You cheddar believe that any soup is better with matzah balls! Even Broccoli Cheddar Matzah Ball Soup!
Soupy soup soup. I love soup. Even though I live in Puerto Rico, where the temperature hardly dips below 75 degrees, I just love soup. Anyone else?
Over the years, I have come to the realization that pretty much any soup is improved with matzah balls nestled in the bowl. The dumpling soaks up some soupy goodness and it’s just plain delicious and comforting.
Okay, maybe matzah ball chili or matzah ball gazpacho is not on my list of soups improved by matzah balls. But Matzah Ball Chicken Tortilla Soup, Matzah Ball Tomato Soup, Matzah Ball Potato Chowder, Matzah Ball Egg Drop Soup and my favorite Chicken Lemon Rice Matzah Ball Soup are all winners.
This Broccoli Cheddar Matzah Ball Soup is not for those with lactose sensitivity. Lots of cheese, butter and cream makes it rich and filling. If you are concerned about all those decadent ingredients, don’t forget this is a broccoli soup! Broccoli = health queen.
Since my husband isn’t a fan of soup (I KNOW!) I got to enjoy all four servings myself, and I added some sautéed kale to switch it up a bit, which was also tasty and nutrition. So allow this to be your permission to play with the recipe and make it your own. It’s quick and easy and you’ll be noshing on Broccoli Cheddar Matzah Ball Soup in no time!
Broccoli Cheddar Matzah Ball Soup!
For Matzah Balls:
- 3 large eggs
- 3 tbsp olive oil
- 3 tbsp seltzer
- ¾ cup matzo meal
- ½ tsp baking powder this gives you light and fluffy balls
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ tsp paprika
- ½ cup cheddar cheese, shredded (do not use pre-shredded cheese, it doesn't melt as well)
- 4 tbsp butter, divided
- 1 cup onion, diced
- 3-4 cloves garlic, minced
- 2 tbsp potato starch
- 3 cups vegetable broth
- 2 cups heavy cream
- ½ tsp paprika
- ⅛ tsp cayenne
- 3 cups broccoli, cut into bite-sized pieces (I used florets and stems, but it's up to you)
- 2½ cups (10 oz) cheddar cheese, shredded (do not use pre-shredded cheese, it doesn't melt as well)
- Salt and pepper to taste
- First, let's prep the matzah balls. In a large bowl, whisk together eggs, oil and seltzer.
- Then add matzo meal, baking powder, salt, pepper, paprika and cheese. Mix just until combined. Do not overmix.
- The mixture will be sticky, so refrigerate dough for 30 minutes or up to 4 hours so it is not as sticky and you can form the matzah balls!
- When you're ready to make the matzah balls bring a large stock pot of salted water or vegetable broth to a boil, and then reduce to a simmer.
- Meanwhile, start the soup. In a medium or large stock pot, heat two tablespoons of butter over medium heat. Add onion and a pinch of salt and sauté for 4-5 minutes until soft. Then add the garlic and sauté for one more minute until fragrant.
- Add the other two tablespoons of butter and the potato starch and mix until you have a thick paste.
- Then add the broth, cream, paprika and cayenne and bring to a boil while stirring. Lower to a simmer and simmer for 15 minutes until thick.
- While the soup is simmering, shape the matzo mixture into 12-15 1-inch balls, and place in the simmering water. Cover and cook for 30 minutes. The balls should float and look light! Don't peek!
- Back to the soup. Add the broccoli to the soup and simmer just until tender, this will only take a few minutes. Then add the cheese and stir until melted. Season with salt and pepper to taste. Blend slightly with an immersion blender if desired or serve chunky with the matzah balls.