--> Doc's Mock Matzoh Ball Soup | CardioMender, MD
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Doc’s Mock Matzoh Ball Soup


For the Soup:

  • 1 stewing chicken or hen, approx. 5-6 lbs., cleaned well
  • 1 large onion, cut in chunks
  • 2 stalks celery, cut up
  • 4 long carrots or ½ bag minis (to flavor soup, NOT TO EAT), cut in large pieces
  • 1 turnip, cut in chunks
  • 2 parsnips, cut in chunks
  • 1 bunch fresh Italian parsley
  • 1 large bunch fresh dill
  • Extra virgin olive oil
  • Salt and pepper
  • Chives or scallion greens for garnish

For the Mock Matzoh Balls:

  • 1/2 Large head cauliflower (or 2+ cups shredded cauliflower), UNCOOKED
  • 1 large egg
  • 1 cup shredded FAT- FREE mozzarella cheese
  • 1 teaspoon onion powder
  • Salt and fresh ground black pepper



  • In large soup pot, sauté onion, celery, carrots, turnip and parsnips about 5 minutes.
  • Add chicken.
  • Add water to cover chicken.
  • Add parsley, dill, salt and pepper.
  • Heat on high until water just boils, then reduce to a simmer.
  • If “scum” forms on top, do your best to skim off with a spoon.
  • Cook for about an hour and a half, until chicken is cooked through.
  • When cooled a bit, strain the soup into a separate pot – keep the veggies and chicken for another meal.

Mock Matzoh Balls:

  • Shred the cauliflower using a hand grater, so you have 2 cups of crumbles.
  • Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes.
  • Give the cauliflower a chance to cool.
  • Heat your oven to 450 degrees F.
  • Mix all the ingredients in a bowl.
  • Spray a baking tray or cupcake pan with PAM.
  • Drop “balls” about 1½” diameter either onto the tray or into a cupcake space. If you pat it down you’ll get a more even thickness, if you don’t, you’ll get not quite a ball, as this won’t hold the ball shape too well, but it will be round.
  • Bake for approximately 15 minutes, until brown on top.
  • When you are ready to serve, float the Mock Matzoh Balls in the warm soup and garnish with chives.
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