Matzoh Ball Soup With Vegetables, Chickpeas and Herbs

Key Facts

• INGREDIENTS measuring cup Servings: 8 (makes 14 cups soup and 16 matzoh balls) FOR THE MATZOH BALLS 1/4 cup olive oil 1 cup matzoh meal 1 teaspoon fine salt 4 large eggs 1/4 cup chopped fresh flat-leaf parsley (optional) 1/4 cup seltzer FOR THE SOUP 2 tablespoons olive oil 1 large yellow onion (12 ounces), finely chopped 2 large carrots (4 ounces total), peeled and diced 2 celery stalks, diced 1 large zucchini (10 ounces), ends trimmed, diced Fine salt Freshly ground black pepper 10 cups no-salt-added vegetable broth or vegetarian no-chicken broth (see Substitutions) One (10-ounce) package frozen spinach, no need to defrost Two (15-ounce) cans no-salt-added chickpeas, rinsed and drained 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh dill * 2 garlic cloves, minced or finely grated DIRECTIONS Time Icon Total: 1 hour , plus 45 mins chilling time 1. STEP 1 Make the matzoh ball mixture: In a large nonstick skillet over medium-high heat, heat the oil until shimmering.
• STEP 3 Cook the matzoh balls: When you’re ready to eat, bring a large pot of water to a boil and season it generously with salt.
• STEP 4 Wet your hands and fill a small bowl of water, then scoop the matzoh meal mixture into 16 uniform balls (each should weigh about 1 ounce), placing them onto a large plate or sheet pan as you work and re-wetting your hands in the bowl as necessary to prevent sticking.
• Cover the pot and cook until the matzoh balls are cooked through and start to sink back to the bottom of the pot (that’s how you know they’re done), about 30 minutes.

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