic matzo ball soup a try.
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Servings: 4 servings
Calories: 349kcal
Cost: 20
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Ingredients
Saffron Matzo Balls
- 4 large eggs
- 1 tsp. canola oil
- 1 tsp. extra virgin olive oil
- ¼ cup water
- 2 tbsp. Italian parsley chopped
- 1 tsp. garlic powder
- 1 cup matzo meal
- 1 tsp. baking powder
- 2 tsp. kosher salt
- ½ tsp. freshly ground black pepper
For the soup
- Canned or homemade chicken stock
- If using canned add the following and cook until the vegetables are soft and follow the directions below
- 4 carrots peeled and cut into thirds
- 2 large parsnips peeled and cut into thirds
- 1 large leek washed well and cut in half. (Make sure all the sand is out)
- 2 medium turnips peeled and cut into chunks
- 3 stalks celery cut into thirds
- A handful of Italian parsley
- A handful of dill
- 4-6 rge whole lagarlic cloves peeled
- 5 or 6 peppercorns
- Add all the vegetables garlic and pepper to the canned stock and cook covered on a low flame for 45 minutes or until vegetables are soft, stirring occasionally. Once done, discard the vegetables and strain the soup. Set aside until ready to use. The soup can be made in advance and frozen. It freezes very well.
Sofrito (this is what gives it its distinctive Latin flavor)
- 2 tbsp. extra virgin olive oil
- 1 yellow onion diced
- 1 15 oz can of diced tomatoes , drained
- 1 red pepper diced
- 1 green pepper diced
- 2 tbsp. fresh cilantro chopped
- 4 large garlic cloves minced
- Small pinch of Saffron
- 1 tsp of hot pepper sauce optional
Instructions
- Bring a large pot of salted water to a boil. To a large bowl whisk the eggs, oils, water, parsley, salt, garlic powder and pepper. Add in the matzo meal and baking powder. Mix well. Refrigerate for at least an hour.
- When water is boiling, moisten your hands with water and form the matzo meal mixture into small 1 inch size balls. Gently drop them into the water. Reduce heat to medium and cook for 20-30 minutes, turning over half way through. They can be made in advance. Just keep them refrigerated and then bring to room temperature before adding to the soup.
- To make the Sofrito, add the oil to a large non stick Dutch oven. Add in the onions, tomatoes, peppers, cilantro, garlic and Saffron. Cook until the vegetables are tender, stirring occasionally, but do not brown. You just want the vegetables soft and tender. About 10 minutes. If using, add the hot sauce at the end.
- When you are ready to serve the soup divide the Sofrito, matzo balls and soup amongst the bowls and serve.
- Enjoy!
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Notes
Don't hesitate to put your spin on this recipe. Experiment with aromatic herbs or add a dash of saffron for an extra layer of luxury. Share your creative adaptations with the community!
Nutrition
Serving: 1 serving | Calories: 349kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1205mg | Potassium: 561mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12608IU | Vitamin C: 80mg | Calcium: 154mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.