Green Matzoh Ball Soup

by Mollie Katzen
molliekatzen.com

4-5 servings

From  The Heart of the Plate: Vegetarian Recipes for a New Generation


Broccoli-flecked dumplings double-task as a Passover offering and an ode to Dr. Seuss.  What could be bad?

Note to skeptics: Yes indeed, it works incredibly well to simply add finely chopped broccoli to a standard matzoh ball mix. The taste is so subtle, you can innocently, and seamlessly slip these to people who think they don't like broccoli. They will be surprised, if you choose to disclose. 

  • It’s easiest to use a food processor fitted with the steel blade to mince the broccoli, if you cut it into 1-inch pieces first.  This is a good way to get the pieces truly speck-tiny, which is the idea(l). If you coat both the bowl and blade with a light mist of nonstick oil spray ahead of time, it will be easier to handle.
  • The batter needs to be made at least 1 hour (and can be up to a day or two) ahead of time.
  • This can be made with vegetable or chicken broth Use your favorite boxed variety, or make your own. 

 



4 large eggs

 

2 tablespoons grapeseed oil or canola oil

1 cup finely minced broccoli (trimmed, shaved stalks, as well as florets)

1 cup matzoh meal

1 teaspoon salt

Black pepper 

1 1/2 to 2 quarts vegetable or chicken broth of your choice (commercial or homemade)

Minced or torn parsley for the top (optional)

 

    1. Break the eggs into a medium-large bowl and beat them with a whisk.  When they are smooth, beat in the oil.
    2. Add the broccoli, matzoh meal, salt, and a few good shakes or grinds of black pepper. 
    3. Cover the bowl with plastic wrap, and let the batter firm up in the refrigerator for at least an hour.  (Longer is fine. In fact, this will keep for up to two days.)
    4. Put up a large pot of water to boil.  When it boils, reduce the heat to a simmer.
    5. Meanwhile, dampen your palms, and form one-inch balls with the batter, transfering them to a plate as you go. When they are all formed, gently slide the matzoh balls into the simmering water, and let them cook for 40 minutes. They will gradually almost double in size.  If you plan to serve them the same day, just leave them in the cooking water until serving time.  They won't overcook.  If you plan to serve them a few days later, drain them, then store in a tightly-covered container in the refrigerator.