Matzo Ball Soup

• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground dill
• 2 large eggs
• 2 tablespoons vegetable oil
• 3/4 cup matzo meal
• 2 medium carrots, sliced
• 1 celery stalk, sliced
• Optional: 1/4 cup fresh dill for garnish

Steps

1. 1 In a large pot, bring the chicken broth, water, salt, pepper, and dill to a simmer.
2. 2 In a separate bowl, whisk together eggs and oil, then stir in matzo meal until combined.
3. 3 Form mixture into small balls (about 1 inch each) and gently drop into the simmering broth.
4. 4 Cover and cook for 30 minutes.
5. 5 Add carrots and celery to the pot and cook for another 20 minutes, or until vegetables are tender.
6. 6 Serve hot, garnished with fresh dill if desired.

Nutrition

Tips

• For fluffier matzo balls, let them rest in the broth for an extra 10 minutes after cooking.
• If you like a lighter soup, use less oil in the matzo ball mixture.
• Add a splash of lemon juice for a zesty kick.
• For vegetarian version, substitute chicken broth with vegetable broth.
• Ensure matzo balls reach an internal temperature of 160°F for food safety.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently on the stove.

Serving Suggestions

• Pair with a crusty baguette for a complete meal.
• Serve with a side of fresh, warm challah.
• Add a sprinkle of parsley for extra color.
• Enjoy with a slice of lemon on the side.

FAQ