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Matzo Ball Soup

Print Recipe
Total Time 1 hour
Course Soup
Servings 4 people

Ingredients
  

  • 2 quarts chicken stock
  • 3/4 cup matza meal
  • 1 1/2 tsp salt
  • 3 eggs, large
  • 3 tbsp Club Soda (or water)
  • 3 tbsp vegetable oil (or chicken fat)
  • 1 large carrot, cut into rounds
  • 2 celery ribs, sliced thin
  • 4 dill sprigs, washed
  • 4 parsley sprigs, washed
  • salt and pepper to taste

Instructions
 

  • In a medium mixing bowl, mix the matza meal, salt, eggs, club soda, and vegetable oil (or chicken fat). Chill for 30 minutes or more.
  • Bring your stock to a simmer. Add carrots and celery. With wet hands, shape the matza mixture into little balls, about 1 inch wide. Do not press hard, unless you want the matza balls to be firm. Place balls on a big flat plate. Once you have shaped all your matza balls, refrigerate until you are ready to use them. Then, gently drop them into the simmering broth. Place a tight fitting lid on top, and set your timer for 20 minutes.
  • Your soup is ready! Just before serving, add dill and parsley to the pot (optional) Taste for salt and adjust. Enjoy!

Notes

Note: You’ll have the best results if you let the matzah ball mix chill in the fridge for 30 minutes  or more, before shaping the balls.