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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

30 min.

170 min.

200 min.



Mushroom Matzo Ball Soup

A soup that is light and perfect for Passover. Also works as a great appetizer or light lunch. 


Mushroom Matzo Balls:4 tbsp vegetable oil or coconut oil,1 large shallot minced, Kosher salt, 1/2 pound of available mushrooms,(button, shiitake, portabello, etc..), 1 tsp thyme,4 eggs beaten, 1 cup matzo meal, 3-4 tbsp seltzer water
1 (4 lb) chicken
3 large carrots, peeled and quartered
3 stalks celery with leaves, quartered
2 onions, halved lengthwise through the root
2 bay leaves
3 garlic cloves, peeled and minced
1 small bundle of parsley (with stems), in additon to 2 tbsp. chopped parsley for garnish
Coarse kosher salt and freshly ground black pepper
1 batch Mushroom Matzo Balls, recipe above
Lemon wedges for serving, optional


1Mushroom Matzoh Balls: Heat 2 tbsp of oil in a deep pan over low-medium heat. Once oil is hot add shallot and season with salt. Stir occasionally, until shallot is absorbed into the oil 4 to 5 minutes. Add the mushrooms and cook until soft/dark brown 7-10 minutes. Add the thyme and stir, about 2 minutes. Remove from heat and transfer to a bowl. Let cool until it is slightly above room temperature. Be careful your shallot/mushroom mixture is cool (do not mix while hot), and then mix with the eggs, and 2 tbs of oil, 1 tsp salt, the matzo meal, and seltzer in a bowl. Refrigerate in plastic container with lid for 30 minutes. While matzoh mix is in the refrigerator, bring a large pot of salted water to a boil over medium-high heat. Lower heat to low and simmer. Moisten your hands with water; scoop out a tbsp of matzo ball mix and roll it into a 1-inch ball within the palms of your hands. Drop the each ball into the simmering water. Cover the pot, and simmer until all are tender and puffed, 30 to 35 minutes. Test one of the balls by removing them from the water and cut in half to see if the inside is a pale color. Once all matzo balls are cooked remove from pot with a slotted spoon and set aside while you prepare the broth.
2Place chicken, carrots, celery, onions, bay leaf, garlic, and parsley in a large pot. Cover with 2 inches of water. Bring to a boil over medium heat. Skim off any foaming particles that rise to the top. Turn heat down to a simmer,cover for 1.5-2hrs. Remove the chicken and vegetables from the pot and transfer to a cutting board to cool. Using your fingers separate the meat from the bone. Discard the bones Strain the broth through a sieve, and add it back to the pot. Discard the parsley and bay leaves. Chop the vegetables into small pieces and return to the pot. Season to taste.
3Serve with 1 or 2 matzo balls per serving and garnish with fresh parsley and lemon wedges.

Cook's Tips:

You can make the matzoh balls ahead of time and refrigerate or freeze. Bring them to room temperature before adding them to the broth. If the balls appear wet or too soft to the touch, roll with more matzoh meal (1 tbsp) to bring back to original consistency.  You can make this dish vegetarian by using 4 cups of veggie stock and ommitting the chicken.