Healthy and Hearty Soup
This Cauliflower Matzo Ball Soup recipe is everything you would expect from your traditional favorite, yet so much more nutritious! We’ve incorporated new ingredients to make it modern and healthy with plenty of nutrient-rich vegetables. On its own, chicken soup is naturally gluten-free, a great source of protein and vitamins, and contains healing properties that warm your insides and seem to cure the sniffles. When our matzo balls are added to this already nutritious dish, the health benefits are as impressive as the taste. Our matzo balls are firm but delicate and the small pieces of cauliflower keep them moist while soaking up all of the delicious flavor of the soup. Hearty enough to serve as a holiday meal and family-friendly enough to prepare year-round, our Cauliflower Matzo Ball Soup is a nutrient-rich prescription for comfort and good health–just what the doctor would order.
Nutrient Booster: Cauliflower
Including cauliflower in this traditional recipe not only adds taste and texture, but it also provides additional nutrients. Cauliflower is high in choline, a nutrient in which many people are deficient. Choline is important in supporting your metabolism.In addition, choline is involved in brain development and helps the brain produce neurotransmitters that the nervous system requires for optimal health. Individuals who are deficient in choline may have a higher risk of liver and heart disease. Cauliflower is a delicious, plant-based ingredient that adds a nutrient boost to your favorite recipes and meals. Versatile, healthy, and a great substitution for so many staples, is there anything cauliflower can’t do for you?
Make Once, Eat Twice
As the winter temperatures drop, there is nothing better than the warmth of a soothing bowl of hot soup! Our Cauliflower Matzo Ball Soup recipe is perfect to make once and eat twice. This soup freezes well and can be reheated easily when the chill sets in and you are looking for quick comfort. Make sure you follow our steps to freeze, defrost and reheat your frozen soup and matzo balls for a meal that tastes as delicious as the day it was made.
*To freeze soup: Name and date the bags or jars. Place the soup in either freezer bags or freezer jars such as Mason jars. To maximize space, place the soup-filled freezer bags in the freezer horizontally. Once frozen you can store them upright. *If using a freezer safe glass container, leave 1-2 inches at the top for expansion so the container does not break.
*To reheat frozen soup: Place frozen bag or ball jar filled with soup in the sink with hot water for 5 to 10 minutes until the soup begins to separate. Pour the contents into a saucepan. Use a spoon to gently break up the contents of the soup, then cover and bring it to a boil. Boil for a minimum of one minute, stirring frequently until fully heated to a temperature of 165 °F.
Cauliflower Matzo Ball Soup
Cauliflower Matzo Balls
- 1 small head cauliflower cut into small chunks, or 2 cups cauliflower rice
- 2 cloves garlic
- 1 tablespoon olive oil, or butter
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped
- 2 large eggs, whisked
- 1 teaspoon baking powder
- 3/4 cup gluten-free matzo meal
- 1 whole chicken, 3-4 pounds
- 1 lemon, cut in half
- 1 tablespoon kosher salt
- 12 cups water
- 2 leeks, halved and rinsed with ends trimmed
- 1 stalk celery, chopped
- 1 turnip, scrubbed, top removed and cut in half
- 1 parsnip, peeled and sliced in 1/4" rounds
- 3 black peppercorns
- 6 carrots, peeled and sliced into 1/2" rounds
- 1 bay leaf
- 8 dill sprigs
- 2 cups kale, stems removed and chopped
- 1-2 parsley sprigs
Cauliflower Matzo Balls
Preheat oven to 350ºF. Place parchment paper or silpats on two cookie sheets.
In a medium pot, combine cauliflower, garlic and cold water to cover the cauliflower. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is for tender then drain.
In a food processor or in medium bowl add cauliflower, garlic, olive oil or butter, sea salt, black pepper, garlic powder, onion powder, and dill. Using the food processor or immersion blender, blend until very smooth or desired consistency. Add salt and pepper to taste, if necessary. Add egg, baking powder, matzo meal and dill mix together. Chill mixture for 30 minutes.
Gently form the chilled matzo ball mixture into 1 inch balls. You don't want to overwork the mixture when you roll it into balls.
Place matzo balls on cookie sheet about 1 ½ - 2 inches apart. Baked for 10 minutes. Flip matzo balls and bake another 10 minutes until firm but soft in the middle.
Remove neck and giblets from the chicken and discard. Squeeze each half of the lemon into the cavity of the chicken and sprinkle salt inside the chicken.
In a large stockpot over low heat, add chicken breast, side down, for 2-3 minutes. Add water and bring to a boil skim the foam from the top. Add leeks, celery, turnip, parsnips, peppercorns, and carrots. Bring to a simmer and cook for about 40 minutes then add the bay leaf. dill, kale, and parsley, and cook for another 5 minutes. Remove the chicken once it’s cooked and reached 165°F.
Remove the chicken and cool, separate skin from the meat and meat from the bones, then shred the chicken or cut it into bite-size pieces. Remove turnip, leek, dill, peppercorns and bay leaf. Season with salt and pepper as needed. Add Cauliflower Matzo Balls and serve.
Serving size: 2 cups + 3 matzo balls, 4 ounces chicken & 1/3 cup carrots, 200 calories, Fat: 4 grams, Saturated fat: 1 grams, Carbohydrates: 24.5 grams, Sugar: 5 grams, Sodium: 155 milligrams, Fiber: 3 grams, Protein: 17.5 grams, Cholesterol: 70 milligrams
*Refrigerate matzo balls for 3 days.
*Freeze extra matzo balls on a sheetpan overnight until frozen then place in an airtight container or freezer bag labeled and dated for up to 3 months. Defrost matzo balls in the refrigerator then reheat soup in hot chicken soup.