Matzoball Soup
 
 
Author:
Ingredients:
Soup
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 celery stalks, chopped
  • 1 chicken breast
  • 6 cups chicken broth (homemade or store bought)
  • 2 cups water
  • Ground black pepper to taste
  • Fresh dill sprigs
Matzo Balls
  • 3 large eggs
  • 3 tbsp vegetable oil
  • ¾ cup matzo meal
  • 1 tsp salt
  • ½ tsp baking powder
  • Ground black pepper to taste
  • 3 tbsp water
Directions:
  1. Mince the garlic and dice the onion, celery, and carrots. In a large dutch oven pot over medium heat, sauté the garlic, onion, celery, and carrots in vegetable oil until the onions are soft and transparent.
  2. Add the chicken breast, chicken broth, 2 cups water, black pepper, and a sprig or two of dill to the pot. Cover the pot with a lid and let the soup come up to a boil. Reduce the heat to low and let it simmer for 30 minutes.
  3. While the soup is simmering, start prepping the matzo ball dough. In a medium bowl, whisk the eggs and vegetable oil together. Next, add the matzo meal, salt, baking powder, and a bit of black pepper to the eggs and oil mixture. Stir until thoroughly combined.
  4. Lastly, add 3 tbsp water and stir until smooth again. Refrigerate the mixture for about 30 minutes or until the matzo meal has absorbed the moisture.
  5. Once the chicken soup is done simmering, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and season with salt to taste.
  6. Once the matzo ball mix has stiffened up, begin forming it into ping pong sized balls. Carefully drop the balls into the simmering pot of soup as they are made. Return the lid to the pot after each ball is dropped into the pot. Once all of the matzo balls are in the soup, let them simmer gently for 20 minutes with the lid on.
  7. Garnish with fresh sprigs dill before serving.
Recipe by Iriemade at https://iriemade.com/matzo-ball-dumpling-chicken-soup/