Hearty Mushroom Soup with Parsley Pesto Matzo Balls is perfect comfort food for a cold winter evening!
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Hey guys. I’m back with another amazing matzo ball recipe today. Excited? You should be! With the weather getting colder and colder (is it summer yet?!?!) I’ve been craving soup like crazy lately. And what better soup than mushroom soup, right?
If you don’t know this about me yet, I LOVE mushrooms. I’ll literally buy a couple of boxes of mushrooms with no plans for them – all the time – because they never go to waste. Roasted, sautéed, cooked with chicken or meat – you name it, I’ll cook it. And while I make delicious mushroom soup from time to time, I realized recently that I never shared a recipe with you guys.
Here’s the thing. If you’re looking for a super quick recipe – well, this isn’t really it. You need to cut a TON of mushrooms to make this delicious soup – because that’s how you get great mushroom flavor – you cook more mushrooms than you want to think about. The other trick? You want to use an assortment of mushroom varieties. In this soup, I’ve used button mushrooms, cremini (baby bella) mushrooms, and portobello mushrooms. Each one contributes its own flavor, so the soup as a whole is bursting with flavor!
Now we have to talk about these parsley pesto matzo balls – because they sound super fancy, but in reality, they’re really easy to make. Plus, they are the perfect accompaniment to this soup. Or any soup, really. They are bright, fresh, super pretty, and absolutely delicious. I may or may not have popped a few too many while I was preparing for this photoshoot. (SHHHH!) Thanks to the mazto ball mix from Lipton Kosher, these matzo balls are a snap to make, perfectly fluffy, and so delicious! Lipton Kosher Matzo Ball Mix is available in most kosher groceries, as well as the kosher section of many large kosher grocery stores – so go get a box and try this incredible recipe!
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First up, the soup:
- 3 Tablespoons olive oil
- 2 white onions, peeled and diced
- 5 boxes (8-12 ounces) mushrooms, I used an assortment of white button and cremini (baby bella) mushrooms
- 3 portobello mushrooms
- 3 cloves garlic, peeled and chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cups chicken, beef or vegetable broth
- 2 cups water
- additional salt and pepper, to taste
- Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, for about 10 minutes, until translucent.
- While onions are cooking, dice the mushrooms and add to pot.
- Add garlic, salt and pepper and continue to cook on a medium/low flame for about 30 minutes, until the mushrooms are reduced and fragrant, and plenty of liquid has come out of them.
- Add the broth and water and bring to a boil. Reduce flame and simmer for about an hour.
- Use an immersion blender to blend the soup until you reach your desired consistency. I recommend blending until there are still pieces of mushroom, but they are very small.
- Taste soup and adjust salt and pepper. The pieces of mushroom will likely sink, so stir just before serving each bowl.
- This soup freezes well.
This soup is great on its own, but these parsley pesto matzo balls really take it over the top – the perfect pop of color and freshness to this hearty soup!
- ¾ cup fresh parsley leaves
- ¼ cup olive oil
- 2-3 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 eggs
- 2 pouches (1 box) Lipton Kosher Matzo Ball Mix
- In the bowl of a food processor fitted with an "s" blade, combine parsley, oil, garlic, salt and pepper. Pulse until the parsley is chopped into small pieces.
- Add the eggs and pulse another few times, until the parsley pieces are tiny.
- Remove mixture to a bowl, then add the matzo ball mix. Stir until the mixture is smooth. Refrigerate the mixture for about 10 minutes, until firm enough to form into balls.
- Form balls of the matzo ball mix about 1 inch in diameter, then drop them into salted boiling water. (Do not overcrowd the pot - do it in batches if need be.)
- Boil matzo balls for about 15 minutes, then drain. Serve hot, with soup of your choice.
- These matzo balls freeze well. Freeze separately from the soup for best results.
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Thanks for visiting! I know you’re going to love this recipe – come back soon for more deliciousness! -Miriam
Disclosure: This post was sponsored by Lipton Kosher. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.