Matzah Ball Soup

This Passover classic is an amazing soup year-round! We went the extra mile and made our soup stock from scratch, but if you’re short on time, take the shortcut and use a package, don’t let the stock get in the way of making this delicious soup! Enjoy!

Instructions

1. Chop 3 carrots, celery, and onion into equal-sized pieces. Chop 3⁄4 of the dill.
2. In a large pot, over medium-high heat, warm olive oil.
3. Add chopped vegetables and season with salt and pepper to taste. Cook stirring frequently for 10 minutes.
4. Add water, chicken and the chopped dill. Bring to a boil.
5. Once boiling, reduce to a simmer and cook for 30 minutes.
6. Slice remaining carrots.
7. In a medium bowl, beat eggs and add oil.
8. Add matzah meal. Cover and refrigerate for at least 15 minutes.
9. Using a strainer and large pot, strain out the vegetables from the liquid. You may want to squeeze the remaining liquid from the vegetables.
10. Add sliced carrots to soup and bring to a boil. Season soup to taste. Once boiling, reduce to medium heat.
11. Remove matzo meal mixture from the refrigerator and stir it with a fork.
12. Roll matzo into small, 1-inch size balls either using firm pressure or a light touch depending on preference. Add balls to soup.
13. Cook for 10 minutes.
14. Serve 2-4 balls per bowl making sure to include a carrot or two. Top with a sprig of dill.

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