The willingness to sacrifice is the prelude to freedom. – Unknown Spinach Matzo Balls

Spinach Matzo Ball Soup

Zissen Pesach!!  As we end Passover I thought it would be nice try my attempt with some ‘Jew’ food.  I have been dating Joshua for 5+ years and figure it’s about time to give it a go.  Nan one day we’ll cook a nice passover dinner together.  And not to worry we’ll get Joshua to help out alleviating the long day in the kitchen.  I decided to keep it simple and make a Christine version of matzo ball soup.  Instead of the traditional chicken broth soup, I made a veggie broth soup using fresh fennel, carrot, celery, onion, and carrot.  My matzo balls included fresh spinach giving them a beautiful color and an earthy flavor.  I intended to spice my soup up with some fresh dill but the store was out so I decided to use dried.  Of course when I went to use it I realized I was out!  And why was I out?  Because both my shelf of spices and my shelf of liquids (olive oil, vinegars, sauces) came crashing down leaving me with one HUGE mess.  Brand new large bottle of olive oil smashed!  Along with a ton other bottles of delicious seasonings!!  And in the process of replacing all that broke I managed to only forget the dill!  So I switched gears and opted to use a bit of thyme and some Better Than Bullion chicken base.  I wanted a vegetarian soup but I needed the saltiness of the chicken base to fully develop the flavor of the soup.  Besides the lack of dill, this meal was awesome.  Josh and I ate it for dinner last night and breakfast today.  For my first go with matzo meal this was definitely a success.  My matzo balls were extremely fluffy.  Next time I might add a bit more matzo meal in them but no complaints!

Matzo Ball Mix (boo on Whole Foods for being out of the organic stuff)

Making Matzo Balls: matzo mix, oil, s&p, eggs, seltzer

Fresh Spinach food processed

Matzo ingredients mixed and Spinach added

Veggies prepped for soup: Carrot, Onion, Garlic, Celery, Fennel

Onions added to some heated Olive Oil

Fennel added

Fennel & Onion slightly browned

Broth, Thyme, and fresh Parsley added

Matzo Balls simmered and cooked

Chicken Base added and soup simmered

Dinner :)

Spinach Matzo Ball Soup

  • 3/4 cup matzo meal
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 c fresh baby spinach leaves, washed and dried
  1. In a bowl add all ingredients except spinach.  Mix until just incorporated.
  2. Food process spinach leaves until finely chopped.  Add to matzo ball mixture and stir until fully incorporated, but not stirring too much.
  3. Place in freezer for 20 minutes.
  4. Meanwhile bring a pot of water to boil.
Make Soup:
  • 2 quarts vegetable broth
  • fennel bulb, chopped
  • onion, chopped
  • garlic, chopped
  • carrot, sliced into round
  • celery, chopped
  • fresh parsley, roughly chopped
  • dried thyme
  • Better Than Bouillon chicken base
  • s&p
  1. In a pot heat up some olive oil and add the onion.  Cook 5 minutes.
  2. Add fennel and continue to cook until onion and fennel are slightly browned.
  3. Add the carrot, celery, garlic, broth, a few shakes of thyme, parsley, s&p, and 1-2t chicken base.
  4. Bring to a low simmer.
  5. Once pot of water is boiling remove matzo ball mix from freezer.  Take a tablespoon of the mix and roll into a ball without applying pressure.  Fluffy not dense matzo balls is the goal.  Once ball is formed add to the pot of water which has been reduced to a low simmer.  Repeat with the rest of the mixture.  Once all the balls are in the pot cover and simmer for 20 minutes.
  6. Ladle soup into bowl and add matzo balls.
** Dill would have definitely been awesome in this soup.. so I guess I’ll just have to make it again some time.

Leftover Matzo Balls (I stored them separately from the soup)

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