Matzo Ball Soup
theforkedspoon.com
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.
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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
1
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Time permitting, prepare homemade chicken stock or turkey stock. This may be done ahead of time.
Make homemade stock
2
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
3
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
4
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
5
Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.
Serve
6
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