Matzo ball soup is a simple, yet satisfying, classic Jewish dish that has been enjoyed for generations. Made with matzo meal, eggs, and chicken broth, this soup is a staple at the Passover Seder table.
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So grab your apron and get ready to embark on a culinary journey that is as delicious as it is culturally significant.
Ingredients:
For the chicken soup:
- 4 chicken drumsticks, with the skin
- 1 zucchini
- 1/4 medium leek, finely diced
- 1/4 peeled head of celery, finely diced
- 1 small sweet potato, sliced
- 1 potato, diced
- 3 garlic cloves, finely chopped
- 3 carrots, sliced
- 1/2 bundle of dill
- 1 tsp. salt
- a pinch of pepper
- 1/2 tsp. turmeric
For the matzo balls:
- 1/2 cup boiling water
- 1/2 cup matzo flour
- 1/4 cup canola oil
- 1 tsp. salt
- a pinch of pepper
- 1 tbsp. of chopped dill, cilantro, or parsley
- 1 egg
Instructions
- Place all of the soup ingredients, aside from the spices, in a large pot. Cover with water and bring to a boil on high heat.
- Let simmer for about an hour, remove the bundle of dill, add the spices, and bring to a boil.
- Make the matzo balls - in a medium bowl, combine the water, matzo flour, canola oil, salt, and pepper, and mix with a wooden spoon.
- Add the egg and your herb of choice, mix using your hands until reaching a smooth consistency, and then form small balls with the matzo meal.
- Bring water to a boil in a pot on medium heat, add a tbsp. of oil, and bring to a boil again.
- Cook the matzo balls for 10-15 minutes, and then add them to the chicken soup to soak up the flavors.
- Serve with chopped fresh herbs and enjoy!