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Matzo Ball Soup
by September-28-2015
Ingredients
  • FOR THE MATZO BALLS:
  • 5 oz (2, 2.5 oz packets) Matzo Ball Mix (I reccomend Manischewitz)
  • 4 eggs
  • 4 tbs. olive oil
  • 1 tbs. dill
  • 1 tbs. parsley
  • 1 tsp. salt
  • Fresh cracked black pepper
  • FOR THE BROTH:
  • 4 cups chicken broth
  • 1 tbs. olive oil
  • 4 carrots carrots, sliced or diced
  • 1 small/medium yellow onion, diced
  • 3 celery stalks, diced
  • 1/2 purple top turnip (optional), diced into bite-sized cubes
  • 1 tsp. dill
  • 1 tsp. basil
  • Salt and pepper
Instructions
Prepare the Matzo Balls: In a large mixing bowl, whisk the eggs and the oil together. Mix in the seasonings. Using a fork or a spatula, mix in the Matzo Ball mix, until just combined, but do not over-mix.Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or until ready to boil. They taste best fresh, so don't boil them until before you are ready to serve the soup.Make the broth: Over medium high heat, saute your vegetables in the olive oil in a large dutch oven or stock pot. Sprinkle with the seasoning, add the broth and bring to a boil. Boil until the vegetables are tender and cooked through.Boil the Matzo Balls: Fill a medium or large pot with water and bring to a boil. When the water is boiling, remove the dough from the fridge and form the balls. Using a large spoon, scoop out a heaping tablespoon of dough and roll into a smooth ball with your hands. I recommend a ball about the size of a golf ball (they will expand as they cook, nearly double in size). This will yield balls about the size of a tennis ball; we served two in a bowl and it was plenty. You can go larger or smaller depending on your preference.Drop the formed balls into the boiling water. We did four at a time, you don't want them to be too crowded since they will expand quite a bit. We did two batches.Cover the pot and reduce the heat to a low boil (not a simmer, but you don't want the water boiling over). Boil for 30 minutes and do not remove the cover until they are done. Thankfully we have clear pot tops and I could peek with excitement without taking the lid off.Remove the balls with a slotted spoon directly into soup bowls. Pour broth over the balls and serve immediately.
Details
Prep time: Cook time: Total time: Yield: Serves 4