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.

Laura Frankel
Source: EatingWell Magazine, March/April 2015

Gallery

Recipe Summary

total:
2 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Matzo Balls
Soup

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Whisk the 4 egg yolks into the mushrooms; whisk in seltzer and the remaining 1/4 cup oil. Add matzo meal, herbs, 1 teaspoon salt, baking powder, pepper, nutmeg and ginger; stir until evenly moistened.

  • 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.

  • Put a large pot of water on to boil.

  • 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.

  • 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.

Tips

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 Facts

249 calories; protein 10.8g 22% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.1g 9% DV; sugars 2.6g; fat 12.4g 19% DV; saturated fat 2.4g 12% DV; cholesterol 93mg 31% DV; vitamin a iu 5699.2IU 114% DV; vitamin c 8.4mg 14% DV; folate 27.6mcg 7% DV; calcium 70.1mg 7% DV; iron 2mg 11% DV; magnesium 22.4mg 8% DV; potassium 493.2mg 14% DV; sodium 420.8mg 17% DV; thiamin 0.1mg 12% DV.