Matzoh Ball Soup

Ingredients

Ingredients

• 1 cup matzoh meal
• 4 whole eggs
• 4 tbsp water
• 1 tsp salt
• 2 tbsp olive oil
• 1 medium onion
• 2 large carrot
• 2 large celery stalk
• 2 cloves garlic
• 8 cups chicken broth
• 1 tbsp fresh dill
• 1 tbsp fresh parsley
• to taste salt
• to taste pepper

Instructions

1. Prepare the matzoh ball mixture by combining matzoh meal, eggs, water, and salt in a bowl.
2. Chill the mixture in the refrigerator for at least 30 minutes.
3. Bring a large pot of salted water to a boil for cooking matzoh balls.
4. Form the chilled matzoh mixture into small balls, about the size of a walnut.
5. Carefully drop the matzoh balls into the boiling water and reduce to a simmer.
6. Cover the pot and cook for about 30 minutes, or until the matzoh balls expand and are fully cooked.
7. In another large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
8. Add minced garlic and cook for an additional minute until fragrant.
9. Pour in the chicken broth and bring to a boil.
10. Once boiling, reduce the heat and add in fresh dill and parsley.
11. Season with salt and pepper to taste.
12. Add the cooked matzoh balls to the soup and let simmer for about 10 minutes to meld the flavors.
13. Serve hot, garnished with additional fresh herbs if desired.