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Matzo Ball Soup

Recipe bydhuskins

The balls in this soup are light and tender.


  • 2 large eggs
  • 1/8 cup vegetable oil
  • 3 tablespoons water (perhaps slightly more)
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup matzo meal
  • 1/2 teaspoons kosher salt
  • brief grind of black pepper
  • 6 cups homemade chicken stock
  • 2 small carrots, cut into 1/8 inch thick disks


  1. Lightly beat the eggs with a whisk in a medium bowl. Whisk in the fat, then the water. Add most of the minced parsley (leaving enough for a garnish). In a separate bowl, whisk together the matzo meal, salt, and pepper. Stir the matzo mixture into the liquids until batter is smooth. Cover and refrigerate for at least 1 hour.
  2. Bring a gallon of water to a boil in a large pot. Measure out dough into 1 tablespoon sized balls.  With wet hands, form dough into balls. Gently drop the balls into the boiling water so that each falls into the pot in a different place. Once they are all added, reduce heat to a simmer and cook, ­covered, for 20 minutes. Test a ball by cutting in half.  A cooked ball will not be raw in the middle.
  3. Once the balls are placed in the water, heat the chicken stock in a separate pot.  When it comes to a simmer, turn down the heat and cover.  About 5 minutes before the balls are done, add the carrots to the stock and return the stock to a simmer (uncovered).  Using a slotted spoon, transfer the matzo balls to the soup. Stir in the dill and serve immediately.

Tips / Substitutes: The carrots can be replaced by any firm vegetable cut small enough to not be intrusive.

Servings: 4 to 6 servings

Preparation Time: 2 hours



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