Matzoh Ball Soup

Recipe By:
Steve G
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Matzoh Ball Soup
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  • Total Time 80 min Ico-add
  • Yield 6 Servings
  • Level Medium

Matzo ball soup is the quintessential Passover food and this matzo ball soup variation will definitely please your seder guests. It is pure comfort food.
 

Ingredients

  • 2 large eggs
  • 2 tablespoon oil
  • 2 tablespoon chicken stock
  • 1/2 cup matzo meal
  • 1/2 teaspoon freshly-ground black pepper
  • 3 quarts chicken broth
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 cup chopped onion
  • 1 teaspoon poultry seasoning
  • Kosher salt and freshly-ground black pepper, to taste
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Directions

  1. 1. Beat eggs, oil and chicken stock together and stir in matzo meal and pepper.
  2. 2. Refrigerate mixture 20 minutes.
  3. 3. Heat broth in a large stock pot over medium-high heat. Add celery, carrots, onions, poultry seasoning, salt and pepper.
  4. 4. Bring to a boil, then reduce heat, so that soup is simmering. Taste, and adjust seasoning.
  5. 5. Using wet hands or two tablespoons, form matzo mixture into 1-inch balls. (The two spoons method keeps you from overworking the matzo balls, resulting in lighter, fluffier matzo balls. But it may be easier to use your hands.)
  6. 6. Drop matzo balls into simmering chicken broth.
  7. 7. Cover, and cook 20 minutes. Taste, adjust seasonings, and serve.
  8. 8. Enjoy.
 
 
  • Did you know?

    Passover commemorates the "passing over" of Hebrew households by the Angel of Death. The Festival of Unleavened Bread, which immediately follows, commemorates the Jewish people leaving Egypt and is a symbol of Israelite redemption.