Matzo Ball Soup
Ingredients
| 4 large eggs, beaten | ||
| 1/4 cup seltzer | ||
| 1/4 cup oil | ||
| kosher salt and black pepper to taste | ||
| 1 cup matzo meal | ||
| 8 cups chicken broth | ||
| 1 onion, diced | ||
| 2 carrots, peeled and sliced into rounds | ||
| 2 stalks celery, sliced |
This is a traditional Jewish recipe that is served over Passover. It’s warm and delicious.
- In a bowl, whisk together eggs, seltzer, oil, salt, and pepper. Combine well.
- Add the matzo meal and stir thoroughly. Refrigerate for 1 hour.
- Fill a large pot halfway with water and bring to a boil.
- Moisten palms with cold water and form matzo mixture into 16 (1 inch) balls.
- Carefully drop into boiling water and reduce heat to low.
- Simmer covered until the matzo balls are cooked and puffed, about 30 minutes.
- Remove with a slotted spoon to a large bowl.
- In a large saucepan, bring chicken broth, diced onion, sliced carrots, and sliced celery to a boil.
- Lower heat and add matzo balls and cook for 15 minutes or until the vegetables are tender.
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