Loaded Matzo Ball Soup
Loaded Matzo Ball Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, loaded matzo ball soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Loaded Matzo Ball Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Loaded Matzo Ball Soup is something that I have loved my whole life. They’re nice and they look fantastic.

In our delicious Matzo Ball Soup, light and fluffy Matzo balls float in a rich and savory chicken broth loaded with carrots, celery, and chunks of chicken! Matzo ball soup is a classic recipe, the kind of dish your grandma used to make you. I often worry that some recipes will just never taste the same as when Grandma makes them.

To begin with this recipe, we have to prepare a few components. You can have loaded matzo ball soup using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Matzo Ball Soup:
  1. Prepare 1 Package Matzo Ball Mix,
  2. Make ready 1 Yellow Onion, Chopped
  3. Get 3-4 Carrots, Chopped
  4. Get 2 Celery Stalks, Chopped
  5. Take White Cabbage, Chopped
  6. Take Fresh Dill
  7. Prepare Chicken or Vegetable Stock
  8. Get to Taste Salt and Pepper
  9. Prepare 1 Garlic Glove (optional)

After making soup, remove the veggies and the chicken and store them in separate containers until ready to serve. Or if you decide to use store-bought chicken broth, cook your rice, noodles and matzah balls separately, and then build the bowl. Bring soup to a boil, then add rolled matzo ball mix (golf ball size). Enjoy with a nice buttered bread on the side (challah or rye ideal!).

Steps to make Loaded Matzo Ball Soup:
  1. Prepare the Matzo Ball Mix as per packet instructions, then leave in the refrigerator as you prepare the rest.
  2. In a soup pan, sauté onion and garlic (if using) for 5 - 8 minutes, until translucent and lightly brown.
  3. Add carrots, celery and cabbage and cook for a further 5-8 minutes, until veggies are softening slightly.
  4. Add enough chicken or veggie stock to the pot (normally 1 - 2 L).
  5. Bring soup to a boil, then add rolled matzo ball mix (golf ball size).
  6. Cover and simmer for about 30 minutes, until matzo balls are cooked through and still bouncy/fluffy.
  7. Enjoy with a nice buttered bread on the side (challah or rye ideal!).

I'll eat any matzoh ball soup especially when I'm ill. If I'm ill I reach for the Manischewitz tin and if I'm well my secret to perfect matzoh balls is on the back of the Manischewitz matzoh ball mix - the 'secret' of many cooks!! I skip the grebenes and use either pareve margarine or home-made schmaltz (rendered chicken fat). Beyond the matzo ball mixture, the key to a good matzo ball soup is the stock. Though we have many great stock recipes on the Woks of Life, like my mom's homemade chicken stock, I like to make stock from a roasted chicken carcass for this soup.

So that is going to wrap this up with this exceptional food loaded matzo ball soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!