Easy Recipes: Dilled Matzo Ball Soup with Fresh Herbs
This dilled matzo ball soup is one of those easy recipes that brings comfort and tradition together in a single warm bowl.
Servings: 6 servings
Ingredients
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water or seltzer
- 1 cup matzo meal
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 2–3 tbsp chopped fresh dill
- 12 cups chicken stock or broth
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Additional dill for garnish
Instructions
- In a bowl, whisk together eggs, oil, and water. Stir in matzo meal, salt, baking powder, and chopped dill.
- Cover and refrigerate for 1–2 hours.
- In a large pot, bring chicken stock to a simmer. Add carrots, celery, and onion; simmer for 10–15 minutes.
- Form the chilled matzo mixture into balls (about the size of a walnut). Gently drop them into the simmering broth.
- Cover and cook for 30–40 minutes without removing the lid.
- Serve hot, garnished with more dill.