Matzo Ball Soup
A must-have for Passover dinner, learn how to make light and tender matzo balls using matzo meal, vegetable oil, eggs, and fresh dill, and serve them in a flavorful stock filled with carrots, onions, and celery.
Add all the ingredients for the matzo balls to a large bowl and mix well.
Cover and refrigerate for at least 30 minutes, or until chilled
Prepare the matzo ball mixture
Time permitting, prepare homemade chicken stock or turkey stock.
This may be done ahead of time.
Make homemade stock
Cook the vegetables in a large pot. Once softened, add the homemade stock and simmer, covered, until the matzo balls are cooked and ready.
Make the Soup
With wet hands, shape the chilled matzo mixture into small balls. Gently drop each ball into a pot of boiling salted water (or your pot of soup).
Shape the matzo balls
Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook undisturbed for about 30-40 minutes.
Cook the matzo balls
Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.