Green Matzoh Ball Soup

Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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

Note to skeptics: Yes, indeed, it works incredibly well to add finely chopped broccoli to a standard matzoh ball mix. The taste is so subtle that you can slip these to people who think they don't like broccoli. They will be surprised, if you choose to disclose. Either way, welcome to an additional serving of vegetables where you least expect it.

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. (It's even easier if you first spray the blade and the inside of the lid with nonstick spray.) This is a good way to get the pieces truly speck-tiny, which is the idea.

The batter needs to be made at least 1 hour (can be up to a day or two) ahead. For the soup, use your favorite boxed broth or make your own, vegetarian or chicken soup.


Matzoh Ball Ingredients
4 large eggs
2 tablespoons grapeseed or canola oil
1 cup finely minced broccoli (trimmed, peeled stalks and florets)
1 cup matzoh meal
1 teaspoon salt
Black pepper (optional)
1½–2 quarts vegetable stock or low-sodium store-bought


Break the eggs into a medium bowl and beat them with a whisk. When they are smooth, beat in the oil.

Add the broccoli, matzoh meal, and salt, and, if you like, some pepper to taste.

Cover the bowl with plastic wrap and let the batter firm up in the refrigerator for at least an hour.
Put on a large pot of water to boil. When it boils, reduce the heat to a simmer.

Meanwhile, form 1-inch balls with the matzoh batter, dampening the palms of your hands slightly so the batter doesn't stick. Gently slide the matzoh balls into the simmering water and let them cook, uncovered, for 40 to 45 minutes; they will almost double in size. If you plan to serve them the same day, 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. Bring to room temperature before serving.

To serve, heat whatever stock you choose to use to your desired temperature. Place several matzoh balls in each serving bowl and ladle in the hot stock. Serve pronto.
Makes about 4 to 6 servings (about 20 medium matzoh balls)


KosherEye Note: These matzoh balls can also be Passover friendly.

Recipe: kosher, soup, parve