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Servings: 6 Prep time: 20minutes
Matzo Ball Soup
Matzo Ball Soup or Knaidal soup is not known for nothing as the Jewish penicillin. It’s a healing and nutritious comfort food that is loved at family gatherings during Passover, but also year round. This recipe makes light and fluffy matzo balls.If you have extra time, switch out the soup for our made-from-scratch Chicken Soup with Dill the pay off will be worth it.
1. Whisk the eggs in a medium bowl for 30 seconds or until foamy. Stir in oil, salt, and seltzer with a wooden spoon. Gradually, in a steady stream stir in the matzo meal. Gently fold in just until absorbed. Cover and chill in the refrigerator for at least 1 hour.
4. Once the matzo balls are ready transfer to the chicken soup. Ladle into bowls and serve with dill or parsley.
Ann’s Tips and Tricks
Look for matzo meal in the Kosher section of your local supermarket.