Matzah ball soup is a classic Jewish comfort food that consists of flavorful broth, often chicken or vegetable-based, with tender, round dumplings called matzah balls. These dumplings are made from matzah meal, which is ground unleavened bread, combined with eggs, oil, water, and various seasonings. The texture of matzah balls can vary from light and fluffy to dense and chewy, depending on the preparation method. The soup is often garnished with vegetables such as carrots, celery, and onions, and sometimes seasoned with fresh herbs like dill or parsley. Matzah ball soup is traditionally served during the Passover holiday, but it is enjoyed by many as a delicious and comforting meal throughout the year.
Whether you're celebrating the Passover Seder or are just curious about matzah ball soup, there's one twist you may not have considered in the past: Cannabis-infused matzah ball soup.
Today, ANJA Presents: How to Cook THC-Infused Matzah Ball Soup. Like any homemade edible, the dosage and concentration of cannabinoids will vary depending on the strain of cannabis, the temperature used to decarboxylate the cannabis, and the edible-making experience of the participant. When enjoying your soup, go low and go slow! We recommend making a separate batch of non-infused matzah balls in case you want seconds but don't want to be too high.
Note: You may already have a recipe - if you would prefer to use your recipe, simply swap out the standard oil with cannabis-infused oil and you should see the same infusion results. I would share my personal matzah ball soup recipe, but my mother would scold me for sharing family secrets.
For the Cannabis-Infused Oil:
1/4 ounce (7 grams) of decarboxylated cannabis (ground)
1 cup of oil (vegetable or coconut oil)
For the Matzah Balls:
4 large eggs
1/4 cup cannabis-infused oil
1 cup matzah meal
1/4 cup seltzer water or club soda
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup finely chopped fresh parsley (optional)
For the Soup:
2 tablespoons cannabis-infused oil
1 large onion, diced
3 large carrots, peeled and sliced
3 celery stalks, sliced
10 cups chicken or vegetable broth
Salt and pepper, to taste
Fresh dill or parsley, for garnish (optional)
Decarboxylate your cannabis: Preheat your oven to 240°F (115°C). Spread the ground cannabis evenly on a baking sheet lined with parchment paper. Bake for 30-40 minutes, stirring occasionally, to activate the cannabinoids.
Prepare a double boiler or a heatproof bowl set over a pot of simmering water. Ensure the bowl doesn't touch the water.
Add 1 cup of oil (vegetable or coconut oil) and the decarboxylated cannabis to the bowl or double boiler. Stir well to combine.
Cook the mixture on low heat for 3 hours, stirring occasionally. Make sure the oil doesn't overheat or boil.
After 3 hours, remove the mixture from the heat and let it cool slightly.
Strain the oil through a fine mesh strainer or cheesecloth into a clean jar, discarding the plant matter.
Seal the jar and store your cannabis-infused oil in a cool, dark place until ready to use.
Make the Matzah Balls:
In a large bowl, whisk together the eggs and cannabis-infused oil until well combined.
Stir in the matzah meal, salt, black pepper, onion powder, garlic powder, and parsley, if using.
Gradually mix in the seltzer water or club soda until the mixture is well combined. The mixture should be wet but firm enough to form balls.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Cook the Matzah Balls:
Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the boiling water.
With wet hands, form the matzah mixture into 1-inch balls, compressing them slightly. You should get approximately 16-18 balls.
Gently drop the balls into the boiling water, one at a time, being careful not to overcrowd the pot.
Reduce the heat to a simmer, cover the pot, and cook for 30-40 minutes, or until the matzah balls are cooked through and have doubled in size. Remove the matzah balls with a slotted spoon and set aside.
Prepare the Soup:
In a large pot or Dutch oven, heat the cannabis-infused oil over medium heat.
Add the diced onion, sliced carrots, and celery to the pot, and sauté for about 5-7 minutes, or until the vegetables have softened.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Season the soup with salt and pepper to taste.
Assemble the Cannabis-Infused Matzah Ball Soup:
Add the cooked matzah balls to the soup pot and allow them to warm up in the soup for a few minutes.
If desired, taste the soup again and adjust the seasonings as needed.
Serve the Soup:
Ladle the soup into individual bowls, making sure to include 1 or 2 matzah balls per serving.
Garnish the soup with fresh dill or parsley, if desired.
Serve immediately, and enjoy your cannabis-infused matzah ball soup!
If you do not want to be in the kitchen the whole day, it may be wise to make or procure the infused oil the day before making the soup.
The potency of the cannabis-infused oil will depend on the strength of the cannabis used. To avoid overconsumption, it is recommended to start with a small serving and wait for at least 1-2 hours to gauge the effects before consuming more.
If you would like to make the soup less potent, stick to either only using the cannabis oil in the matzah balls or in the soup. The matzah balls won’t know the difference, but you will.