Mushroom & Herb Matzo Ball Soup

Mushroom & Herb Matzo Ball Soup

0 Reviews
From: EatingWell Magazine, March/April 2015

With the addition of flavorful mushrooms, celery root, garlic, herbs and spices, this matzo ball soup recipe has more vegetables and less sodium than a traditional recipe.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Matzo Balls
  • 4 ounces white mushrooms
  • 2 teaspoons extra-virgin olive oil plus ¼ cup, divided
  • 4 cloves garlic, finely minced
  • 4 large eggs, separated
  • ¼ cup seltzer water
  • 1 cup matzo meal
  • ¼ cup finely chopped fresh flat-leaf parsley, dill and/or chives, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon coarsely ground pepper
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • Soup
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup minced shallot
  • 8 cups low-sodium chicken broth
  • 2 cups thinly sliced carrots
  • 2 cups diced peeled celery root (about 8 ounces; see Tip)
  • ¾ teaspoon kosher salt
  • Coarsely ground pepper to taste

Preparation

  • Active

  • Ready In

  1. To prepare matzo balls: Pulse mushrooms in a food processor until finely chopped. Heat 2 teaspoons oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add garlic and cook, stirring, for 1 minute. Transfer to a bowl to cool for 10 minutes.
  2. Whisk the 4 egg yolks into the mushrooms; whisk in seltzer and the remaining ¼ cup oil. Add matzo meal, herbs, 1 teaspoon salt, baking powder, pepper, nutmeg and ginger; stir until evenly moistened.
  3. Using an electric mixer, beat the 4 egg whites until very fluffy and starting to hold their shape. In 3 additions, fold the whites into the matzo mixture. Refrigerate for 1 hour.
  4. Put a large pot of water on to boil.
  5. Using wet hands, scoop walnut-size pieces of dough and lightly roll to make 24 matzo balls. When they're all rolled, add to the boiling water. Reduce heat to a lively simmer; cook, gently stirring from time to time, until the matzo balls are light and fluffy, about 45 minutes.
  6. To prepare soup: Heat oil in a large pot over medium heat. Add shallot and cook, stirring, until soft, about 3 minutes. Add broth, carrots, celery root and salt; bring to a simmer. Cook until tender, 15 to 20 minutes. Remove from heat. Add the cooked matzo balls to the soup. Serve garnished with pepper and herbs.
  • Find celery root (a.k.a. celeriac), a celery-flavored root vegetable with a cooked texture similar to potatoes, in the refrigerated produce section near other root vegetables. To peel it, trim off the root and stem end, then remove the thick skin with a knife or use a vegetable peeler and peel around the root several times to remove the fibrous skin. Try it in soups, roasted or mashed like potatoes.

Nutrition information

  • Serving size: generous 1 cup broth & 3 matzo balls
  • Per serving: 249 calories; 12 g fat(2 g sat); 2 g fiber; 25 g carbohydrates; 11 g protein; 28 mcg folate; 93 mg cholesterol; 3 g sugars; 0 g added sugars; 5,699 IU vitamin A; 8 mg vitamin C; 70 mg calcium; 2 mg iron; 421 mg sodium; 493 mg potassium
  • Nutrition Bonus: Vitamin A (114% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ vegetable, ½ medium-fat meat, 1½ fat

Reviews 0