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Mushroom & Herb Matzo Ball Soup

  • 1 h
  • 2 h 30 m
Laura Frankel
“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

    • 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

Directions

  • 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.
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