Italian Matzo Ball Soup is a chicken broth based soup with matzo balls made with fresh rosemary and grated Pecorino Romano cheese.
NJ is the Diner Capital of the World. Don't take my word for it, apparently we are according to 50states.com, even before Guy Fieri started that Diners and Drive-In's show.
There's nothing better than going to a diner and ordering Matzo Ball Soup and a Grilled Cheese Sandwich on a rainy day. Well that and Disco Fries!
It was always one of those soup recipes that I never tried to make at home. Usually, when ordering out, it is made with a clear broth and the matzo balls.
This soup was SO easy. I just prepare the mix with the eggs and oil, but I also add in a little fresh rosemary and Pecorino Romano cheese as well as some carrots and celery to the broth.
This Italian Matzo Ball Soup was delicious and goes well by itself or accompanied with a salad or sandwich. I tend to make the Matzo balls a little smaller as they do "plump up" and it's just easier to eat.
Ingredients Needed
To make this recipe you're going to need the following ingredients:
- Canola Oil
- Celery
- Carrots
- Chicken Broth
- Kosher Salt
- Black Pepper
- Matzo Ball Mix
- Egg
- Fresh Rosemary
- Grated Pecorino Romano Cheese
How do you make Italian matzo ball soup?
Heat the oil in a large pot; then add the celery and carrots. Saute for 5 minutes; then add chicken broth. Bring to a boil; then lower to a simmer for 30 minutes.
Combine the matzo ball mix with the egg, rosemary and cheese and mix until blended; then refrigerate for 15 minutes.
After the mix has had time to chill, form the dough into 1-inch balls; which will yield approximately 24 matzo balls.
Add the prepared Matzo balls to the soup, simmer for another 15-20 minutes; then season with salt and pepper.
More Broth Soup Recipes
- How to Make Chicken Noodle Soup
- Homemade Chicken and Dumpling Soup
- French Onion Soup
- Sciusceddu (Italian Meatball and Egg Soup)
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Italian Matzo Ball Soup
Ingredients
- 1 tablespoon canola oil
- ½ cup finely diced celery
- ½ cup finely diced carrots
- 10 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Prepared Matzo Balls
For the Matzo Balls
- 1- (4.5 ounce) package Matzo Ball Mix
- 2 large eggs
- 2 tablespoons canola oil
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon grated Pecorino Romano cheese
Instructions
- Heat the oil in a large pot; then add the celery and carrots. Saute for 5 minutes; then add chicken broth. Bring to a boil; then lower to a simmer for 30 minutes.
- Combine the matzo ball mix with the egg, rosemary and cheese and mix until blended; then refrigerate for 15 minutes.
- After the mix has had time to chill, form the dough into 1-inch balls; which will yield approximately 24 matzo balls.
- Add the prepared Matzo balls to the soup, simmer for another 15-20 minutes; then season with salt and pepper.
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