Turmeric Vegetable Matzo Ball Soup is a vibrant twist on an old favorite, blending fluffy matzo balls with a veggie-packed broth golden from turmeric and fresh herbs. Every spoonful of this soup is pure coziness, from the soft matzo balls to the colorful chunks of vegetables, all gently steeped in savory broth. The turmeric not only adds warmth and depth, but also makes for the sunniest bowl on your table, perfect for holidays or for any night you need some comforting brightness.

Turmeric Vegetable Matzo Ball Soup Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is how a handful of familiar ingredients come together to create something extra special. Each element, whether it’s a pinch of turmeric or a splash of seltzer, plays its part in giving both the matzo balls and soup irresistible flavor, fluff, and color.

Eggs: The backbone for your matzo balls, giving them lift and tenderness.
Vegetable Oil: Keeps the matzo balls light and moist throughout simmering.
Matzo Meal: Gives that classic texture with just the right amount of chew.
Salt: Essential for boosting the overall flavor in both the matzo balls and broth.
Turmeric: Adds earthy notes and the signature sunshine-yellow color in both the soup and matzo balls.
Black Pepper: Gives a gentle, peppery warmth that wakes up all the other flavors.
Seltzer Water: The secret to matzo balls that are pillowy and light—don’t skip it!
Olive Oil: Adds richness to the soup base and brings out the sweetness in your veggies.
Onion: Builds the aromatic foundation for the broth.
Garlic: Adds depth, warmth, and just a hint of bite to the soup.
Carrots: Classic sweetness and color in every bite.
Celery: Gives savory backbone and a burst of green freshness.
Zucchini: Adds a tender, light bite that soaks up the broth’s flavors beautifully.
Parsnip: Offers subtle sweetness and earthiness, making the broth more robust.
Vegetable Broth: The comforting, savory base that ties all the veggies together.
Ground Turmeric: The starring spice in the soup—expect vibrant color and gentle spice.
Dried Thyme: Adds herbal notes that complement all the veggies perfectly.
Salt & Pepper to Taste: Adjust as you cook to bring out the best in every spoonful.
Fresh Dill (optional): For a bright, herby finish that lifts the whole bowl.

How to Make Turmeric Vegetable Matzo Ball Soup

Step 1: Prepare the Matzo Ball Mixture

In a large mixing bowl, whisk together the eggs and vegetable oil until smooth and silky. This gives your matzo balls their signature tenderness. Next, stir in the matzo meal, salt, turmeric, and black pepper. You’ll instantly see the magical yellow hue start to develop! Gently fold in the seltzer water (this is the trick for lighter, fluffier matzo balls), then cover the bowl and let it chill in the fridge for 30 minutes. Chilling helps the mixture firm up and hydrate for perfect shaping later.

Step 2: Start the Soup Base

While your matzo mixture is getting ready, begin building the flavorful broth. Heat olive oil in a large soup pot over medium heat and add the chopped onion and garlic. Sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and the kitchen fills with that irresistible aroma. This is the moment you know something wonderful is about to happen!

Step 3: Add the Vegetables

Stir in the carrots, celery, zucchini, and parsnip. Let everything cook together for another 5–7 minutes. This softens the veggies and allows them to soak up the savory flavors from the aromatics. You’ll already notice the array of color coming together so beautifully.

Step 4: Season and Simmer

Sprinkle in the turmeric, dried thyme, salt, and pepper, then pour in all the vegetable broth. Stir everything together and bring the pot to a gentle simmer. This is when the classic golden color from the turmeric infuses the broth, making it as warming to the eyes as it is to the palate.

Step 5: Shape and Cook the Matzo Balls

With clean, wet hands, scoop up the chilled matzo mixture and delicately roll it into 1-inch balls (about the size of a walnut). Gently drop each one into the simmering soup. Cover the pot and turn the heat to low. Let the matzo balls cook undisturbed for 30 minutes—the steam will work its magic, making them perfectly fluffy and tender. Resist the urge to peak, as keeping the lid closed helps them cook just right!

Step 6: Final Touches

After checking that your matzo balls are cooked through (they should be light and cooked to the center), taste the broth and adjust seasoning if needed. If you love the flavor of fresh dill, stir it in now for a burst of herby freshness. Serve right away, hot and fragrant.

How to Serve Turmeric Vegetable Matzo Ball Soup

Garnishes

A spoonful of fresh dill, a sprinkle of extra black pepper, or a scattering of finely chopped chives all make beautiful, fragrant garnishes for Turmeric Vegetable Matzo Ball Soup. They highlight the fresh, herby notes and the burst of color from the golden broth. If you want a little zing, a few drops of lemon juice just before serving can really brighten the bowl.

Side Dishes

For a complete meal, I love serving this soup alongside a crisp green salad, sturdy rye bread, or a plate of roasted seasonal vegetables. The heartiness of the soup pairs nicely with lighter, refreshing sides that let all those comforting flavors shine. It also fits in beautifully at any holiday table.

Creative Ways to Present

Try ladling the soup into individual bowls and topping each matzo ball with a tiny dollop of herbed yogurt or vegan sour cream for a party-worthy starter. Or serve in a large tureen as the glittering centerpiece of a family meal—the golden broth and fluffy matzo balls are always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Once cooled, store the Turmeric Vegetable Matzo Ball Soup in airtight containers in the refrigerator. If possible, keep the matzo balls separate from the broth so they don’t absorb too much liquid and get too soft. Both components will keep beautifully for up to four days and taste even better the next day!

Freezing

To freeze, let the soup cool completely before portioning it into freezer-safe containers. I recommend freezing the matzo balls on a baking sheet first, then transferring them to a zip-top bag. When ready to serve, simply reheat the broth and matzo balls together in a pot for a homemade meal in minutes.

Reheating

Reheat gently on the stove over medium-low heat until warmed through. If your soup has thickened on standing, add a splash of extra broth or water to loosen it up. If you’re in a hurry, you can microwave individual servings, but stovetop will always keep the matzo balls at their fluffiest.

FAQs

Can I make Turmeric Vegetable Matzo Ball Soup gluten free?

Absolutely! Swap out the regular matzo meal for a gluten-free matzo meal—this works well and still gives you a tender, nicely-textured matzo ball. Just be sure all your other ingredients are labeled gluten free if you’re serving someone with an allergy.

Why is my broth not turning golden yellow?

The vibrant color comes from turmeric, so make sure you’re using a good-quality ground turmeric both in the matzo balls and in the broth. If needed, add an extra pinch while simmering—the color will deepen as the soup cooks.

How do I keep my matzo balls fluffy?

Light handling is key: avoid over-mixing the matzo dough and use seltzer water for extra lightness. Also, keep the lid closed while simmering and don’t peek—the steam keeps them plump and soft!

What other veggies can I add to this soup?

Feel free to add chopped spinach, kale, or even peas during the last few minutes of simmering for extra color and nutrients. You can also swap out parsnip for extra carrot or even sweet potato for a little twist.

Is Turmeric Vegetable Matzo Ball Soup suitable for Passover?

This soup is a wonderful, kosher-for-Passover dish—just be sure to use Passover-certified matzo meal. The flavors are classic and comforting, so it’s a perfect fit for any holiday table or special dinner.

Final Thoughts

I hope Turmeric Vegetable Matzo Ball Soup brings warmth, comfort, and a little bit of golden sunshine to your kitchen. Whether it’s a holiday, a family gathering, or just a cozy weeknight, I promise this bowl will make everyone at your table feel cherished. Happy cooking, and enjoy every spoonful!

Turmeric Vegetable Matzo Ball Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Turmeric Vegetable Matzo Ball Soup is a comforting and flavorful twist on the classic matzo ball soup, featuring golden turmeric-infused matzo balls in a hearty vegetable broth. Perfect for a cozy dinner or to celebrate Passover.

Ingredients

Scale

For the matzo balls:

4 large eggs
1/4 cup vegetable oil
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 cup seltzer water

For the soup:

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 parsnip, diced
8 cups vegetable broth
1 teaspoon ground turmeric
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh dill (optional)

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Instructions

Prepare the matzo balls: In a mixing bowl, whisk eggs and vegetable oil. Stir in matzo meal, salt, turmeric, and pepper. Gently fold in seltzer. Refrigerate for 30 minutes.
Make the soup: Heat olive oil in a soup pot. Sauté onion and garlic. Add carrots, celery, zucchini, and parsnip. Stir in turmeric, thyme, salt, and pepper. Pour in vegetable broth and simmer. Form matzo mixture into balls and add to the soup. Cook covered for 30 minutes.
Finish the soup: Check matzo balls for doneness and adjust seasoning. Stir in fresh dill before serving.

Notes

For fluffier matzo balls, avoid overmixing and keep the lid closed while simmering.
Add chopped spinach or kale during the last 5 minutes of cooking for extra greens.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Jewish, American