Tie Dye Matzah Ball Soup
Tie Dye Matzah Ball Soup is naturally colorful with swirls of orange, yellow and green from herbs and spices. It adds tons of color and flavor to the already amazing soup.
Ingredients
- 6 large eggs
- ¼ cup plus 2 tablespoons olive oil or schmaltz
- ¼ cup plus 2 tablespoons seltzer
- 1 ½ cups matzo meal
- ¼ cup grated onion, dried well
- 1 tsp baking powder (this gives you light and fluffy balls!)
- ½ tsp salt or 1/4 teaspoon if using salted schmaltz
- ¼ tsp black pepper
- 2 tsps turmeric
- 2 tsps paprika
- 1 ½ tbsp fresh dill, minced
- 1 ½ tbsp fresh parsley, minced
- 10 cups homemade stock
- 3 carrots, diced or cut into rounds
- 3 parsnips, diced or cut into rounds
- 3 celery stocks, diced or cut into slices
- 1 pound chicken cooked and shredded (from the broth!)
- Salt to taste
- Fresh parsley or dill for garnish
Instructions
- In a large bowl, whisk together eggs, schmaltz and seltzer.
- Then add matzo meal, onions, baking powder, salt and pepper. Mix with a large spoon just until combined. Do not overmix.
- Divide the batter evenly into three bowls and add the turmeric to one, paprika to another, and minced parsley and dill to the third and mix each until combined and uniform in color.
- The mixture will be sticky, so refrigerate batter for 30 minutes or up to 4 hours so it is not as sticky.
- Bring a large pot of salted water to a boil, and then reduce to a simmer.
- Shape the matzo mixture into 25 or so 1-inch balls by grabbling a bit from each color and rolling into a ball, and place in the water. Do not overwork. I make all the balls first, and then place in the water so they cook evenly. Wetting your hands slightly helps keep them from sticking.
- Cover and simmer for 40 minutes until puffed up and cooked through.
- Heat up your broth separately and then, add carrots, parsnips, celery and any other veggies you choose and chicken, and simmer covered for 10 minutes until the veggies are tender.
- Serve with balls! Add salt to taste and garnish with parsley or dill.
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