Name: Matzo ball soup (kosher)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 80 g matzo meal; 2 large eggs; 2 tbsp vegetable oil; 800 ml vegetable broth (kosher); 100 g carrot; 80 g celery stalk; 2 tbsp fresh dill; 1 tsp salt; 1 pinch black pepper

Whisk eggs and oil in a bowl, then stir in matzo meal and salt. Cover and refrigerate 15 minutes.

Bring 1 litre water to boil with a pinch of salt.

Wet hands and roll the chilled matzo mixture into 6 balls. Drop into boiling water, cover, simmer 25 min — do NOT lift the lid.

Meanwhile bring broth to a simmer with diced carrot and celery. Simmer 10 min until vegetables soft.

Lift matzo balls with a slotted spoon into bowls, ladle over hot broth, scatter dill and black pepper.

Matzo ball soup (kosher)

Ingredients

Steps