Get ready to revolutionize your soup game with a mind-blowing fusion that combines the classic Jewish comfort food of matzah ball soup with the irresistible cheesy goodness of broccoli cheddar! This isn't just another soup recipe - it's a culinary adventure that will tantalize your taste buds and warm your soul. Imagine tender, fluffy matzah balls swimming in a rich, creamy broth studded with vibrant broccoli and melted cheddar cheese. Whether you're looking to impress dinner guests or treat yourself to a comforting meal, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 cup matzah meal
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the vegetable broth and bring it to a gentle simmer.
- While the broth is heating, prepare the matzah balls. In a mixing bowl, beat the eggs until they are well combined. Then, add the matzah meal, a pinch of salt, and pepper to taste. Mix until the ingredients are thoroughly combined. Let the mixture sit for about 5 minutes to allow the matzah meal to absorb the moisture.
- After the mixture has rested, wet your hands slightly and form the matzah mixture into small balls, about 1 inch in diameter. Set them aside on a plate.
- Once the vegetable broth is simmering, carefully drop the matzah balls into the pot. Cover the pot and let them cook for about 20 minutes, or until they have expanded and are cooked through.
- While the matzah balls are cooking, steam or blanch the broccoli florets in a separate pot until they are tender, about 3-5 minutes. Drain and set aside.
- After the matzah balls have cooked for 20 minutes, add the steamed broccoli florets to the pot with the matzah balls and broth. Stir gently to combine.
- Next, gradually add the shredded cheddar cheese to the soup, stirring until the cheese is melted and incorporated into the broth. Adjust the seasoning with additional salt and pepper if needed.
- Once everything is heated through, remove the pot from the heat. Serve the soup hot, garnished with extra cheddar cheese if desired.
Tips
- Matzah Ball Secrets: Wet your hands slightly when forming the balls to prevent the mixture from sticking. Let the mixture rest for 5 minutes to help the matzah meal absorb moisture, resulting in lighter, fluffier balls.
- Cheese Melting Trick: Add the cheese gradually and stir continuously to ensure smooth melting and prevent clumping.
- Broccoli Perfection: Don't overcook the broccoli - aim for tender-crisp to maintain its bright color and nutritional value.
- Make-Ahead Tip: You can prepare the matzah ball mixture and refrigerate it for up to an hour before cooking for even better texture.
- Customization: Feel free to experiment with different cheese varieties like sharp cheddar or add a sprinkle of garlic powder for extra flavor.
- Storage: This soup keeps well in the refrigerator for 2-3 days. Reheat gently to maintain the matzah balls' texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
