Matzo Ball 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.
- 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.
- 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.
- 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 1 tablespoons of dough into loose balls, and drop them into the simmering water, one ball at a time. Do not press into tight balls, this will cause 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.
For matzo balls:
- 2 large eggs
- 1 tablespoons canola or grape seed oil
- ½ teaspoon salt
- 2 tablespoons cups seltzer
- ½ cup matzo meal (see Ann’s Tip)
- 1 tablespoon grape seed oil
- 1 onion, finely chopped
- 1 stalk celery
- 2 parsnips
- 2 carrots, peeled and chopped
- 8 cups low sodium chicken broth or Rich Chicken Stock
- 2 cups loosely packed baby spinach
- 2 tablespoons chopped fresh dill or flat leaf parsley
Ann's Tips and Tricks
Look for matzo meal in the Kosher section of your local supermarket.