Matzo balls don’t have to be eaten only with chicken soup. Here they go great with a vegetable broth that’s enhanced with oven baked veggies and tomatoes.
“Mod” Matzo Ball Soup
Servings
6 Servings
Ingredients
- 6 medium carrots sliced into 1-inch pieces
- 2 medium turnips peeled, cut into 1-inch cubes
- 1 large onion diced
- 2 tablespoon vegetable oil divided
- 1/2 teaspoon ground cumin + pinch
- 14.5 can diced tomatoes unflavored
- 6 cup Manischewitz® All Natural Vegetable Broth
- Kosher salt
- Freshly ground black pepper
- 1 box Manischewitz® Matzo Ball Mix reduced sodium
- 2 large eggs
- 2 tablespoons vegetable oil
Instructions
- Soup:
- Preheat oven to 450 degrees F.
- Place carrots, turnips and onion in mixing bowl .Toss well with 2 tablespoons vegetable oil, a pinch of cumin, kosher salt and freshly ground black pepper to taste. Spread evenly on a metal sheet pan.
- Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
- Combine 4 cups Manischewitz® All Natural Vegetable broth, 1/2 teaspoon kosher salt and 1/2 teaspoon ground cumin in a 4 quart pot, bring to a boil over medium-high heat.
- When vegetables are finished roasting, remove from oven and set aside briefly.
- Remove cover from pot and add remaining 2 cups Manischewitz® All Natural Vegetable Broth and diced tomatoes. Add vegetables and bring soup to boil over medium-high heat.
- Cover and reduce heat to low and simmer for 10 more minutes.
- Uncover and add salt, pepper or cumin to taste.
- Matzo Balls:
- While vegetables are roasting, prepare matzo balls according to package directions with a few “secret” changes. Crack 2 eggs, into one mixing bowl, but instead of beating everything together right away, tilt the bowl and try to beat some of the whites separately until frothy. Once done, place the bowl back on the counter and incorporate the yolks as well. Add remaining 2 tablespoons of vegetable oil and whip again until fully incorporated and bubbly.
- Add packet of Manischewitz® Matzo Ball mix and stir just until combined. Refrigerate for 10 minutes.
- Remove matzo ball mix from fridge. Form into balls with hands, just under the size of ping pong balls. Makes about 8.
- Drop matzo balls into broth, cover and lower heat and simmer for 12-15 minutes.
- This recipe was provided by the winner of the 6th Annual Manischewitz Cook Off, Eric Silberman.
Thanks Abe, this recipe came to us from a young man who entered it and won at the Manischewitz cook off a few years ago, that was the name he gave it.
Oy Vey Jamie
“MOD” Matzo Ball Soup
with diced tomatoes and Cumin just does not sound right, it seems you are pushing the envelope too far, I think if you changed the recipe name too “Tomato Matzo Ball Soup” you will not be desicrating our beloved Matzo Ball Chicken Soup.
With respect
Avraham
This recipe was outstanding when I tasted it at the cookoff. And so my style – simple prep, common ingredients – incredible flavor. I can’t wait to make it at home. Loved the cumin, the roasted veg, the perfect matzoh balls, the addition if diced tomatoes. So warm and comforting and delicious. Can you tell I loved it?