Ingredients
The following ingredients have 6 Servings
- 2 eggs
- 2 Tbsp vegetable oil
- 1/2 cup finely ground matzo
- 1 tsp salt
- 2 Tbsp seltzer water (or broth)
- 1/2 cup finely chopped fresh dill
- 2 Tbsp butter
- 1 onion (chopped)
- 4 carrots (peeled and sliced)
- 5 stalks celery (sliced (I use the inner stalks and chop the leaves, too))
- 8 cups chicken stock
- approx. 3 cups cooked chicken meat (I used the breast meat from a rotisserie chicken)
- 2 bay leaves
- salt and fresh pepper to taste
- large handful fresh parsley (chopped)
Instruction
- First make the matzo balls. Beat the eggs and add in the oil.
- Mix in the matzoh and salt.
- Add the water and dill and mix thoroughly. Cover and refrigerate for about 30 minutes.
- Using a scoop or small spoon, make rounded balls out of the dough and set on a tray. I used a 1 1/4 inch scoop and got 21 balls.
- Bring lots of salted water to a boil and drop the matzoh balls in. Cover, lower the heat slightly, and let them simmer for about 15 minutes. Gently remove them to a plate.
- To make the soup, melt the butter in a soup pot and saute the onion and carrot for about 10 minutes.
- Add the celery and cook for another few minutes.
- Add in the stock, chicken meat, bay leaves and salt and pepper. Bring to a simmer and cook gently for about 15 minutes. Don't cook so long that the carrots become soft and mushy.
- Just before serving, put the matzo balls into the soup and heat them through.
- Finish with a large handful of chopped fresh parsley and garnish with some dill leaves.
