Light and Fluffy Matzo Balls in Chicken Soup

Light and Fluffy Matzo Balls in Chicken Soup

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Ruth Cousineau

2 hr total 10 mins prep Full Screen

Servings

While there isn't any religious significance to matzo balls, these types of dumplings are common in eastern European cooking and have become a ritual dish for the Passover holiday. Classic matzo ball soup can be made with your own homemade chicken soup or ready-made store-bought broth. There are several organic brands now available in supermarkets.

Ingredients

• FOR MATZO BALLS
• 1 small onion, peeled and finely grated
• 4 large eggs, lightly beaten
• 3 tablespoons melted chicken fat or vegetable oil
• 1/4 cup water
• 1 tablespoon finely chopped dill
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup matzo meal
• FOR SOUP
• 2 quarts reduced-sodium chicken broth or homemade soup
• 2 tablespoons chopped celery leaves
• 1 tablespoon finely chopped dill

Directions

• Make matzo balls: Stir together all ingredients until well blended and chill, covered at least 1 hour.
• Bring an 8-quart pot of salted water to a simmer. With wet hands, roll matzo mixture into 8 balls and simmer, covered, until cooked through, about 35 minutes (matzo balls will expand).
• Meanwhile, heat broth (or soup) until simmering in a wide 5-qt pot and transfer matzo balls with a slotted spoon to soup. Gently simmer with celery leaves and dill for 5 to 10 minutes, then serve.
• Cooks' note: Matzo balls can be made 2 days ahead and cooled uncovered in broth, then chilled, covered. Reheat over medium heat.

• Filed under:
• Jewish,
• Soup,
• Passover

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