Matzoh Ball Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large egg
  • 2 tablespoons - fresh ricotta cheese
  • 2 tablespoons - Parmigiano-Reggiano cheese
  • 1 tablespoons - extra-virgin olive oil
  • 1/8 teaspoons - kosher salt
  • 1/8 teaspoons - freshly ground pepper
  • 1/4 cups - matzoh meal
  • 6 cups - vegetable stock or low-sodium broth
  • 2 cloves - garlic
  • 1 - small carrot
  • - tarragon leaves
  • Directions:

    In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into teaspoon-size balls.
    In a medium saucepan, bring the stock to a boil with the garlic. Add the matzoh balls, cover and simmer over moderate heat for 30 minutes. Add the carrot, cover and simmer until the carrot is tender and the matzoh balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese.

    Brief Description

    Traditional passover meal of a simple soup with matzoh balls.

    Main Ingredient:

    vegetable stock

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min


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    Posted On:

    January 10, 2016

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