Ingredients
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4 eggs
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1/4 cup plus 1 tablespoon olive oil
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1 tablespoon chopped fresh dill
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 garlic cloves, grated with a microplane
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1/4 cup seltzer water
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1 cup matzo meal
For the soup
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1 tablespoon olive oil
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2 yellow onions, finely chopped
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3-4 carrots, finely chopped
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3 celery stalks, finely chopped
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6-8 cups chicken stock
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2 tablespoons chopped fresh dill
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2 cups shredded chicken
Directions
- Make the matzo balls. Whisk the eggs in a large bowl. Add ¼ cup olive oil, dill, salt, pepper, and garlic.
- Stir in the seltzer, then add the matzo meal. Whisk well to combine.
- Place the bowl in the fridge for one hour so the matzoh absorbs the liquid.
- If you’re making homemade chicken stock with my recipe, return the shredded chicken to the drained stock and place over medium heat. Chop the carrots and celery from the stock and return to the pot. Once the matzo balls are formed, simply add them to the pot to cook.
- Meanwhile, heat 1 tablespoon olive oil in a stock pot over medium-high heat. Add the onion and cook for 3-4 minutes, until translucent. Add the carrots and celery and cook for 5-7 more minutes, until soft.
- Add the chicken stock, dill, and chicken to the pot and bring to a boil.
- Once the matzo mixture has expanded, use a ½ teaspoon to scoop out the mixture and roll into a ball (yes, they're tiny!).
- Add the matzo balls to the stock pot and simmer for 5-10 minutes, until they float to the top.
- Season to taste and serve immediately, or freeze for up to 2 months in a freezer-safe, airtight container.
What You'll Need
What You’ll Need
Stock Pots
Sharp Knife
Freezer-Safe Containers
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