Passover is upon us and at this years Seder I tried not to fill up on my Grandma’s matzo ball soup so I can enjoy her other amazing, Morroccan dishes! Unfortunately, this left me with a hankering for Mazto Balls!!! My dad bought a soup and matzo ball mix so I was able to whip some up. I also spied some split peas that have been in the cabinent for quite some time that I thought would make a lovely addition to the soup. The peas really helps thicken the soup and provided a nice little bite. I like my matzo balls dense and chewy, and luckily so do both of my parents! After reading on how to make dense matzo balls, which wasn’t that much considering most people like fluffy ones [weirdos ;)] I learned to just over mix them!
To make the matzo balls, add two eggs and two tablespoons of vegetable oil to a bowl.
Then add the package of matzo ball mix
and mix mix mix mix until nice and tough (or you can mix until just combined if you like fluffy balls.) Then cover and place into the fridge for 15+ minutes.
For the soup, bring 10 cups of water, 1 pound of peas and the soup flavor mix to a boil and continue to boil for 20 minutes.
Peel 5 (or more, but thats all I had left) carrots and cut into thirds. Add them to the pot and allow it to boil for 15 minutes. I also added 1/2 tsp a salt because I used low sodium soup mix.
While that is cooking, measure out the matzo balls! I made mini ones (dense dense dense!!) by using a heaping teaspoon (rather than tablespoon)
Place on a separate plate until ready to add to soup. After 15 minutes, add the matzo balls and continue to cook for 10-15 minutes, or until the matzo balls are cooked. Time to add in 1.5 cups of vegetable broth and water (each), garlic powder and pepper and heat through.
Dont use crystal as bowl. They shatter in heat.
Grandma’s got some stepping up to do 😉
With love and cupcakes,
Recipe: Easy PEAsy Matzo Ball Soup with Split Peas
1 box Matzo Ball soup mix (I used Manischewitz, low sodium)
2 tbsp olive oil
1 pound dried split peas, rinsed and picked through for rocks
5-8 medium carrots
1.5 cups vegetable broth
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp fresh black pepper
Prep the matzo balls according to package directions. For Manischewitz brand, mix 2 eggs and 2 tbsp of vegetable oil with the contents of the packet and then cover and refrigerate for 15-20 minutes.
In a large pot add 10 cups of water, the soup packet and the peas, bring to a boil and let simmer for 20 minutes. Add in the chopped carrots and 1/2 tsp of salt and let cook for another 15 minutes.
Then, drop in the matzo balls and let boil for 10 minutes.
Add in 1.5 cups of water and vegetable broth (each), garlic and pepper to taste. Let cook until heated through. Serve.
*I added more water and broth because a cooked the entire soup without a lid and the soup reduced. The vegetable broth added more flavor, if you would like to make this without the broth, add an extra 3 cups of water total and then season more. It will need more salt! I love salt <3
*The peas didn’t break down that much, if you want a thicker pea soup, cook the peas, water and soup mix for 30 minutes rather than 20. I would definitely try that next time.