Description
This vibrant Turmeric Vegetable Matzo Ball Soup is a comforting and nourishing dish perfect for any season. Featuring fluffy turmeric-infused matzo balls simmered in a hearty vegetable broth loaded with fresh carrots, celery, zucchini, green beans, and aromatic spices, this recipe brings a colorful and flavorful twist to a traditional classic. Ideal for a wholesome lunch or dinner, the turmeric adds anti-inflammatory benefits alongside a warm golden hue.
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 black pepper until fully combined.
- Mix Matzo Meal: Stir in the matzo meal and baking powder (if using) until the mixture is well combined. Optionally, add chopped dill or parsley for extra flavor.
- Chill the Mixture: Cover the bowl and refrigerate the matzo mixture for at least 30 minutes to allow the matzo meal to absorb the liquids and firm up.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes, to develop flavor.
- Add Remaining Vegetables: Add garlic, carrots, celery, parsnip, and green beans and cook for an additional 5-7 minutes until the vegetables start to soften.
- Season the Soup Base: Stir in turmeric, ground ginger, cumin, black pepper, and salt. Cook the spices for about 2 minutes to release their aroma.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let the soup simmer gently.
- Boil Water for Matzo Balls: In a separate large pot, bring salted water to a rolling boil.
- Form Matzo Balls: Wet your hands to prevent sticking and shape the chilled matzo mixture into small walnut-sized balls. Drop them carefully into the boiling water.
- Cook Matzo Balls: Once all are added, reduce heat to a simmer. Cover and cook for 30-40 minutes until the matzo balls puff up, float, and are cooked through.
- Combine Matzo Balls and Soup: Using a slotted spoon, transfer the cooked matzo balls to the simmering soup pot.
- Add Zucchini: Stir in diced zucchini and let cook in the soup for 5 more minutes until tender.
- Adjust Seasoning: Taste the soup and add salt and pepper as needed for balanced flavor.
- Serve: Ladle the soup into bowls making sure each has a few matzo balls. Garnish with chopped fresh parsley or dill for a fresh finish.
Notes
- For fluffier matzo balls, add baking powder to the mixture.
- Schmaltz adds traditional richness but vegetable oil keeps it vegetarian.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Chilling the matzo mixture helps the balls hold their shape while cooking.
- Feel free to add or omit vegetables based on seasonality and preference.
- Use fresh herbs for garnish to brighten the flavor.
- Simmering the soup gently preserves the integrity of the vegetables and flavors.
