Description
Matzo Ball Soup is a classic comfort food, especially cherished during Jewish holidays like Passover. It’s soothing, hearty, and loved by many.
Ingredients
4 large eggs
1 cup matzo meal
1/4 cup water or chicken broth
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
8 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
Fresh dill, for serving
Instructions
1. In a mixing bowl, beat the eggs, then add the matzo meal, water or chicken broth, oil, salt, and pepper. Mix well and refrigerate for 30 minutes.
2. Bring the chicken broth to a simmer in a large pot.
3. With wet hands, form the matzo mixture into small balls and drop them into the simmering broth.
4. Add the carrots and celery, and cook for about 30-40 minutes, until the matzo balls are cooked through and floating.
5. Serve hot, garnished with fresh dill.
Notes
For fluffier matzo balls, use seltzer water instead of regular water or broth.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
Serve the soup hot in bowls, often enjoyed with some crusty bread on the side.
- Prep Time: 30
- Cook Time: 40
- Category: Soup
- Cuisine: Middle Eastern