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Cozy Matzo Ball Soup Recipe with Fresh Dill and Roasted Roots

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A comforting and flavorful matzo ball soup featuring tender matzo balls, fresh dill, and caramelized roasted root vegetables, perfect for cozy evenings.

Ingredients

Scale
  • 1 cup matzo meal (fine grind recommended)
  • 3 large eggs, room temperature
  • 1/4 cup vegetable oil or melted schmaltz (rendered chicken fat)
  • 1/4 cup cold water or broth
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Optional: 1 tbsp finely chopped fresh dill (for matzo ball dough)
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks (or substitute with turnips)
  • 1 small celery root (celeriac), peeled and cubed (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste (for roasting vegetables)
  • 8 cups chicken broth or vegetable broth (homemade or low-sodium store-bought)
  • 2 stalks celery, chopped
  • 1 small onion, quartered
  • 3 cloves garlic, smashed
  • 1 handful fresh dill sprigs
  • 1 bay leaf
  • Fresh dill, chopped, for garnish

Instructions

  1. Prepare the Matzo Ball Dough: In a large bowl, whisk together eggs, oil or schmaltz, cold water or broth, salt, and pepper. Stir in matzo meal until fully combined. Fold in fresh dill if using. Cover and refrigerate for at least 30 minutes.
  2. Roast the Root Vegetables: Preheat oven to 425°F (220°C). Toss carrots, parsnips, and celery root with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  3. Make the Broth Base: Combine chicken or vegetable broth with celery, onion, garlic, dill sprigs, and bay leaf in a large soup pot. Bring to a gentle simmer over medium heat.
  4. Form the Matzo Balls: With wet hands, shape chilled matzo mixture into small balls about 1 to 1.25 inches in diameter. Keep uniform size.
  5. Cook the Matzo Balls: Carefully drop matzo balls into simmering broth. Cover and cook for 30-40 minutes, maintaining a gentle simmer.
  6. Add the Roasted Vegetables: Stir roasted root vegetables into the broth and matzo balls. Simmer together for 5 more minutes.
  7. Finish and Serve: Remove bay leaf and dill sprigs. Ladle soup into bowls, garnish with freshly chopped dill, and serve hot.

Notes

Wet your hands before shaping matzo balls to prevent sticking. Maintain a gentle simmer to avoid breaking matzo balls. Roasting root vegetables adds caramelized sweetness and depth. For extra fluffy matzo balls, add 1 tsp baking powder to the dough. Matzo balls can be made ahead and refrigerated or frozen. Reheat gently in warm broth.

Nutrition

Keywords: matzo ball soup, cozy soup, roasted root vegetables, fresh dill, comfort food, Jewish recipe, easy soup, homemade broth

Find it online: https://atomicbite.com/cozy-matzo-ball-soup-recipe-with-fresh-dill-and-roasted-roots/