Matzo Ball Soup

You don’t have to be Jewish to enjoy matzo ball soup. To start off the Passover meal, many families enjoy matzo ball soup. It is traditionally a chicken and vegetable soup with dumplings made out of matzo meal (or ground matzo) and is usually one the kids’ favorite part of the dinner. I add shredded chicken to the soup as well. Here is a quick and easy recipe I found in my Grandmother’s recipe box.

Be sure to let the kids help hand roll the matzo balls!

You will Need:

1 pkg. (4.5 oz) matzo ball mix
4 eggs
1/2 cup vegetable oil
2 tsp. salt
64 oz. chicken or vegetable broth
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp. chopped fresh dill
¼ tsp. black pepper, or to taste

What to Do:

1. Prepare the matzo ball mix according to the package directions.

2. Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzo ball mixture into one-inch balls and carefully drop them into the water. Cover the pot, reduce the heat to a low boil, and cook them for 30 minutes.

3. After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer them for 15 minutes.

4. Using a slotted spoon, carefully remove the cooked matzo balls from the water and add them to the pot with the vegetables. Add the dill and black pepper and serve it hot.

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Photo by Stephanie Felzenberg