Winter-perfect vegetable soup with Homemade kneidlach recipe

בס"ד

 

Enjoy a simple, healthy, and delicious recipe of vegetable soup with kneidlach (matzo balls). This recipe is the perfect soup for the stormy winter days.

You can serve this soup with the addition of homemade matzo balls, with soup almonds, croutons, or as is.
The recipe contains a step by step tutorial on how to make Kneidlach mix at home.

 

Matzo balls have become more than just a side dish in Passover. They are eaten throughout the year, and no one is to blame, really. They are delish!
That round ball makes the perfect addition to any winter or non-winter soup.
The kneidlach is perfect, and you should definitely keep this recipe for Passover. Of course, if you don't eat Gebrokts on Passover, you should keep this recipe for the rest of the year :-)

This Kneidlach is made from Matzha meal, so it is not gluten-free. However, I do want to try and make a recipe for kneidlach using potato starch so it will suit everyone, even those who don't consume gluten or non-Gebrokts keepers.

Before I decided how to make the matzo balls, I searched online and found out that the prevailing opinion on almost every recipe is to use hot water in the mixture.
I didn't really understand why, since the dough will be formed even with cold water. So yeah, maybe the hot water will absorb easily to the flour, but I still decided to go ahead and use tap water.
After thoroughly mixing the mixture, I got a wonderful mix that you can work with straight away — no need to let the mixture sit and wait. Maybe 5 minutes, no more!

 

You can, of course, make this vegetable soup without the kneidlach, and it is tasty on its own.
If you made it, I'd love it if you share with me on my Facebook @con delight or Instagram @con_delight

 

Vegetable soup with kneidlach/recipe con delight

I measured using universal cups and spoons

Ingredients:
3 onions, chopped
A bit of olive oil
3 frozen garlic clove cubes
4 carrots with the skin, rinsed thoroughly and cut into half-rings (cut the carrot lengthwise and then to slices)
3 zucchinis with the skin, cleaned well and sliced into half rings

Seasoning:
1 teaspoon hawayej or according to flavor
Between 2-3 tsp. salt
A bit of black pepper
1 Tbsp. dried parsley or according to flavor
water

Kneidlach mix:
1 cup Matza meal
1 cup tap water
1/2 tsp. salt
A bit of black pepper
1 Tbsp. olive oil
2 L eggs

Preparation:
Preheat oil in a pot and fry the onions for 3-4 minutes on medium heat, mix occasionally. Add in the frozen garlic cubes and fry while stirring, until melted.
Add in the carrots and zucchinis (and if you want, you can add other veggies you like) and fry while stirring for about 2 minutes.
Add the seasoning: 2 teaspoons of salt, black pepper, and parsley. Mix well and add water to about 2/3 height. Bring to a boil on high heat.
Once boiling, reduce the heat to medium and cook for 30 minutes with a lid. When the 30 minutes are through, before adding the kneidlach, add more water and taste if you need to add extra salt (I needed to add about 1/2 tsp. of salt, but add according to your liking, of course).

Towards the end of the 30 minutes of cooking the soup, prepare the matzo balls (no need to use hot water):
Mix the kneidlach ingredients until everything is wet. If mixture is too wet, let sit for 5 minutes. Then, form balls using wet hands. You will need to get your hands wet every now and then, so it will be easier to form the matzo balls.
Place the balls inside the soup after forming each ball and cook without a lid for about 15 minutes. Enjoy!
Have a great cozy and warm winter!