As it gets chillier, there’s nothing more comforting than a warm bowl of soup. Especially with cold and flu season around the corner, we’re trying to fuel our bodies with good food. Thank goodness Hanukkah is here to remind me of the perfect medicinal treat that you can make at home – Matzah Ball Soup! And what better way to celebrate Hanukkah than with a “mini” twist on a classic dish that’s perfect for little ones? Mini Matzah Ball Soup is not only absolutely delicious but this bite sized version makes it even easier for kids to enjoy!

Mini matzah ball soup in bowl topped with dill.Pin

Why Mini Matzah Ball Soup?

Traditionally, matzah balls can be gargantuan, so you can only imagine how big they look to a little kid. To avoid intimidating my little ones with basketball-sized matzah balls in their bowls, I rolled mine into little spheres, making them perfect for tiny mouths to eat. And these matzah balls are light and airy, so even when you’re feeing under the weather, this nutritious soup won’t weigh you down!

Close up of mini matzah balls in broth.Pin
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How to Make Mini Matzah Ball Soup

The Ingredients

  • Large eggs, whisked
  • Vegetable oil
  • Seltzer, club soda or sparkling water
  • Matzah meal
  • Kosher salt
  • Chicken stock
The ingredients for mini matzah ball soup.Pin

The Instructions

1. Prepare Matzah Ball Mixture: To make the matzah balls, place the eggs, oil, seltzer, matzah meal and salt in a bowl and mix until combined. Cover the matzah mixture and refrigerate for 1 hour or until chilled.

Matzah ball mixture.Pin

2. Form Mini Matzah Balls: With wet/damp hands, roll matzah balls using about 1 teaspoon of the mixture for each ball. Place them on a parchment lined tray until you’ve formed all of them.

Hand holding one mini matzah ball above bowl of matzah ball mixture.Pin

3. Boil Matzah Balls: Bring a large pot of salted water to a boil. Carefully drop the matzah balls into the boiling water. Reduce heat to a simmer, cover and cook for 15 minutes or until the balls float to the surface and are soft and fluffy.

Spooning matzah balls from water into chicken stock.Pin

4. Prepare Soup: In a separate pot, heat the chicken stock. Add in sliced carrots and other accompaniments, if desired. Once vegetables are tender, add the matzah balls to the soup.

Bowl of mini matzah ball soup.Pin

More Comforting Soup Recipes

Close up of mini matzah ball soup.Pin

Whether you’re celebrating a holiday or simply looking for a comforting soup to warm you up from the inside out, Mini Matzah Ball Soup is the winner. It’s easy to make and full of flavor. Warm up your winter nights with this recipe and let me know in the comments what you think!

Images by Ivan Solis

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Mini Matzah Ball Soup

Whether you're celebrating a holiday or simply looking for a comforting soup to warm you up from the inside out, Mini Matzah Ball Soup is the winner. It's easy to make and full of flavor.
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Course: Dinner, lunch
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 15 minutes
Refrigerator Time: 1 hour
Total Time 1 hour 25 minutes

Ingredients  

Instructions 

  • To make the matzah balls, place the first 5 ingredients in a bowl and mix until combined.
  • Cover the matzah mixture and refrigerate for 1 hour or until chilled.
  • With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.
  • Place the matzah balls in a large pot of lightly salted boiling water, reduce heat to a simmer, cover and cook for 15 minutes or until the balls are soft and fluffy.
  • Heat the chicken stock in a separate pot with carrots and celery (if desired) and cook until vegetables are tender. Add the matzah balls into the stock and serve.

Nutrition

Calories: 266kcal | Carbohydrates: 29g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 590mg | Potassium: 359mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2173IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Could you boil the matzah balls in the chicken stock rather than boiling separately in water? Just wondering. 🙂

  2. I love this idea! How fun and attractive for the kids! @Natlalia…I add chopped carrots, parsnips, and celery to our soup and my son usually goes for the carrots and parsnips. They are so tender and sweet when the soup is ready. He loves them!

  3. i always add sliced carrots,chunks of onion and parsnip as well as thin egg noodles.one of my friends adds fresh corn—sliced in circles from a corn cob.salted peanuts are also good.

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