Moroccan Chicken Matzah Ball Soup
by
Beth Warren
April 14, 2019
Matzah Ball Soup is one of those recipes that has been brought down through the generations. It's interesting to see how each family takes a different spin and has their own secret to making it such a delicious dish. To be honest, there are not many places to go wrong with it. It's just the best soup ever.
I decided to take a spin by tapping into my Morrocan roots I married in to. I asked my husband's grandma and aunt for their input and it was perfect! Dare to be different with this twist on a classic.
Ingredients
Soup:
1/2 tsp turmeric
1 tsp black pepper freshly ground
2 tbsp salt
2 cups leak, chopped
1/2 bunch cilantro
3 cups large chunks of pumpkin or sweet potato
2 lg celery, chopped
2 lg carrots, chopped
2 parsnips, chopped
Chicken, pieces cut in 1/8
1/2 large onion, chopped
1/2 large onion quartered
4 small cloves garlic
Matzo ball (standard recipe):
4 large eggs
2 tablespoons oil
1/4 cup seltzer
1 cup matzah meal
Salt and freshly ground pepper to taste
Instructions
Soup:
Sautee the chopped onion with the carrots, celery and parsnips, until aromatic and a little softened (this step helps enhance the flavor so it takes a few minutes). Add in the rest of the veggies, onion, garlic, chicken and seasonings. Add water until a few inches after it's fully covered.
Matzah Ball:
Whisk to combine all ingredients together. Cover and refridgerate for several hours. Remove from fridge and form into balls. Add to boiling water over the stove and cook until the matzah balls float to the top.
