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This weeknight matzo ball soup comes together quickly, and gets fresh with lots of green herbs mixed into the fluffy matzo and sprinkled over the top.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
25 minutes active
1 hour total
Pick the parsley, toss the stems, and chop the leaves. In a large bowl, whisk together 3 eggs and 3 tablespoons vegetable oil. Add ¾ cup matzo meal, ½ teaspoon baking powder, ½ teaspoon salt, and the parsley and stir to combine. Sprinkle with 3 tablespoons water and mix until evenly hydrated. Cover and transfer the bowl to the fridge to chill, about 10 minutes.
Slice 3 carrots and 3 ribs of celery. Pick the dill, toss the stems, and chop the fronds.
Bring a large pot of salted water to a boil. Remove the matzo mixture from the fridge. Scoop out the matzo mixture and gently roll it between moistened hands into balls (about 1 inch). Add the matzo balls to the boiling water, turn down the heat, cover the pan, and simmer gently until the matzo balls are puffed and no longer doughy at the center, 30 minutes.
In a separate pot over high heat, bring the chicken broth to a boil. Add the carrots and celery and season with a pinch of salt. Turn down the heat and simmer until the vegetables are tender, 5 minutes. Add the chicken and simmer until warmed through, 2 to 3 minutes longer.
Transfer the matzo balls to bowls, and ladle the soup over. Sprinkle with the chopped dill, grind with pepper, and serve warm.