Jewish-style Matzo Ball Soup

local_grocery_store Ingredients

• 1 cup Matzo meal
• 4 Eggs, lightly beaten
• 6 cups Chicken broth
• 2 Carrots, diced
• 2 Celery stalks, diced
• 1 Onion, diced
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Vegetable oil

restaurant_menu Method

1. 1.In a mixing bowl, combine the matzo meal, beaten eggs, vegetable oil, salt, and black pepper. Mix well until a sticky dough forms.
2. 2.Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. 3.In a large pot, bring the chicken broth to a boil. Add the diced carrots, celery, and onion. Reduce the heat and let it simmer for about 10 minutes until the vegetables are tender.
4. 4.Meanwhile, remove the matzo mixture from the refrigerator and shape it into small balls, about 1 inch in diameter.
5. 5.Gently drop the matzo balls into the simmering broth. Cover the pot and let them cook for 20 minutes until they are fluffy and cooked through.
6. 6.Stir in the chopped fresh dill and season with additional salt and pepper to taste.
7. 7.Serve the matzo ball soup hot and enjoy the comforting flavors!

lightbulb_outline Tips

• chevron_rightFor lighter matzo balls, beat the egg whites separately until stiff peaks form and fold them into the matzo mixture.
• chevron_rightIf you prefer a clearer broth, strain it before adding the matzo balls and vegetables.
• chevron_rightFeel free to add cooked chicken or shredded rotisserie chicken to make it heartier.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.