Description
A comforting and flavorful Matzo Ball Soup, perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 1 cup matzo meal
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 small onion, diced
- Fresh dill for garnish (optional)
Instructions
- In a mixing bowl, whisk together the eggs, vegetable oil, water, salt, and black pepper until well combined.
- Gradually stir in the matzo meal until the mixture is smooth. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the sliced carrots, celery, and diced onion to the boiling broth. Reduce heat to medium and simmer for about 10 minutes until the vegetables are tender.
- While the vegetables are cooking, wet your hands and form the matzo mixture into balls about 1 inch in diameter.
- Carefully drop the matzo balls into the simmering broth. Cover the pot and let them cook for about 20 minutes, or until they are puffed and cooked through.
- Serve the soup hot, garnished with fresh dill if desired.
Notes
- For a heartier soup, add shredded cooked chicken or diced potatoes.
- To make the soup vegetarian, substitute vegetable broth for chicken broth and use vegetable-based matzo meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg