Kohathite: Matzo Ball Soup With Vegetables | A Comforting Healing Recipe

Matzo Ball Soup With Vegetables | A Comforting Healing Recipe

Meta Description: A healing Matzo Ball Soup with Vegetables—soothing, immune-boosting, and faith-filled comfort food to restore body and spirit.

Introduction

When you’re seeking healing—whether from a winter cold, a weary heart, or the weight of life’s challenges—few foods bring comfort like a warm bowl of Matzo Ball Soup with Vegetables. Known lovingly as “Jewish penicillin,” this timeless dish carries generations of tradition while offering healing benefits for the body and soul.

The matzo balls, light yet hearty, paired with simmered carrots, celery, and onions, create a broth that soothes inflammation, supports digestion, and helps restore the immune system. The vegetables provide vitamins and minerals, while the broth hydrates and warms—calming both body and spirit.

Traditionally enjoyed at Passover, Shabbat meals, or whenever a loved one is unwell, Matzo Ball Soup is more than just food. It is a reminder that God, in His wisdom, provided healing through simple, nourishing ingredients. Just as Psalm 147:3 says, “He heals the brokenhearted and binds up their wounds,” so too does this humble soup remind us of His gentle care.

Whether served at the holiday table, brought to a friend in need, or enjoyed on a quiet evening, this dish is a tangible expression of love, comfort, and faith.

Recipe Summary Card

Recipe Title: Matzo Ball Soup with Vegetables

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Cooking Vessel: Large Dutch oven or stockpot (at least 6-quart)
Difficulty Level: Moderate
Special Equipment: Mixing bowl, slotted spoon

Ingredients

For the Matzo Balls:

1 cup (95 g) matzo meal
4 large eggs
¼ cup (60 ml) chicken schmaltz (or vegetable oil for dairy-free/parve)
¼ cup (60 ml) water or chicken broth
1 tsp (6 g) kosher salt
¼ tsp (1 g) black pepper
2 tbsp (8 g) fresh parsley, finely chopped (optional)

For the Soup:

10 cups (2.4 L) chicken broth (use vegetable broth for parve/vegetarian)
3 large carrots (about 300 g), sliced into rounds
3 celery stalks (about 150 g), sliced
1 large onion (200 g), diced
2 cloves garlic, minced
1 bay leaf
1 tsp (2 g) turmeric (optional, for added healing)
2 tbsp (30 ml) olive oil or schmaltz
Salt and pepper to taste
Fresh dill, for garnish

Notes: Use kosher-certified ingredients where applicable.

Optional Variations:

Gluten-free: Substitute gluten-free matzo meal.
Vegetarian: Use vegetable broth + olive oil instead of schmaltz.
Low-fat: Replace schmaltz with olive oil.

Step-by-Step Directions

Prepare the Matzo Ball Mixture:
In a mixing bowl, whisk eggs, schmaltz (or oil), water/broth, salt, and pepper. Stir in matzo meal until just combined. Cover and refrigerate for at least 30 minutes to firm.
Form the Matzo Balls:
With wet hands, roll mixture into 1-inch (2.5 cm) balls. Set aside.
Start the Soup Base:
In a large Dutch oven, heat olive oil or schmaltz over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and turmeric.
Add Broth:
Pour in chicken (or vegetable) broth, add bay leaf, and bring to a gentle boil. Season lightly with salt and pepper.
Cook the Matzo Balls:
Gently lower matzo balls into the simmering broth. Cover with lid and reduce heat to low. Simmer for 30–35 minutes, until matzo balls are puffed and cooked through.
Taste & Adjust:
Remove bay leaf. Taste broth and adjust seasoning with salt and pepper.
Serve:
Ladle soup into bowls, placing 1–2 matzo balls in each serving. Garnish with fresh dill.

Serving & Presentation

This recipe yields 6 servings, with 1–2 matzo balls per bowl. Serve hot, garnished with fresh dill. Pair with challah bread or enjoy alongside a healing cup of herbal tea like chamomile or ginger.

Cooking Tips & Troubleshooting

Fluffy Matzo Balls: Chill mixture before rolling and avoid overmixing.
Dense Balls: If too heavy, add 1–2 tbsp extra water or broth to batter.
Broth Too Salty: Dilute with extra water or unsalted broth.
Kosher Notes: Use parve broth + oil for dairy-free or vegetarian meals.

Dietary Adaptations

Gluten-Free: Use gluten-free matzo meal. Chill longer to help hold shape.
Dairy-Free/Parve: Use oil instead of schmaltz and vegetable broth.
Low-Sodium: Use reduced-sodium broth and adjust seasonings at the end.

Storage, Make-Ahead & Freezing

Refrigerator: Store soup (separately from matzo balls) in airtight containers for up to 4 days.
Freezer: Freeze broth + vegetables (without matzo balls) for up to 3 months. Freeze matzo balls separately on a tray, then transfer to bags.
Reheating: Warm gently on the stovetop. For best texture, reheat matzo balls in simmering broth just before serving.

Printable Recipe Card

Matzo Ball Soup with Vegetables
Prep: 20 min | Cook: 45 min | Total: 1 hr 5 min | Yield: 6 servings

Ingredients:

1 cup (95 g) matzo meal
4 eggs
¼ cup (60 ml) schmaltz or oil
¼ cup (60 ml) broth
1 tsp salt, ¼ tsp pepper
10 cups (2.4 L) chicken or vegetable broth
3 carrots, 3 celery stalks, 1 onion, 2 garlic cloves
1 bay leaf, 1 tsp turmeric (optional), fresh dill

Directions:

Mix eggs, schmaltz, water, seasonings; stir in matzo meal. Chill 30 min.
Roll into 1-inch balls.
Sauté vegetables in oil; add garlic + turmeric.
Pour in broth, add bay leaf.
Drop in matzo balls; cover and simmer 30–35 min.
Remove bay leaf, season to taste. Garnish with dill.

Healing Food Hashtags

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