Matzoh Ball Soup

Ingredients

Soup

• 1 yellow onion
• 3 carrots
• 3 stocks of celery
• Garlic
• 8 cups chicken broth
• Pepper
• Dill
• Cayenne Pepper
• Vegetable oil

Matzoh balls

• 3 eggs
• 3 tbsp oil
• ¾ cup matzoh meal
• 1 tsp salt
• ½ tsp baking powder
• Pepper
• Dill
• 3 tbsp water

Directions

Matzoh Ball Dough

1. Make Matzoh ball dough
2. Whisk together eggs and vegetable oil
3. Add matzoh meal, salt, baking powder, dill, and pepper, stir until well combined
4. Add 3 tbsp water and stir until smooth
5. Refrigerate mixture for at least 30 mins

Soup

1. Dice onion, celery, and carrots and saute with oil and garlic in large pot over medium heat until onions are soft and transparent about 8 minutes
2. Add chicken broth and some pepper and dill to the pot
3. Place lid on pot and let it come to a boil
4. Once it reaches a boil turn heat to low and let it simmer for 30 minutes
5. Once it has been 30 minutes get Matzoh meal from the fridge and a bowl of water
6. Get hands wet with water and form dough into ping pong sized balls
7. Drop balls into simmering soup and return lid to the pot after dropping each ball in and get hands wet with water between each ball as well
8. Let them simmer for 20 minutes without removing the lid, make sure soup is simmering the entire time.
9. Stir and serve adding dill and cayenne pepper to bowl