Matzah Ball Soup Recipe

Preparation Steps

1. 1

   Prepare the Matzah Balls

   In a large mixing bowl, combine the matzah meal, eggs, water, vegetable oil, salt, and black pepper. Mix until well combined.

2. 2

   Chill the Mixture

   Cover the mixture and refrigerate for at least 30 minutes to allow it to firm up.

3. 3

   Prepare the Broth

   In a large pot, bring the chicken broth to a boil over medium-high heat. While the broth is heating, prepare the vegetables.

4. 4

   Chop the Vegetables

   Dice the carrots and celery into bite-sized pieces.

5. 5

   Add Vegetables to Broth

   Once the broth is boiling, add the chopped carrots and celery. Reduce heat and let simmer for 10 minutes.

6. 6

   Form Matzah Balls

   Wet your hands and form the chilled matzah mixture into balls about the size of a golf ball.

7. 7

   Cook the Matzah Balls

   Gently drop the matzah balls into the simmering broth. Cover the pot and cook for about 20 minutes. The matzah balls will expand and float to the top when done.

8. 8

   Add Herbs

   Once the matzah balls are cooked, add the fresh dill and parsley to the soup. Stir gently to combine.

9. 9

   Serve

   Ladle the soup into bowls, ensuring each bowl gets a few matzah balls and vegetables. Enjoy your Matzah Ball Soup!