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Matzo Ball Soup

Print Recipe
Total Time 1 hour
Servings: 4 people
Course: Soup
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.