Best 2 Roth Family Matzo Ball Soup Recipe By Tasty Recipes

Indulge in the heartwarming goodness of Roth Family's Matzo Ball Soup, a classic Jewish comfort food packed with tender matzo balls, savory broth, and a medley of vegetables. This iconic soup is a culinary treasure passed down through generations, offering a taste of tradition and nostalgia in every spoonful. Our collection features three enticing variations of this beloved soup: the classic Roth Family Matzo Ball Soup, a vegetarian-friendly Matzo Ball Soup brimming with garden-fresh vegetables, and a lighter, yet equally comforting Turkey Matzo Ball Soup. Each recipe is meticulously crafted to capture the essence of this cherished dish, ensuring a delightful and satisfying experience. Whether you prefer the timeless flavors of the classic soup, crave a meatless option, or seek a healthier alternative, our recipes provide the perfect starting point for your culinary exploration. Prepare to savor the comforting warmth of Matzo Ball Soup, a culinary gem that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

ROTH FAMILY MATZO BALL SOUP RECIPE BY TASTY

Roth Family Matzo Ball Soup Recipe by Tasty image

Here's what you need: canola oil, medium yellow onion, celery stalk, garlic, shredded carrot, low-sodium chicken broth, kosher salt, ground black pepper, garlic powder, dried dill, dried chive, dried parsley, matzo balls

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons canola oil
2 cups medium yellow onion, diced
1 cup celery stalk, diced
2 teaspoons garlic, minced
1 cup shredded carrot
3 qt low-sodium chicken broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried dill
½ teaspoon dried chive
½ teaspoon dried parsley
20 matzo balls

Steps:

In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
Ladle into bowls.
Enjoy!

MATZO BALL SOUP

Matzo Ball Soup image

This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
MATZO BALLS:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion

Steps:

Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

Use high-quality matzo meal. Fresh, finely ground matzo meal will produce the lightest, fluffiest matzo balls.
Don't overmix the matzo ball batter. Overmixing will make the matzo balls tough.
Let the matzo balls rest before cooking. This will help them hold their shape.
Cook the matzo balls in a flavorful broth. Chicken broth is a classic choice, but you can also use beef broth, vegetable broth, or even water.
Don't overcrowd the pot. The matzo balls need room to cook evenly.
Cook the matzo balls until they are cooked through. They should be firm to the touch and no longer doughy in the center.
Serve the matzo ball soup immediately. It's best enjoyed hot and fresh.

Conclusion:

Matzo ball soup is a classic Jewish dish that is perfect for a cold winter day. It's also a great way to use up leftover matzo from Passover. With a few simple ingredients and a little bit of time, you can make a delicious pot of matzo ball soup that your family and friends will love. So next time you're looking for a comforting and flavorful soup, give matzo ball soup a try!