Kosher Meatball Soup Recipe
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These meatballs will fluff up nicely and are a perfect way to sneak in more protein for the kids. I’m sure you can do this in a slow cooker as well to minimize active cooking time but I haven’t tried it! Happy holiday! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Shurba, Tomato And Rice Soup With Kibbe
1. In a stock pot, sauté onions with olive oil, salt, rosemary and thyme for 25 minutes on medium-low and keep tossing to avoid burning onions. Stir often and cook until onions are really dark brown (not black).
2. Add the rest of the ingredients and lightly toss with your hands to incorporate. Place the bowl in the refrigerator to set about five to 10 minutes.
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Meatball Soup With Beef Stew Vibes Recipe
It all started with late night jaunts to the classic Canters Deli where I became an obsessive fan of matzo ball soup with all the fixins’ — noodles, matzo ball, kreplach, chicken and carrots. What the crap is a kerplach, you ask? It’s sort of a jewish tortellini and pretty darned good.
But oh, THE BROTH. That delicious broth that brought me back to my senses in those wee late night hours. If only I could replicate it—the broth, not the late hours. But I’m no Jewish mother—although my husband will say I do have the stereotypical tendencies. Sadly, those secret, Old World ways of chicken broth making may never make it to my stove.
But I do have a delicious recipe that hits home and curbs my matzo ball craving every time. And what better time to share with you than in celebration of Passover and Easter weekend? Yum. You’ll soon be a believer.
Hearty Meatball Soup
This ingredient list looks long, but is really easy. If you’re making your own broth, the key is a long, slow simmer for all of those veggie and chicken flavors to marry in holy matzo-mony.
If you’ve never tried matzo ball soup before, I’m truly sorry. Matzo balls are a type of dumpling that are made with matzo crackers (a type of unleavened flatbread that’s eaten during Passover) or matzo flour.
Matzo ball soup is essentially homemade chicken noodle soup with the addition of giant matzo balls. It’s hearty and comforting, and oh so good.
Lemon Chicken Meatball Soup
For this homemade matzo ball soup recipe, I prefer making my own chicken broth. I’ve listed the ingredients in the recipe card below, but you’re welcome to use a high-quality stock from the supermarket if that’s easier for you.
I’ve yet to perfect my homemade matzo ball recipe, so for now I use the Manischewitz matzo ball mix to make the dumplings. If you have a homemade matzo ball recipe you swear by, please let me know!
Once the individual components are prepped, everything gets thrown together with egg noodles, chopped carrots, and fresh parsley to make a killer chicken matzo ball soup.
Slow Cooker Vegetable & Chicken Meatball Soup
If making the homemade chicken broth, you’ll want to prep that first. It needs to simmer for 4 to 5 hours on the stove, and after it’s been strained it’ll need to hang out in the fridge overnight to help the flavors all come together.
The chicken meatballs and matzo balls can be made while the broth is on the stove. Both are as easy to prep as dumping all the ingredients into a bowl and shaping the mixture into balls. The chicken meatballs need to be cooked in a skillet before being added to the soup, whereas the matzo balls are cooked directly in the broth.
The next day, cook the egg noodles and chopped carrots in the hot broth. Then, ladle the mixture over the matzo balls and dig in!
Matzo Ball Soup With Chicken Meatballs
I also recommend keeping the matzo balls warm until you’re ready to serve them. They can easily be prepped a day in advance and reheated as well.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #eats.
Calories: 751 kcal | Carbohydrates: 43 g | Protein: 57 g | Fat: 39 g | Saturated Fat: 11 g | Cholesterol: 244 mg | Sodium: 4896 mg | Potassium: 1773 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 16635 IU | Vitamin C: 71 mg | Calcium: 153 mg | Iron: 6 mg
Authentic Italian Wedding Soup
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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Hearty Lamb Meatball Soup Recipe
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2. Cut squash, potatoes, carrots, and parsnips into one-inch pieces and put in a large oiled roasting pan. Add garlic. Toss with two and a half tablespoons olive oil, one and a half teaspoons salt, and one teaspoon pepper, and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they’ve browned underneath, about 25 minutes).
3. Meanwhile, make the meatballs. With wet hands, mix ground turkey, fennel seeds, egg, one teaspoon salt, and half a teaspoon pepper together in a small bowl. Oil your hands with some of the remaining oil. Shape turkey mixture into one-inch meatballs and set them on an oiled-rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15-20 minutes, turning a couple of times to brown well on all sides.
Healthy & Easy Italian Wedding Soup Recipe — Zestful Kitchen
4. Heat one tablespoon olive oil in a large pot over medium-heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about five minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes.
5. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits, pour into roasting pan along with all contents of pot, and gently scrape up vegetables’ browned bits. Return to oven and bake five minutes to let flavors mingle. Serve with hunks of warm bread.
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