If you are all about trying a new soup recipe when winter comes around, the herb garden matzo ball soup is just what you need this cozy season. It is fresh, bright, and flavorful in every bite thanks to fresh parsley, dill, chives, and fennel fronds along with a sprinkle of lemon zest and edible flowers. The best part is that you can refrigerate matzo balls and soup separately in airtight containers to enjoy the dish the next day too. The recipe might be a bit time-consuming, but the result will take you by surprise.
Ingredients
For matzo balls
- 4 large eggs, lightly beaten
- 1 cup matzo meal
- ¼ cup seltzer
- ¼ cup neutral vegetable oil
- 2 tablespoons mixed fresh herbs (such as chives, parsley, dill, and fennel fronds), finely chopped
- 1 teaspoon kosher salt (and some more for simmering the matzo balls)
For soup
- 340 grams medium carrots, peeled and divided
- 1 whole chicken, cut into 8 pieces
- 453 grams medium-sized yellow onions, halved lengthwise
- 1 medium fennel bulb, quartered
- ¼ cup fennel fronds
- 2 large celery stalks, trimmed and halved crosswise
- ¼ cup fresh flat-leaf parsley sprigs
- 6 medium garlic cloves, smashed
- 2 fresh or dried bay leaves
- 10 cups cold water
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon black pepper (and some more to taste)
Additional ingredients
- ½ cup fresh flat-leaf parsley leaves
- ½ cup fresh dill fronds
- ¼ cup fresh chives, sliced
- 1 tablespoon lemon zest, grated
- Edible flowers (optional)
Preparation
To make matzo balls
- Before starting with the herb garden soup recipe, first make the matzo balls. For this, mix eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Refrigerate for 30 minutes.
- Meanwhile, fill the Dutch oven with generously salted water, place it over medium-high heat, and bring it to a boil. Once boiled, reduce the heat and let it simmer while you shape the matzo balls.
- Now, with slightly moistened hands, scoop out the chilled matzo mixture and roll it into balls. Once shaped, add all the matzo balls to simmering water and cover the Dutch oven. Cook the matzo balls until tender and puffed (should take about 45 to 55 minutes). Reduce the cooking time if you prefer your matzo balls less fluffy and a little dense. Check the doneness by cutting one matzo ball in half. It should be uniformly pale in color.
- After the matzo balls are done cooking, remove them from the water and transfer them to a plate. Let it cool for 30 minutes.
To make the herb garden soup
- While the matzo balls are cooking, proceed with making herb garden soup. For this, cut two carrots in half crosswise. Place them in a large stockpot.
- Then, add chicken, onions, fennel bulb, celery, parsley sprigs, garlic, and bay leaves to stockpot. Pour in all the cold water and cover.
- Bring the mixture to a boil over high heat and then reduce heat to medium-low and gently simmer. Ensure the soup maintains a very gentle simmer. If it starts to bubble vigorously, simply reduce the heat. Make sure to partially cover the lid until the chicken is tender and falling off the bone (should take about 1 hour and 30 minutes). Do skim off the foam that accumulates on top.
- Now, cut the remaining carrots into thin julienned strips. Set aside.
- After the chicken is cooked all the way through, remove it from the stock mixture and transfer it to a cutting board. Let it cool for about 10 minutes.
- Meanwhile, strain the stock mixture with a wire mesh strainer to remove any solids. Now, return the mixture to the stockpot and stir in some salt and pepper.
- Then, add julienned carrot strips and let it simmer over medium-low heat until carrots are tender (should take about 10 minutes). Now, shred meat into bite-size pieces, add them to the stockpot, and return to a simmer over medium-low heat for about 2 minutes. Add more salt and pepper to taste.
- Then, roughly chop parsley leaves, dill fronds, chives, lemon zest, and reserved fennel fronds, leaving some larger pieces intact.
- Lastly, place matzo balls in each bowl, top it with soup and generously sprinkle herb mixture on top before serving. Decorate the bowls with a few edible flowers if you want and serve immediately.
The herb garden matzo ball soup recipe is ready to be enjoyed with your family. This soup is a treat to the eyes as well as the tastebuds. So, try this tempting soup recipe over the weekend and let us know if your brood enjoyed it in the comment section below!
