Description
A comforting soup filled with fluffy matzo balls, carrots, and celery, perfect for Jewish holidays and any occasion.
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
- 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.
- Bring the chicken broth to a simmer in a large pot.
- With wet hands, form the matzo mixture into small balls and drop them into the simmering broth.
- Add the carrots and celery, and cook for about 30-40 minutes, until the matzo balls are cooked through and floating.
- Serve hot, garnished with fresh dill.
Notes
For fluffier matzo balls, consider using seltzer water instead of regular water or broth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish