Matzo Ball Soup Recipe

Matzo Ball Soup Recipe

Ingredients:

• For the Matzo Balls:
  • 1 cup matzo meal
  • 4 eggs, beaten
  • 1/4 cup vegetable oil or schmaltz (chicken fat)
  • 1/4 cup water or chicken broth
  • Salt and pepper to taste
  • Optional: chopped fresh parsley or dill
• For the Soup:
  • 2 quarts chicken broth
  • 1 large carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 1 small onion, chopped
  • Optional: additional herbs like dill or parsley
  • Salt and pepper to taste

Instructions:

1. Make the Matzo Ball Mixture:
   • In a large bowl, mix the matzo meal, beaten eggs, vegetable oil or schmaltz, water or broth, and salt and pepper. If desired, add some chopped parsley or dill for extra flavor.
   • Cover and refrigerate the mixture for at least 30 minutes to firm up.
2. Form the Matzo Balls:
   • Once chilled, wet your hands and form the dough into smooth, golf ball-sized balls. The mixture will be sticky, so re-wet your hands as necessary.
3. Cook the Matzo Balls:
   • Bring a large pot of salted water to a boil.
   • Reduce the heat to a simmer and drop the matzo balls into the water. Cover and cook for about 30 minutes or until they are puffy and cooked through. The balls should float to the surface when they’re ready.
4. Prepare the Soup:
   • While the matzo balls are cooking, bring the chicken broth to a boil in a separate pot.
   • Add the carrots, celery, onion, and any additional herbs. Simmer until the vegetables are tender.
5. Assemble the Soup:
   • Transfer the cooked matzo balls to the pot of simmering soup. Let them soak for a few minutes to absorb some of the flavors.
6. Serve:
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Ladle the soup and matzo balls into bowls and garnish with fresh herbs if desired.

Enjoy this warming and comforting soup! If you have any dietary preferences or need adaptations to the recipe, feel free to ask.