Matzo ball soup with carrots and daikon

First off, we’re not Jewish, we just decided it was time to try different things. Secondly, this recipe uses more mixes and prepared things than I normally like to use, but since the end result was delicious, and because I included my own little touches, I decided to share.

The broth for this soup was thanks to Seitenbacher Vegetable Broth and Seasoning, which we buy two or three at a time from Whole Foods (the mix is also on Amazon.com). The matzo ball mix is Manischewitz Matzo Ball Mix, which is what inspired this whole trial to begin with.

What you’ll need for enough for 3 people (or, like us, 2 for dinner, 1 for lunch):

  • One 2.5-oz package Matzo Ball Mix (or enough mix for six 1-inch diameter matzo balls before cooking)
  • 6 cups prepared vegetable broth
  • 2 cups baby carrots, cut into bite-size pieces
  • 2 cups Daikon radish, chopped into 1/2-inch cubes
  • A few sprigs of parsley (optional)
  • A few pea shoots (optional)

What to do:

  • Prepare the matzo ball mix per the directions on the box, setting aside in the fridge to cool for 15 minutes
  • Meanwhile, bring the vegetable broth to a boil
  • Using an ice-cream scoop (or making 1-inch-diameter balls by hand), drop the matzo ball mix into the boiling broth.
  • Cover tightly, reduce heat, and simmer for 20-25 minutes
  • When the matzo balls are cooked thoroughly, ladle them individually into a warm bowl next to the stove.
  • With the matzo balls removed, place the carrots and daikon into the broth. Bring to a boil and boil for 5 minutes.
  • Place two matzo balls into a serving bowl, then ladle the broth and vegetables over the top. Season to taste. Garnish with parsley and pea shoots (I used baby pea shoots) and serve.

We had the soup with roasted chicken, not realizing just quite how filling it would be (since I didn’t realize the balls would puff up so much in the heat).

Related posts:

  1. Split-pea soup, old-people style
  2. Sweet corn with pea shoots
  3. Beef short-ribs with veg in red wine
  4. Grown-up chicken fingers and hot sauce
  5. Panko-breaded chicken breast with honey-mustard sauce

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.