Easy Matzo Ball Soup

• Produce

  • 3 Carrots
  • 3 stalks Celery
  • 1/4 bunch Dill or parsley, fresh
  • 1 Onion, small

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 64 oz Chicken broth

• Baking & Spices

  • 1 cup Matzo meal

• Oils & Vinegars

  • 1/4 cup Vegetable oil

Found on melaniecooks.com

Description

Ingredients

• 1 cup Matzo meal
• 4 eggs
• ¼ cup vegetable oil
• 64 oz chicken broth
• 1 small onion, peeled and halved
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• ¼ bunch fresh dill or parsley, chopped

Directions

• Mix the Matzo meal with eggs, oil and water, then refrigerate it for 15 minutes.
• Bring a large pot of water with 1 tbsp of salt to a boil.
• Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).
• Carefully drop the Matzo balls in the water using a slotted spoon.
• Reduce the heat to simmer and cook the Matzo balls for 30 minutes.
• While the Matzo balls are cooking, add chicken stock, onion, carrots and celery to a separate pot. Bring to boil, then reduce the heat to Low and simmer for 20 minutes. Remove the onion with a slotted spoon and discard. Add salt and pepper to taste.
• Carefully take out the Matzo balls with a slotted spoon and transfer them into the chicken stock. Simmer for another 10 minutes.
• To serve, laddle the soup into bowls and garnish with fresh chopped dill or parsley.