This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo drops that I just love!
Every Passover one debates the merits of their matzo ball soup recipe. There seems to be no question that everyone loves matzo balls.
The question is what kind they prefer. Many prefer floaters; those light fluffy balls that are perfectly cooked with no dense spots in the inner sanctum. Others prefer sinkers; where the balls are dense and almost chewy and maybe not even cooked all the way through.
I must admit to being in the sinker category though I am never one to turn any matzo ball down. Actually I’m kind of in the middle of this camp and prefer them just right! Whatever that may be.
If you prefer a more traditional matzo ball soup recipe though I do have you covered.
However, I’ve just discovered this new way of making matzo balls. A way that I’ve never heard of or tried before. These are more like matzo drops.
They are made with just toasted matzo meal and eggs. Simple and no chilling needed and they only take three minutes to cook. Last year I tucked this recipe away after spying it in the WSJ.
I am so glad I found it again…which wasn’t easy to do after one year of being tucked into my overflowing recipe drawer.
I loved this simple chicken matzo ball soup recipe made with boxed broth and infused with herbs and garlic and mushroom powder. However if you have already made chicken stock this will work with that too!
Either way this is a great new way to make a springtime chicken soup. The matzo drops that float in this soup are a bit peppery and blend well with the arugula that is added when you are ready to serve.
These discs forever solve the problem of floaters or sinkers and I think will become my go to matzo ball even though they aren’t really a ball at all.
These are delicate and hearty, both at the same time. Adding the asparagus make this the perfect Spring soup and I think a very pretty one too.
Those this isn’t a true egg drop soup it mimics an egg drop soup when the matzo egg mixture is dropped in.
If you feel so inclined this would be a great matzo ball soup recipe for Seder. Just cook your matzoh discs and then remove until ready to serve.
Or just have the mixture ready and once you drop them in, they take just three minutes to cook!
They are so thin that they will reheat well in a hot chicken broth. If you do reheat them in the broth make extra, because matzo anything has a tendency to suck liquid up!
To plate, throw a handful of arugula into each bowl, a few asparagus, a matzo disc and then ladle the hot soup over when ready to serve. These drops may not be as attractive as a perfectly formed matzo ball, but I guarantee everyone will ask for more!
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This matzo ball soup is a simple version of the real thing combined with a simple egg drop soup. No need to worry about making matzo balls. These are so much better!
2 quarts chicken stock (yours or the store’s!)
1 bay leaf
1/4 t finely chopped fresh tarragon
12 smashed garlic cloves
2 T mushroom powder
3/4 t kosher salt and more to taste
1/2 lb asparagus, trimmed and cut on the bias into 2” lengths
2 large beaten eggs
*2 T toasted matzo meal (See Notes)
1/2 t freshly ground black pepper
2 handfuls of arugula
Combine stock and seasonings into a large lidded pot. Bring to a gentle boil over medium high heat, then lower heat to medium low or just enough to keep your stock simmering. Keep covered or your broth will simmer away. (Since I used store bought broth, I did this to immerse some flavor into the broth. If you have broth you like, feel free to skip this step.) Simmer for about 40 minutes, then strain broth into another pot. Check for seasoning and add more salt if necessary.
Add asparagus and simmer until it is bright green, about 3 minutes. Remove and set aside.
Meanwhile, combine eggs and toasted matzo meal, pepper and a pinch of salt. (I loved the pepper in this.)
Carefully spoon batter into soup a spoonful at a time. I got about 8 spoonfuls. Cover pot and cook until batter rises to surface of soup, about 3 minutes. Break into small discs if necessary.
Into each bowl add a small handful of arugula and a few pieces of asparagus. Top with a matzo disc and ladle soup over all.
*Place matzo meal in a small pan and brown in an oven at 300 for about 10 minutes or until golden. You can also do this in a skillet on low heat. Stir and watch carefully so it doesn’t burn.
Keywords: matzo balls recipe, matzo balls soup recipe