This is the simple recipe I have been using.
The only change I made was I cool the matza balls in the broth as my Jewish friend Margie taught me.
Matzo balls
- 1 cup Matzo meal
- 4 eggs
- 1/4 cup vegetable oil
Chicken soup
- 64 oz chicken broth
- 1 small onion peeled and halved
- 3 carrots peeled and sliced
- 3 stalks of celery sliced
Garnish
- 1/4 bunch fresh dill or parsley chopped
- Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes. Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).
- While the Matzo balls are cooking, add chicken stock, onion, carrots, and celery to a separate pot. Bring to a 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 drop the Matzo balls in the broth using a slotted spoon.
- Reduce the heat to simmer and cook the Matzo balls for 30 minutes.
- To serve, ladle the soup into bowls and garnish with fresh chopped dill or parsley.
I don't add chicken meat - I keep it simple. The taste and texture of the matza ball are what most appreciate and I don't want too much to spoil the main dish at the Passover seder meal.
