by: Kate McMillan
Cook Time
1 hours 10 minutes
Prep Time
20 minutes
Yield
6 servings as a main course, 12 as a starter
Total Time
1 hours 10 minutes
Prep Time
20 minutes
Yield
6 servings as a main course, 12 as a starter
summary
There are endless traditional as well as family variations on this wonderfully nourishing, brothy soup. This one is simple and straightforward without sacrificing any of the beautiful flavors. An aromatic broth made with shallots, carrots, celery and dill provides the perfect backdrop for the matzo balls, the star of the show. The refrigeration time is absolutely necessary as the matzo meal needs time to absorb the oil and eggs, so plan ahead!
ingredients
- Soup Ingredients:
- 3 tablespoons olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, thinly sliced
- 1 shallot, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 6 cups low-sodium chicken broth
- 4 sprigs fresh dill
- Matzo Ball Ingredients:
- 4 eggs
- 3 tablespoons canola oil
- 1 cup matzo meal
- 1/4 cup parsley, finely chopped
- 2 tablespoons seltzer water
- Kosher salt and freshly ground black pepper
directions
- To make the matzo balls, stir together the eggs and canola oil in a mixing bowl. Add the matzo meal, parsley, seltzer water, ½ teaspoon salt and ¼ teaspoon pepper. Stir until just combined, cover and transfer to the refrigerator for at least 2 hours.
- To make the soup, warm the olive oil in a large heavy-bottomed pot over medium-high heat. Add the carrots, celery, garlic and shallot and season generously with salt and pepper. Sauté, stirring occasionally, until vegetables soften, about 8 minutes. Add the broth, dill, 1 teaspoon salt and ¾ teaspoon pepper and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
- Bring a large pot of salted water to a boil over medium-high heat. Using lightly wet hands, form the matzo meal mixture into golf-ball-sized balls (you should have 12) and gently lower into the boiling water. Adjust the heat so the water is at a simmer. If the heat is too high, the matzo balls will fall apart. Occasionally, and gently, flip the matzo balls over and cook for 25 minutes.
- Using a slotted spoon, transfer the matzo balls to the chicken soup. Again, keep the broth at a simmer and cook for 10 minutes longer.
- To serve, divide matzo balls among bowls and ladle broth over top. Serve at once.
notes
Notes: You can tell when a matzo ball is fully cooked by cutting it in half; the coloring will be the same throughout if it is cooked all the way through. Serve two matzo balls per person as a main course and just one if this is a starter. You want to work gently with matzo balls as they break easily.
