Seasonal spring soup memories




Spring is THE  time of changes, especially in nature when everything starts to bloom.

Like many of us, I am spending quite a lot of time in the kitchen these days and here is another recipe from home that my Mom used to do for us(still does when we are around).

It is a classic Passover recipe so I hope you’ll find time to prepare it for your kids during the Easter/Passover holidays.

This soup has many variations, many like it very mild with not many spices and some like it with very rich flavours.

It is called Matzo balls soup.

I decided to post a medium recipe, somewhere in between.

You can have it as a vegetarian dish or using chicken stock and get stronger tastes.




To make the matzo balls (makes about 15 balls) 

  • 2.5dl(1 cup) matzo flour
  • 1 egg
  • Pinch of black pepper
  • Pinch of salt
  • 4 tbs chopped parsley
  • 4 tbs chopped coriander(an option)
  • 1.5-1.8dl warm water

To make the soup

  • 2 litres vegetable or chicken stock
  • 5-6 medium potatoes, peeled  & cut to quarters
  • 3 medium carrots
  • 3 celery branches, cleaned & sliced
  • 1 large onion cut to quarters
  • 5-6 cloves garlic, sliced
  • Black pepper
  • Salt
  • Turmaric, 1 flat tsp
  • Ground cumin 1-1.5 tsp
  • 2-3 branches fresh parsley
  • 2-3 branches fresh coriander (as an option)
  • Olive oil




To prepare the flour balls

Mix all ingredients in a bowl and add water just as you get a nice firmed dough.

Prepare the balls with wet hands and put aside.


Heat 5 tbs oil in a 5 liters casserole and fry the celery, onions and carrots for about 3-4 min while stirring.

Add garlic and fry for another min.

Add 2 liters vegetable or chicken stock.

Bring to a boil and add the potatoes and matzo balls.

Add spices, cover and cook on low-medium heat for 20 min.

Taste to balance spices and serve.

Relaxing, healthy Easter/Passover






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