With light, fluffy matzo balls and a soothing base of chicken broth + veggies, this soup is a satisfying and nutritious comfort food. Matzo ball soup is a beloved favorite at family gatherings during... Passover but can also be enjoyed year-round. If you have extra time, switch out the soup in this recipe for our made-from-scratch Chicken Soup with Dill — the pay off will be worth it.
Whisk the eggs in a medium bowl for 30 seconds or until foamy. Stir in oil, salt, and seltzer with a wooden spoon. Pour in the matzo meal in a steady stream while stirring. Gently fold in the matzo meal just moistened. Cover and chill in the refrigerator for at least 1 hour.
Meanwhile, in a large stockpot, heat oil and onions over medium-high heat. Once the onions have become translucent, add the celery. Cook, stirring occasionally, for 5 minutes. Add the carrots, parsnips, and chicken broth. Bring to a boil, then reduce to a simmer and cover.
Once the matzo dough has chilled, bring a pot of salted water to a boil. Reduce heat to a simmer. Using wet hands, very gently roll dough into loose balls, about 1 tablespoon in size. Drop them into the simmering water, one ball at a time. (Do not press the dough together tightly, as this will create heavier, denser matzo balls.) Cover and simmer for 30 minutes.
Once the matzo balls are ready, transfer to the chicken soup. Ladle into bowls, and serve with dill or parsley.
Look for matzo meal in the kosher section of your local supermarket.