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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
Method

Preheat the oven to 375°F. 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