Matzo Ball Soup
Tender matzo balls float in a silky chicken broth, classic comfort food served at Jewish tables. The light, pillowy dumplings are made from just four pantry ingredients, simmered until they bob to the surface.
- Total time
- 50 min
- Servings
- 4
- Calories
- 185
- Protein
- 12g
Ingredients
- 2 whole eggs
- ½ cup matzo meal
- 2 tbsp chicken broth
- ¼ tsp each salt and pepper
- 8 cups chicken broth
- 2 tbsp fresh dill
- 1 whole carrot, peeled and sliced thin
Instructions
- 1
Beat eggs in a bowl until combined, ~30 seconds.
- 2
Fold in matzo meal, 2 tbsp broth, salt, and pepper. Refrigerate for 15 minutes.
- 3
Pour 8 cups broth into a large pot, add carrot, and bring to a boil.
- 4
Drop rounded tbsp-sized spoonfuls of matzo mixture into the boiling broth.
- 5
Reduce heat to low, cover, and simmer until matzo balls float, ~25 minutes.
- 6
Stir in dill and taste for salt. Ladle into bowls and serve hot.
Tools you’ll need
- medium bowl
- large pot
- spoon
- ladle
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