This Cajun Matzo Ball Soup is a twist on the loved Jewish food. Comforting, warm and filling, there’s a reason why it’s a classic!
Matzo Balls: Learn how to make your own matzo balls from scratch. All it takes is eggs, matzo meal and water.
Chicken Broth: Even though we are making the chicken in the same pot that everything else is eventually going in to, you will want to supplement your soup with chicken broth. You can use homemade chicken stock, bone broth or chicken bouillon.
Chicken: This recipe has you make your own chicken breast before adding the vegetables. Feel free to use leftover rotisserie chicken or chicken thighs for this recipe.
Veggies: Using a mixture of carrots, onion, celery, okra and tomatoes will give this matzo ball soup a great base for the chicken and matzo balls.
How to Make Cajun Matzo Ball Soup
Chop up your celery, onion, carrots, bell pepper, garlic and okra. Set aside for use later.
Then, in a large dutch oven over medium-high heat, add 1 tablespoon of oil and then add in the chicken breast. Sear on both sides and then reduce heat to medium and let the chicken cook through, around 20 minutes. Once cooked, remove the chicken from the pan and allow it to rest on a nearby cutting board.
When the chicken is resting, add in the rest of the oil and sauté the onions. Once fragrant, add in the chopped bell pepper and carrots. After about 5 minutes, add in the celery and okra. After about 5 more minutes, once all the veggies are soft but still have a bit of crunch to them, add in the garlic. Give it a good mix with a wooden spoon.
Add the cajun seasoning and give it a good mix. Then add in the whole can of chopped tomatoes and the chicken bone broth. Bring the entire pot to a boil. Taste, and add salt and pepper as needed.
Bring the pot to a simmer and while the flavors are melding together, chop the chicken into bite-sized pieces and add it back to the dutch oven. Add in the matzo balls once cooked.
Serve immediately and top with dill and parsley if desired.
The Holy Trinity of Cajun Cooking
Have you ever heard of the “Holy Trinity” when cooking cajun food? If you haven’t, the Holy Trinity refers to the three main vegetables that are added to almost every cajun dish.
The three are: green bell pepper, onion, and celery.
If you’re ever cooking cajun dishes and notice that something is “missing” from your dish, you can add these three ingredients or more of these ingredients. There’s no such thing as too much onion, bell pepper or celery in your cajun dishes!
Making the Matzo Balls
Mix all matzo ball ingredients together. It will resemble wet sand. Chill it in the fridge for at least 2 hours so that it is stiff enough to make into a ball and will not fall apart when it is put into the broth.
Add chicken broth to a heavy saucepan. While it’s coming to a boil, form the matzo dough into walnut-shaped balls with greased hands. When the broth boils, add the balls into the broth and cover. Let cook for 30 minutes.
You will want to cook the matzo balls separately since they tend to soak up a lot of the broth and make the broth murky. It’s best to make them in a separate pot and then add them to your soup once they finish cooking.
Once the matzo balls are finished cooking, add them to your soup!
How to Avoid Slimy Okra
If you’re familiar with Cajun cooking at all, you’ll know that okra can give whatever you’re cooking a slimy texture. If you are looking for a way to reduce the amount of slime (or eliminate it altogether), try some of the tips below.
ParBoil the Okra
You can eliminate some of the slime from the okra by boiling it in a separate pot first before adding it to your main dish.
After boiling the okra, add it to a strainer and give it a good rinse. Then, you will be able to add it to your meal slime-free!
Rinse the Okra
After cutting your okra, simply add it to a strainer and give it a good rinse. After rinsing, allow it to drain and then add it to your dish.
Fry the Okra
One sure-fire way to eliminate the slime from okra is to fry it! You can dredge whole pieces of okra in egg and then into seasoned flour, then by adding it to a hot pot of oil. Or you can add the okra as-is (without dredging) to the oil.