Isa Chandra Moskowitz’s Flaxen Matzoh Ball Soup | The Jewish Week | Food & Wine

Isa Chandra Moskowitz’s Flaxen Matzoh Ball Soup

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Isa Chandra Moskowitz’s Flaxen Matzoh Ball Soup

Flaxen Matzoh Ball Soup. Courtesy of Little, Brown and Company

This is the shining star of every Jewish holiday. It doesn’t matter what’s on the rest of the table—there could be bowls of gold doubloons, but everyone will reach right over them for those matzoh balls! The flavor is very delicate, so definitely make your own broth for this even if you normally use store-bought.

Servings & Times
  • Serves 6-8
Active Time:
  • 30 min
Total Time:
  • 3 hrs

For the matzoh balls:

1¼ cups matzoh meal (or about 4 sheets matzoh, crumbled)

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup vegetable broth, purchased or homemade

3 tablespoons olive oil

2 tablespoons ground flaxseed

2 teaspoons potato starch

¼ cup grated peeled carrot


For the soup:

6 cups vegetable broth, purchased or homemade

⅓ cup thinly sliced peeled carrot handful chopped fresh dill, plus more for garnish

Freshly ground black pepper, for garnish


Make the matzoh balls: In a mixing bowl, combine the matzoh meal, salt, and pepper and set aside.

In a blender, whiz together the broth, olive oil, and flaxseed until the mixture is frothy and a little goopy, about 30 seconds. Pulse in the potato starch.

Pour the blender mixture into the matzoh meal mixture and combine until everything is moist. Add the grated carrot and mix until it’s well distributed.

Cover the bowl tightly with plastic wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step; it’s important in making sure that the matzoh balls do not fall apart when boiled.

When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil. Once boiling, lower to a simmer.

Have ready a parchment-lined surface to prevent sticking. Also have handy a wet rag to wipe your hands on while you’re forming the matzoh balls.

Remove the matzoh mixture from the fridge. Form it into tightly packed, walnut-size balls. When all the balls are prepared, drop them carefully into the slow-rolling boiling water with a spatula or slotted spoon. Cover the pot and simmer for about 20 minutes, checking occasionally to see if the water is still at a slow-rolling boil. If it’s too high, they might break; too low, and they will get mushy. They usually rise to the top and then sink when they are ready. Transfer them to the parchment.

Make the soup: Pour the broth into a separate pot. Add the sliced carrot and dill. Bring the broth to a low boil over medium heat.

When the broth is hot, use a slotted spoon to carefully remove the matzoh balls from the parchment and place two or three in each bowl. Ladle the broth over the matzoh balls so that they’re covered only about halfway. Garnish with some more fresh dill and black pepper and serve.

Excerpted from the book The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz. Copyright © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company.