My Beautiful Matzoh Ball Soup with Herbs and Flowers
Among the many Seder rituals, out of innocence the youngest child who is able asks The Four Questions. The first Question posed, “Why is this night different from all other nights? On all other nights we eat leavened bread or matzoh but tonight we eat only matzoh. Why?”
And to all the children at Seders around the world, the first Question is answered, “This night is different because we eat the unleavened bread called matzoh in remembrance of our ancestors’ haste to escape from Egypt’s bondage as there was no time to let the dough rise.”
Among the many Passover dishes, Matzoh Ball Soup is a perennial favorite.
Since 2007, I have shared many a matzoh ball here on Taste With The Eyes. But this year, because winter had been especially rainy, cold, and snowy from LA, to Las Vegas, to Chicago…I am giving an extra nod to rebirth and springtime by adding more green herbs and pretty edible flowers to the soup.
Everyone had the same reaction to this bowl of soup. “That’s beautiful!” they said, so here I present the 2019 version called My Beautiful Matzoh Ball Soup.
My Beautiful Matzoh Ball Soup Recipe
- 2 large eggs
- 2 tablespoons of extra virgin olive oil
- 1 t. fresh parsley, minced
- 1 t. fresh dill, minced
- 1 t. fresh cilantro, minced
- 1 packet matzoh ball mix (2 1/2 oz.). I like Manischewitz.
In a small bowl, whisk eggs with olive oil. Stir in the herbs.
Add one packet matzoh ball mix. Mix with a fork until completely incorporated.
Place matzoh ball mixture in refrigerator for 15-20 minutes.
In the meantime bring a large pot of water to a boil.
Wet hands and roll chilled matzoh ball mixture into ten balls.
Drop balls into boiling water. Cover. Lower the heat to medium-low (not simmer).
Cook for 30 minutes, do not lift lid while cooking (no peeking)!
Remove balls from water with a slotted spoon.
Serve cooked matzoh balls in your favorite chicken soup.
Fresh herbs such as dill sprigs, micro cilantro, small parsley leaves.
Mild tasting, small edible flowers.
For fun and variety, garnish each bowl of soup a little differently.
The Matzoh Ball Secrets
This easy preparation makes the most popular matzoh balls ~ light, fluffy, flavorful. The secrets are simple but important.
- First, use good tasting extra virgin olive oil, not a bland vegetable oil.
- Second, add fresh herbs for color and bright springtime flavor.
- Don’t over work the egg mixture.
- Use a large pot, to give the matzoh balls plenty of room to expand.
- Keep the heat at medium-low, not a simmer, to create agitation to puff up the balls.
- Use a tight-fitting lid, and do not remove it until the 30 minutes have passed. This creates more steam and pressure in the pot, helping those balls to become aerated.
- After 30 minutes, cut one ball in half, check the center to make sure it has cooked all the way through. Then enjoy the sacrificial matzoh ball as a snack.
- If making more than one batch, cook the batches separately.
- And don’t cook the matzoh balls in your chicken soup, that will cloud your pristine soup. My best recipe for chicken soup can be found here.
- If you are short on time, make the homemade matzoh balls and purchase my latest discovery: this amazingly good low-sodium chicken broth.
Wishing you a Wonderful Passover!
We enjoy every delicious bite of our Passover meal, not only because we share it with our dear family and cherished friends, and not entirely due to the fabulous recipes and fine cooking…we enjoy this meal mostly because we remember the suffering of our ancestors and are grateful to finally be free.