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Roasted Garlic Matzoh Ball Soup

Serves 8
Time 1 hr 45 min
This take on a comforting classic puts savory roasted garlic into pillowy light matzoh balls and gives the broth a touch of warmth by infusing it with jalapeño. If you have leftover soup, store the matzoh balls and broth separately so the balls don’t get soggy. Watch our how-to video.
Ingredients
  • 6 cloves garlic, unpeeled
  • 3/4 teaspoon extra-virgin olive oil, divided
  • 4 eggs
  • 4 tablespoons cold unsalted butter
  • 3/4 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 cup matzoh meal
  • 1 small yellow onion, chopped
  • 3 carrots, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 jalapeño pepper (for spicier broth, make a slit or two in pepper)
  • 8 cups low-sodium vegetable or chicken broth
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Method

Preheat the oven to 375F.

Place garlic in a small ovenproof skillet or baking pan and toss with 1/4 teaspoon of the oil.

Roast until cloves are soft and browned, about 25 minutes.

Cool, then peel garlic.

Combine garlic, eggs, butter, 1/2 teaspoon of the salt and pepper in a blender or food processor and purée.

Pour mixture into a bowl and stir in matzoh meal and 3 tablespoons water.

Cover and refrigerate for 30 minutes.

Meanwhile, heat remaining 1/2 teaspoon oil in a large saucepan over medium-high heat.

Add onion, carrots, celery and jalapeño and cook, stirring occasionally, until onion softens, about 3 minutes.

Add broth and remaining 1/4 teaspoon salt and bring to a boil.

With damp hands, form matzoh mixture into 16 balls, each about the size of a ping-pong ball, and place on a plate.

When broth boils, add balls, lower heat and simmer gently until matzoh balls are cooked through, about 25 minutes.

Discard jalapeño.

Ladle matzoh balls, broth and vegetables into bowls.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 cloves garlic, unpeeled
  • 3/4 teaspoon extra-virgin olive oil, divided
  • 4 eggs
  • 4 tablespoons cold unsalted butter
  • 3/4 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 cup matzoh meal
  • 1 small yellow onion, chopped
  • 3 carrots, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 jalapeño pepper (for spicier broth, make a slit or two in pepper)
  • 8 cups low-sodium vegetable or chicken broth
Shop with Prime

Exclusively for Prime members in select ZIP codes.