Matzo Ball Soup with Cardamom, Turmeric, and Lime Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

3 1/2 hours

This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with theSabzi Khordanedible herbs platter and you’ve got a classic Iranian Shabbat meal.

Ingredients

Serves 8

1/2 medium onion, coarsely chopped

4 garlic cloves, crushed

4 large eggs

2 tablespoons olive oil or chicken schmaltz

1/4 cup club soda

2 teaspoons finely grated lime zest (from about 2 limes)

1 1/3 cups matzo meal

1 1/2 teaspoons ground cardamom

1 teaspoon ground turmeric

1/4 teaspoon freshly ground black pepper

3 1/2 teaspoons kosher salt, divided, plus more

8 cups low-sodium chicken broth

2 large carrots, peeled, thinly sliced

1 bunch cilantro leaves with tender stems

2 limes, cut into wedges

Step 1
Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
Step 2
Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
Step 3
Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
Step 4
Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes. Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Step 5
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.

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Reviews (5)

This is the best Matzoh ball soup I have ever tasted. Don't overcook. Follow the directions closely and the matzoh balls will be light and fluffy and delicious. The cardamom must be the secret ingredient. I make it again and again.
- John Arthur
- Lodi, CA
- 4/15/2022
Flavor is great, but the matzo balls are gummy and unservable.
- Anonymous
- San Francisco, CA
- 4/8/2020
To Alsado9988 - the recipe that calls for ground chicken is listed four recipes below this one in the line up. It is a Persian take on Matzo Ball Soup and believe it is called Gondi. I did make this Cardamom, Tumeric and Lime version and it was delicious!
- smclachlin533300
- San Carlos, Mexico
- 4/10/2019
The matzoh balls were aromatic and fluffy! I added some lime garnishes for my guests to flavor the broth to their liking. Only change I would make in the future would be to cut back on the salt both in the matzoh balls and the broth. Otherwise, delicious.
- BlaireSiefken
- Calais, ME
- 4/9/2017
The description mentioned ground chicken, but the ingredients didn't list that. But it sounds good even without, so I'll definitely make this as soon as I get some matzo. I'm a big fan of turmeric, too!!
- alsado9988
- Federal Way, WA
- 4/6/2017

Tags Soup Soup/Stew Jewish Persian Middle Eastern Matzo Cardamom Herbs & Spices Turmeric Main Dinner Dairy Free Nut Free Simmer Food Processor Passover 万博官网