I have been sick for the past few days which is rare for me. My sweet friend, Heidi, offered to make me some Matzoh Ball Soup. Of course, I turned her down, but made every effort to make it on my own (with tons of help from my daughter, thank you Leigh). It’s three days later, and it still tastes great. It’s perfect for the cold weather we’re having and warms the soul. If you’re short on time, use the Manischewitz Matzo Ball and Soup Mix and add the vegetables above. It’s really great too.
Matzoh Ball Soup
4 to 6 servings
3 large eggs
2 tablespoons vegetable oil
1 teaspoon sea salt
3/4 cup plus 2 tablespoons matzo meal
10 cups low-sodium chicken broth
3 medium carrots, sliced into 1/2-inch-thick rounds
2 stalks celery, sliced into 1/2-inch pieces
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
Fresh dill, for garnish
1. In a medium bowl, whisk together eggs and oil until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
2. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
3. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots, celery and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill.