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Quinoa "Matzoh Balls" | Organic Pharmer

Makes approximately 24 matzoh balls, and 8 servings of soup 


1 cup quinoa flakes (not whole quinoa)

2 cups boiling water

1.5 cups quinoa flakes (additional)

¾ tsp sea salt (or to taste)

1/4 tsp black pepper (or to taste)

½ tsp granulated onion

½ tsp dried dill weed (or 1 - 2 tsp fresh dill, minced)

¼ cup olive oil

2 quarts Dr Blum’s Detox Broth (available at

1.5 tsp sea salt, or to taste

2 small carrots, peeled and sliced thinly

2 small stalks celery, sliced thinly

3 Tbl fresh dill, minced

2 Tbl parsley, minced

1 Tbl fresh chives, minced


-   Combine first quantity of quinoa flakes with the boiling water and let sit for 5 minutes.

-   Mix in the second quantity of quinoa flakes, the sea salt, black pepper, granulated onion, dill and olive oil.

-   Preheat oven to 275 degrees.

-   Let mixture sit for 10 – 15 minutes before rolling into small, 1 - 2” balls.

-   Place quinoa balls on a parchment paper lined sheet-pan, and bake for 20 minutes, turning the balls once after the first 10 minutes of baking.  Remove from oven and let cool.

-   Matzoh balls may be stored in an airtight container in the refrigerator for up to one week before using.  Freezing is not recommended.


To Serve

-  To serve, heat Blum Broth to a simmer in wide saucepan and add the sliced carrots and celery.  Simmer for 2 - 3 minutes, or until the vegetables are crisp-tender.  Stir in the sea salt.

-   Carefully place the quinoa balls in the pot, lower the heat, and simmer gently until the quinoa balls have absorbed the broth, and are very tender, about 5 minutes.

-    Using a slotted spoon, carefully transfer the quinoa balls to 8 warm soup bowls.

-    Stir the minced herbs into the hot broth, and distribute between the 8 soup bowls.

-    Serve immediately.

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