Description
A comforting and traditional dish featuring soft matzo balls in savory chicken broth with fresh vegetables.
Ingredients
Scale
- 2 cups matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon salt
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Fresh dill, for garnish
Instructions
- In a bowl, mix the matzo meal, eggs, vegetable oil, water, and salt until well combined. Refrigerate for at least 30 minutes.
- In a large pot, bring the chicken broth to a boil. Add the carrots, celery, and onion. Cook until vegetables are tender.
- Wet your hands and form the matzo mixture into balls. Drop them into the boiling broth.
- Reduce heat to low and simmer for 30 minutes, or until matzo balls are cooked through.
- Serve the soup hot, garnished with fresh dill.
Notes
For fluffier matzo balls, add some baking powder to the mix. You can add more vegetables like peas or parsnips for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg