There are some dishes that feel like a gentle hand on your shoulder, reminding you that God meets us in the simple, nourishing moments of life. Matzo ball soup is one of those gifts—a humble bowl that has carried generations through seasons of celebration, remembrance, and everyday comfort.
This version brings together a garden’s worth of vegetables, fragrant ginger, and a slow-simmered broth that fills the kitchen with warmth long before the first spoonful is served. The tender matzo balls, light and comforting, soak up every bit of goodness.
Whether you’re preparing it for a holiday table, a quiet Sabbath meal, or simply to bless your family on a busy weeknight, this soup invites everyone to slow down, breathe deeply, and taste the kindness of God’s provision. It’s a bowl meant to gather people close—and to remind us that even the simplest ingredients can become something beautiful when offered with love.
Ingredients:
FOR THE BROTH
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 6 medium carrots, peeled and cut into coins (about 1 pound)
- 4 celery stalks, trimmed and chopped (about 1/2 pound)
- 1 parsnip, peeled out into coins
- 6 garlic cloves, smashed
- 1 1/2teaspoons fresh grated ginger
- 10 ounces cremini mushrooms, trimmed and chopped
- 1 medium zucchini, halved lengthwise and cut into half-moons
- 8 cups water
- 3 tablespoons fresh chopped basil, or 1 tablespoon frozen or dried basil
- 2 teaspoons salt
FOR THE MATZO BALLS
- 2 tablespoons vegetable stock
- 4 eggs
- 1 cup matzo meal
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh dill fronds
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon ground ginger
Directions:
MAKE THE BROTH:
- In a large stockpot set over medium-high heat, warm the oil.
- Add the onions, carrots, celery, and parsnip.
- Cook, stirring frequently so the vegetables don’t brown, until the onions are soft and translucent, about 10 minutes.
- Add the garlic and ginger.
- Sauté for 1 minute, or until fragrant.
- Add the mushrooms and cook,
stirring frequently, until they release their juices, about 5 to 7 minutes. - When most of the mushroom liquid has cooked off, add the zucchini and sauté until it begins to soften, about 3 to 5 minutes.
- Add the water.
- Turn the heat to high and bring to a boil.
- Stir in the basil and salt.
- Lower the heat and simmer, partially covered, until broth is flavorful and golden, 45 to 60 minutes.
MAKE THE MATZO BALLS:
- While the soup is simmering, transfer a couple of tablespoons
of the simmering stock from the stockpot to
a small bowl to cool slightly. - In a large bowl, beat the eggs.
- Mix in the matzo meal, olive oil,
cooled vegetable stock, dill, salt, and ginger. - Stir with a fork until well mixed.
- Cover and chill in the refrigerator for 30 minutes.
- In the meantime, bring a large pot of salted water to a boil.
- When you are ready to make the matzo balls, scoop up a walnut-size piece of the chilled mixture with oiled hands and roll it into a ball between your palms, taking care not to compress it.
- Drop in the water, and continue forming matzo balls, being careful not to crowd the pot.
- You may need to cook the matzo balls in batches.
- Gently stir to dislodge any matzo balls that have stuck to the bottom.
- Return to a boil, lower the heat, and simmer, covered, for 25 to 30 minutes, until the matzo balls have lightened in color, cooked through, and are about doubled in size.
- When they are ready, you should be able to cut through one easily with the side of a spoon.
Putting it together
- If you’ll be serving the soup right away, bring it to a simmer and add the prepared matzo balls.
- When the soup and matzo balls are hot, ladle into bowls and serve.
STORAGE:
- You can make the broth 1 to 2 days in advance and refrigerate, covered, until ready to use.
- Or divide it among freezer-safe containers and freeze for up to 3 months.
- You can also prepare the matzo balls a day ahead.
- When they are cooked through, transfer them to an airtight container using a slotted spoon.
- Reheat in simmering broth.
