Matzo Ball Soup
by Shelly Bevington-Fisher
(Hermiston, OR, US)
This traditional Jewish dumpling soup is served at Passover. You can make this recipe any time of the year. Makes approximately 20 matzo balls, serves 4 - 6.
2 cups matzo meal
8 large eggs
1/2 cup safflower oil or oil of choice
1/2 cup water
2 teaspoons salt or to taste
1/4 teaspoon black pepper or to taste
1/4 cup chopped fresh parsley
2 tablespoons safflower oil or oil of choice
1 medium onion, diced
1 cup celery, trimmed and thinly sliced
2 cups carrots, peeled and sliced (I like lots of carrots, adjust to taste)
8 cups chicken broth
2 teaspoons garlic salt or to taste
1 teaspoon black pepper or to taste
2 teaspoons dried dill
2 bay leaves
1/4 cup cooking sherry
In a medium mixing bowl whisk eggs, then whisk in oil, water, salt and pepper. Stir in matzo meal and parsley until combined. Cover with plastic wrap and chill in refrigerator for 30 minutes.
Bring a large stock pot half full of water to a boil over medium heat. Wet hands with cold water, shape matzo into 1 inch balls and place in boiling water. Cover, reduce heat to medium low and cook for 30 minutes or until done.
In a large stock pot heat 2 tablespoons of oil over medium heat. Saute onion, celery and carrots for 5 minutes or until onions are translucent. Stir in broth, garlic salt, black pepper, dried dill and bay leaves. Bring broth to a boil, simmer for 5 minutes until heated through then reduce heat to medium low.
When matzo balls have finished cooking place in broth and simmer over medium low for 15 minutes. Stir in sherry and remove bay leaves before serving.