Kids today. They are adding pumpkin spice into everything! First lattes, and now matzah ball soup? But I swear, Pumpkin Spice Matzah Ball Soup is anything but basic.
OMG. I know. I kind of hate myself right now. I’m like totally snuggled on the couch in fuzzy over-priced brand-name slippers, slipping on a PSL, watching Hocus Pocus, and eating this matzah ball soup! But I can’t help it! I’m totally that girl that sees one leaf on the ground and squeals “FALL!” before running for my
faux fur jacket and pumpkin decor. Never mind that it’s still in the 90’s in Austin.
But before you’re all like, Amy. What are you doing to my beloved matzah ball soup??? Trust me. The broth is more spicy than sweet, thanks to lots of cumin, chile powder, and ginger. I threw some of those spices in the matzah balls too. Because spicy balls > not spicy balls. Topped with pumpkin seeds (you can make these from the pumpkins you just bought!!!!!!) and cooling yogurt. Are you hungry yet?
I used Lipton Kosher matzo ball mix because they always come out light and fluffy, and they could not be easier to make. You will not mess this up. This soup would be great for Rosh Hashanah or the harvest holiday of Sukkot. Or I won’t judge you if you eat it for breakfast. That’s totally not basic. And leave off the yogurt and it’s parve. So you can eat it with every meal!!
I simmered the balls separately, to keep the color and light texture. But you could cook them in the pumpkin soup too for a denser ball. Two bowls for me, one for you. How’s that sound?
- For matzo balls:
- 2 eggs
- 1 tablespoon vegetable or olive oil
- 2 tablespoons cilantro, minced for matzo balls, plus more for garnish
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 pouch Lipton Kosher Matzo Ball Mix
- For soup:
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, divided, plus more to taste
- ½ large onion (1/2 cup), diced
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chile powder
- ½ teaspoon cracked black pepper
- 3½ cups cooked pureed pumpkin flesh (this is coincidentally the amount in a 15 oz can)
- 3 cups vegetable broth (or chicken works too)
- 2 tablespoons cream (totally optional)
- 1 small lemon (2 tablespoons)
- For garnish:
- Greek yogurt (can be parve)
- Pumpkin seeds
- In a medium bowl, whisk together 2 eggs, 1 tablespoon oil, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon and Lipton Kosher Matzo Ball Mix in a medium bowl. Cover and refrigerate for 10 minutes.
- Bring a medium, wide mouthed stock pot of water to a boil, lower to a simmer. In a separate larger stock pot, heat 2 tablespoons oil over medium high heat.
- Add onions with ½ teaspoon salt, lower to medium, and sauté about 5 minutes, until they start to turn translucent. Then add cumin, ginger, cinnamon, chile powder, pepper and remaining salt and stir to combine.
- Then add pumpkin puree and combine. Then add broth and stir it all together. Bring to a simmer, and simmer for 10 minutes to meld all the flavors, stirring occasionally. Puree with a hand blender if you want a smooth soup (I didn't, but you can.) Finish with salt to taste, lemon juice and cream if desired.
- Now your matzah ball mixture should be ready. Wet hands, and form into about 10-12 1-inch balls.
- Carefully place the balls into the simmering WATER. Simmer for 15 minutes, turning the balls occasionally for even cooking. Matzah balls will expand when they are done.
- Place the matzah balls in the hot pumpkin soup and garnish with pumpkin seeds and Greek yogurt.
I partnered with Knorr/Lipton Kosher on this post. Thanks for your support. Jew are my favorite!