Roasted Garlic Matzoh Ball Soup

Roasted Garlic Matzoh Ball Soup

Serves 8

This comforting soup is flavored with an easy, homemade garlic purée. Add the same purée to tomato sauces or simply spread it on thin slices of toasted baguette as an accompaniment to green salads.

  • 6 cloves unpeeled garlic
  • 1/2 teaspoon extra-virgin olive oil
  • 4 eggs
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 cup matzoh meal
  • 1 cup chopped yellow onion
  • 8 cups vegetable broth
  • 2 cups chopped carrots
  • 1/2 cup chopped celery
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Preheat the oven to 375°F. Toss garlic with a few drops of the oil, then transfer to a baking pan. Roast for 25 minutes, or until cloves are soft. Cool slightly, then peel garlic. Transfer garlic, eggs and cold butter to a blender or food processor and purée. Pour the mixture into a bowl. Stir in salt, 3 tablespoons water, pepper, rosemary and matzoh meal. Combine well. Cover and refrigerate for 30 minutes.

Heat remaining oil in a 3-quart saucepan. Add onions and cook for 30 seconds. Add chicken broth and bring to a boil. While broth is heating, roll the matzoh mixture into 1-inch balls and transfer to a plate. When broth comes to a boil, add carrots and celery. Return to a simmer, then add matzoh balls. Cover and simmer gently for 20 minutes. Ladle soup into bowls and serve.

Nutritional Info: 
Per Serving:180 calories (80 from fat), 9g total fat, 4.5g saturated fat, 120mg cholesterol, 970mg sodium, 21g carbohydrate (2g dietary fiber, 3g sugar), 5g protein
Special Diets: 

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