What’s Passover Seder without matzo ball soup? Follow our recipe below to stir up this traditional favorite.
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
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.