Matzo Ball Soup

Matzo Ball Soup


‘Happy Holidays’ can represent a variety of celebrations these days.  In fact, Yuletide presents a wonderful opportunity to ensure residents of all denominations are catered for. 

With the cold weather approaching, our Matzo Ball soup is a lovely nod to our Jewish friends.  The purported curative powers of this soup (aka ‘Jewish penicillin’) will see it as a welcome addition on any menu.

Made it?  Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsPrepUnitServe 30Allergens
Matzo mealg875Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)
Vegetable Oilml50
Egg, WholeBeateng500Eggs
Chicken Stockl4.5Wheat gluten (gliadin)
CarrotMedium diceg620
ParsnipMedium diceg620


  1. Place matzo meal, oil and egg in a bowl. Season with salt. Mix until just combined. Roll into small balls.
  2. Bring stock to the boil over high heat. Reduce heat to medium. Add matzo balls.
  3. Cook for 25 minutes, adding carrot and parsnip in the last 15 minutes, or until matzo balls are cooked through and vegetables tender.
  4. Using a slotted spoon, transfer matzo balls to bowls. Top with stock mixture. Serve sprinkled with chopped dill.

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