January is National Soup Month. It’s also “everyone is sick month” apparently! Yup, and I’ve got it. The last thing you want to do is make a complicated bowl of soup when you’re sick, but soup is EXACTLY what you need!
Reaching for those convenient cans of soup isn’t any healthier and won’t contribute to your health, in fact, they can cause all sorts of problems from their ingredients.
Chicken Stock, Carrots, Chicken Meat, Pasta (Whole Wheat Flour, Wheat Flour, Egg Whites), Celery, Contains Less Than 2% Of: Water, Potassium Chloride, Salt, Chicken Fat, Yeast Extract, Carrot Juice Concentrate, Sugar, Flavoring, Xanthan Gum, Carrageenan, Potato Starch, Chicken Broth*, Spices, Cabbage, Onions, Onions*, Locust Bean Gum, Parsley, Celery Extract, Lactic Acid, Turmeric Extract, Onion Extract, Garlic Extract. * Dried
These soups are great is you want to stock up for a natural disaster because they last for years. But last I heard, nourishing food – REAL food – goes bad. So fresh is best!
The best part about this soup is that you can make the matzo balls ahead of time, store them in the fridge, then pop a few (please add more than 2 in a bowl for your own sake) in any soup for a fun noodle replacement!
This recipe makes 4 large balls, however you can totally make smaller versions.
Oh! And if you’re VEGAN, you can adjust by simply swapping out the Bare Bones Broth (but highly recommend it since that’s really where all the nourishment is from – click HERE about my post on the benefits of bone broth) and omitting the chicken.
• Grain Free
• Gluten Free
• Egg Free
• Dairy Free
• Vegan Friendly
Matzo Ball Ingredients:
1/2 cup Otto’s Cassava Flour
Trader Joe’s Everything But The bagel Seasoning (or preferred blend) to taste (I went heavy on this stuff cuz I’m addicted!)
1 Tbsp Evo Hemp’s Hemp Oil (it’s green – just FYI – GREAT for inflammation too!)
20% off: lilsipper
6 Tbsp warm water
Other Soup Ingredients I used:
Bare Bones Broth (flavor of choice, no exact measurements) Code: lilsipper10
Pre-cooked veggies (carrots, mushrooms, onions)
2. Roll dough into desired sized balls then drop each in to a large pot of boiling water and allow them to cook at least 10 minutes (time will vary depending on the size of balls). They should float to the top.
3. After your matzo balls are cooked, you can either store them in the fridge for another day or immediately add them to a bowl of hot/warm Bare Bones Broth, protein of choice and veggies.