The eight-day celebration of Passover begins April 10 this year (the 15th-22nd of the Hebrew month of Nissan). Matzoh Ball Soup is a classic favorite, with vegetables, thyme and clove—subtle, yet complex, flavors in a savory delight.
The soup can be made in advance and reheated while making the matzoh balls.
- 48 ounces chicken stock or low-sodium chicken broth
- 1 carton (5 ounces) matzoh ball mix
- 3 tablespoons olive oil
- 2 medium yellow onion, chopped 1/4 inch
- 2 cups carrots, chopped 1/4 inch
- 2 cups celery, chopped 1/4 inch
- 1 bay leaf
- 2 sprigs thyme
- 1 celery rib
- 2 whole cloves
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 8 large flat-leaf parsley leaves or small sprigs
- 1 Heat oil in a large sauce pot over medium-low heat. Add onions and, stirring occasionally, sweat until translucent and completely tender, approximately 15-20 minutes. Do not allow to brown. Add carrots and celery and continue to cook until softened, approximately 15-20 minutes.
- 2 While the vegetables sweat, create a bouquet garni. Bundle the bay leaf and thyme with the celery rib and wrap several times with cooking twine to hold them together. Stick the pointed end of the cloves into the celery rib.
- 3 Add chicken stock and bouquet garni to pot, increase heat to high and bring to a boil. Reduce heat, cover pot and gently simmer until flavorful, approximately 45 minutes. Remove the bouquet garni.
- 4 While the soup simmers, prepare matzoh ball batter to package instructions, creating 24 balls 1" in diameter. Cook the matzoh balls as directed.
- 5 To serve, place 3 matzoh balls in a soup bowl and ladle 10 ounce soup and vegetables over the balls. Garnish with parsley leaf.