What’s Passover Seder without matzo ball soup? Follow this recipe from Chef Louise Mellor below to stir up this traditional favorite.
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr Yield: 8-10 servings
Ingredients
For 8-10 matzo balls:
- 1 cup matzo meal
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 4 large eggs, slightly beaten
- 1/3 cup club soda
For the soup:
- 2 tablespoons olive oil
- 4 carrots, cut into 1/4-inch slices
- 4 celery stalks, cut into 1/4-inch slices
- 1/2 large brown onion, chopped
- 3 garlic cloves
- 8 cups low-sodium chicken broth
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 sprigs parsley
- 3 sprigs dill
- 1 bay leaf
- 1 pound of chicken tenders, cut into thin bite-size strips
- Fresh parsley and dill, chopped for garnish
Directions
- First, make the matzo. In a medium bowl, combine the matzo meal and salt and pepper. Add remaining ingredients and stir to combine.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Use a large tablespoon to scoop the matzo mixture and roll into 2-inch balls. The matzo balls will double in size while they are cooking.
- To make the soup, heat a large soup pot over medium heat and add oil. Add the carrots, celery, onion and garlic, then sprinkle with a pinch of salt and pepper. Saute for 2-3 minutes or until onions are soft and translucent.
- Add the broth, salt, pepper, parsley, dill and bay leaf. Bring to a gentle simmer.
- Add the chicken to the pot and cover with a lid. Simmer on low for an addition 10-15 minutes to cook the chicken.
- Gently transfer the matzo balls into the soup and cover with the lid. Simmer on low for 20 minutes.
- Garnish the soup with chopped fresh dill and parsley. Serve warm.
Of course, the best way to enjoy this soup is with others! Start planning your Passover party by sending a Passover invitation from Evite.