Fluffy Matzo Balls (Print Version)
# Ingredients:
→ Soup Essentials
01 -
2 tablespoons of olive oil or schmaltz
02 -
1 teaspoon salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
1 cup diced celery
05 -
1 cup diced carrots
06 -
8 cups chicken broth
07 -
1/4 cup chopped fresh parsley for topping
→ Matzo Ball Mix
08 -
A pinch of salt
09 -
2 tablespoons olive oil or schmaltz
10 -
2 large eggs
11 -
1 cup of matzo meal
# Instructions:
01 -
Warm up the olive oil in a big pot on medium. Cook the onions for about 5 minutes until they turn see-through.
02 -
Toss in the diced carrots and celery. Give it a stir now and then, letting everything soften over 5 minutes.
03 -
Add your chicken broth, sprinkle in salt and black pepper, and wait for a gentle boil to start.
04 -
In another bowl, combine the matzo meal, eggs, oil (or schmaltz), and salt. Chill this mixture in the fridge for half an hour.
05 -
With dampened hands, roll the chilled mixture into small balls. Carefully drop them into the pot while the broth bubbles.
06 -
Turn the heat down slightly and let the matzo balls cook on a gentle simmer for about 20 minutes. They'll grow in size.
07 -
Ladle the soup into bowls while it's hot, and finish each with a sprinkle of fresh parsley.
# Notes:
01 -
Enjoy the cozy comfort of homemade Matzo Ball Soup, full of fluffy dumplings and a rich broth. A great pick for family dinners or cozy nights!
02 -
Switch it up with vegetable broth or toss in some fresh dill for a different taste.
03 -
Keep leftovers in a sealed container in the fridge for three days max. Warm it back up gently on the stove.
04 -
This classic dish is a go-to during Jewish celebrations, but it’s a heartwarming choice anytime.