Matzo Ball Soup
Submitted By: DishyDelishy
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2 large eggs
2 Tbsp canola oil
1/4 tsp salt
3/4 cup matzo meal
1/8 cup seltzer, or less to taste (about 3 Tbsp)
60 oz vegetable broth, reduced-sodium (four 15 oz cans)
1/2 cup parsley, fresh, flat-leaf
2 Tbsp fresh dill, chopped
* if doing points it would be 3 per serving
Whisk the eggs, oil, and salt together in a medium bowl. Stir in the matzo meal and seltzer just until smooth. Cover and refrigerate 30 minutes. With wet hands, shape the mixture into sixteen 1-inch balls.
Bring 8 cups of water to a rolling boil in a soup pot, then carefully drop in the balls one at a time. Return to a boil, then reduce the heat and simmer, covered, until the matzo balls are soft throughout, 35–40 minutes. Drain matzo balls and set aside.
Add the broth to the soup pot and bring to a simmer. Drop in the cooked matzo balls and simmer until heated through, 5 minutes; stir in the parsley and dill just before serving.