Matzo ball soup is not only a staple of Passover feasts, but it is also a popular dish for Hanukkah. Matzo balls are Jewish dumplings made of matzo meal and usually served in a soup. As with any dish, there are many variations to both the recipe and the technique. In this matzo ball soup recipe, the matzo balls cook up light and fluffy in a rich chicken stock with carrots, celery and a hint of dill.
Matzo ball soup
Serves 4
Ingredients:
4 eggs
1/4 cup vegetable oil
1/4 cup chicken stock (recipe below)
1/2 teaspoon salt
1 cup matzo meal
8 cups chicken stock (recipe below)
2 carrots, sliced
3 celery stalks, sliced
2 teaspoons chopped dill
Chicken stock:
1 cooked chicken carcass and skin
3 celery stalks
2 carrots
1 parsnip
1 yellow onion
1 teaspoon salt
1/2 teaspoon pepper
12 cups water
Directions:
For chicken stock:
Roughly chop celery, carrots, parsnip and onion.
In a large pot, combine chicken carcass, vegetables, salt, pepper and water. (Water should cover contents of pot.)
Bring to a boil; then reduce to a simmer.
Simmer over very low heat for about four hours, stirring occasionally.
Strain solids and let stock sit for about 30 minutes; then skim fat off top.
For matzo ball soup:
Beat eggs, oil, 1/4 cup broth and salt together.
Add matzo meal and stir to combine well. Refrigerate for 30 minutes.
In a large pot, combine chicken stock, carrots, celery and dill. Bring to a boil.
Meanwhile, with wet hands, form matzo mixture into 12 balls, using about two tablespoons per matzo ball.
When chicken stock comes to a boil, drop matzo balls into pot and reduce to a very low simmer. Cover and cook for 25 minutes.
Serve immediately.