Description
This Turmeric Vegetable Matzo Ball Soup is a vibrant and nourishing twist on a classic Jewish comfort dish. Infused with turmeric and a medley of fresh vegetables, it offers a flavorful, healthful meal perfect for any season. The light, fluffy matzo balls complement the fragrant vegetable broth, enhanced with warm spices and fresh herbs for a delightful and wholesome soup.
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 smooth base for the matzo balls.
- Mix Matzo Meal: Stir in the matzo meal and optional baking powder until fully combined. Add chopped dill or parsley if desired for extra flavor.
- Chill Mixture: Cover the matzo mixture and refrigerate for at least 30 minutes to allow it to thicken and absorb the liquid.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, releasing their sweetness.
- Cook Vegetables: Add garlic, carrots, celery, parsnip, and green beans, cooking for 5-7 minutes until they start to soften.
- Add Spices: Stir in turmeric, ginger, cumin, black pepper, and salt, cooking for 2 minutes to bloom the spices and enhance their aroma.
- Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce heat to low to keep the soup at a gentle simmer while preparing matzo balls.
- Boil Water for Matzo Balls: In a separate large pot, bring salted water to a rolling boil, ready for cooking matzo balls.
- Form Matzo Balls: Wet your hands and shape the chilled matzo mixture into walnut-sized balls to ensure they stay tender.
- Cook Matzo Balls: Drop the matzo balls into boiling water, reduce heat to a simmer, cover, and cook for 30-40 minutes until they float and are cooked through.
- Transfer Matzo Balls: Using a slotted spoon, carefully move the cooked matzo balls into the simmering soup pot.
- Cook Zucchini: Add diced zucchini to the soup and cook for an additional 5 minutes until tender but still vibrant.
- Adjust Seasoning: Taste and adjust the salt and pepper levels to your preference for a well-balanced flavor.
- Serve and Garnish: Ladle the soup into bowls, making sure to include matzo balls in each serving, and garnish with fresh parsley or dill for a fragrant finish.
Notes
- For fluffier matzo balls, add baking powder to the mixture.
- Schmaltz can be used instead of vegetable oil for a richer flavor.
- Optional vegetables like parsnip add sweetness and depth but can be omitted if unavailable.
- Fresh herbs such as dill or parsley add brightness and can be adjusted depending on preference.
- Simmer the soup gently after adding matzo balls to prevent breaking them apart.
- This recipe can be made with either vegetable or chicken broth to suit dietary needs.
