Flatbread Orbs Soup

Recipes

Matza ball soup from scratch

Servings: 2, Preparation time: 30 minutes

Ingredients

Matza balls

  • 1 cup saltine crackers (or flatbread), crushed
  • 2 eggs
  • 1 tablespoon oil
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 cup filtered water
  • 1 tablespoon parsley, chopped
  • 1-2 tablespoons chives, chopped

Soup

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 2 large garlic cloves, sliced
  • 1+ tablespoon sliced turmeric
  • 1 1/2 celery, large chunks
  • 1 teaspoon celery leaves, chopped
  • 2 carrots, large chunks
  • 1 teaspoon thyme, dried
  • 1 1/4 Rapunzel bouillon cubes
  • 2 bay leaves
  • pepper & salt
  • 4 cups water

Instructions

Matza balls

  1. Mix baking soda and salt in a bowl.
  2. In another bowl, mix the eggs and oil.
  3. Crush the saltines/flatbread to whatever consistency desired. Add to the soda and salt bowl and mix well.
  4. Add the saltine combo to the eggs and oil. Add the water. Mix well to combine.
  5. Cover and refrigerate for at least an hour.

Soup

  1. Add oil olive to a soup pan, with onions, garlic and turmeric. Saute for 5+ minutes until soft.
  2. Retrieve the matza balls from the fridge and form into balls (makes around 9). Set aside.
  3. Add carrots, celery leaves and bouillon on top. Once the bouillon is soft, mix it all together well, add a little water if needed.
  4. Add the water, thyme, salt, pepper, then the matza balls.
  5. Add bay leaves. Cover and simmer for 15-20 minutes.
  6. Add the celery when everything is about 3-5 minutes until done so they do not overcook.
  7. Remove from the heat and serve.