Matzo Ball Soup

Matzo ball soup is great comfort food — probably better eaten during cold winter days. It’s something new and a great alternative to chicken soup. Instead of noodles, you use balls made out of matzo or matza — which is essentially a type of cracker.

The Basics

• 2 or 3 cups of chicken stock
• 1 celery stock, diced
• 1 carrot, peeled and diced
• 1/2 small/medium onion, diced
• 1/2 cup Matzo meal
• 2 eggs, slightly scrambled
• 2 tbsp. oil
• salt

The Rundown

1. Mix matzo meal, eggs and oil. Add about 2 tbsp. of chicken stock or water.
2. Cover and put in the refrigerator for about 15 minutes.
3. Roll dough into 1 inch diameter balls.
4. Heat chicken stock in a pot to a rapid boil. Add onions, carrots and celery.
5. Carefully add the matzo balls and reduce heat to medium.
6. Cover pot and cook for about 30 minutes.
7. Taste soup and add salt as needed!

Additional Notes

• Matzo meal can be used to substitute bread crumbs. I’m going to try to use it with fried chicken. I’ll let you know how it works out!
• You can freeze the left overs, but it’s recommended that you freeze the matzo balls separately from the soup. Apparently if you freeze the soup all together, the soup will become cloudy when you reheat it.
• Instead of buying chicken stock, I used left over chicken stock from chicken I boiled yesterday. To make it a little more “chicken-y”, I added a chicken bullion cube.