Matzo Ball Soup - Friday Only Recipe
Available on Fridays Only
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Ingredients
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Matzo Balls
Soup Base
Method
Prepare Matzo Balls
- 1
Mix Ingredients
In a large bowl, combine the matzo meal, eggs, water, vegetable oil, salt, pepper, and parsley. Mix until well combined.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the matzo ball mixture for at least 30 minutes to firm up.
Prepare Soup Base
- 3
Sauté Vegetables
In a large pot, heat a little oil over medium heat. Add chopped onion, diced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are tender.
- 4
Add Broth and Seasonings
Pour in the chicken broth and add minced garlic, bay leaves, salt, pepper, and dill. Bring the mixture to a gentle boil.
Cook Matzo Balls
- 5
Form the Balls
Once the matzo mixture is chilled, wet your hands and form the mixture into balls, about 1 inch in diameter.
- 6
Add to Soup
Carefully drop the matzo balls into the boiling soup. Reduce heat to a simmer and cover the pot. Cook for about 20-25 minutes, until the matzo balls are fluffy and cooked through.
Serve
- 7
Final Touch
Remove the bay leaves from the soup. Taste and adjust seasoning if necessary.
- 8
Serve Hot
Ladle the soup into bowls and serve hot, garnished with additional fresh dill if desired.
