Ingredients

The following ingredients have 28 Servings
  • 3 tablespoons vegetable oil
  • 1 cup matzoh meal
  • 4 large eggs
  • 1/3 cup chicken broth
  • 1/4 cup almonds, finely ground
  • 1 tsp salt
  • 2 Tbsp fresh parsley, minced
  • 1/2 tsp ground ginger
  • 3 tablespoons butter
  • 2 large onions, chopped
  • 2 carrots, peeled and chopped
  • 3 leeks, cleaned and chopped, white part only
  • 1/2 cup celery, chopped
  • 8 cups chicken broth (2 quarts)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • salt and pepper to taste

Instruction

  • In a medium bowl, beat the eggs and oil together. Add the matzoh, broth, almonds, salt, parsley, and ginger. Stir well. Refrigerate 20 minutes to 1 hour.
  • With wet hands, form the matzo batter into 1 1/2 inch balls. I like to use my cookie scoop for this.
  • While the Matzo Balls are in the refrigerator, melt the butter in a large soup pot. Add the onions, carrots, and leeks; saute for 5 to 6 minutes, or until the vegetables soften. Add the broth, thyme, and dill to the pot and bring to a boil. Reduce the heat to maintain a simmer.
  • Carefully drop the matzo balls into the soup. Cover and simmer for 20 to 25 minutes. Do not lift the lid while cooking or the matzo balls will boil instead of steam -- which makes them tough.