If you’re scrambling to get the soup made for tonight’s Passover Seder, don’t worry! This Matzo Ball soup is quick and easy, but oh so tasty! We prefer to make it with our own homemade bone broth, but you can substitute store-bock chicken stock – or even vegetable stock if you’re cooking for vegetarians.
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Matzo Ball Soup
Prep time: 75 minutes
Cook time: 30 minutes
Cook method: Simmer
Ingredients for the soup
- 2 carrots, sliced thinly
- 2 ribs celery, sliced thinly
- 1 half small onion, diced fine
- 1 Tbsp fresh dill, chopped
- chicken breast meat (optional)
- 2 quarts chicken or vegetable stock
Ingredients for the Matzo balls
- 1 cup matzo meal
- 3 eggs
- 1/4 cup schmaltz or vegetable oil
- 1 tsp salt
- pepper to taste
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- Saute the onions, carrots, and celery until tender but not browned. Add the chicken stock and simmer until the vegetables are cooked, about 15 minutes. Add the chicken meat, shredded, if you want a meaty soup.
- Make the matzo ball dough by first combining separately the dry ingredients and the wet ingredients (minus the water), then combining them together. Add the water 1 Tbsp at a time to form the proper consistency. Refrigerate for 1 hour (or overnight)
- Heat a pot of boiling, salted water, and cook the matzo balls in the covered pot for about 20 minutes at a gentle simmer. Do not crowd them! Carefully remove them with a slotted spoon and put 2-3 of them in each soup bowl, then fill the bowls with the soup and sprinkle with dill.
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By Peg Kern
Try a wonderful recipe for home-cured gravlax.
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