Herbed Matzo Ball Soup
This spin on a Passover classic uses lots of fresh herbs for a one-of-a-kind flavor that is sure to impress your Seder guests.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 4 large eggs
- 1⁄4 cup water
- 1⁄4 cup melted margarine
- 3 Tbsp. minced dill, divided
- 3 Tbsp. minced chives, divided
- 3 Tbsp. minced parsley, divided
- 3⁄4 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 cup matzo meal
- 9 cups chicken broth
- Beat eggs in a mixing bowl. Add water, margarine, 2 tablespoons dill, 2 tablespoons chives, 2 tablespoons parsley, salt, and pepper. Mix well, then add the matzo meal. Stir to combine, cover, and refrigerate for 30 minutes.
- While the matzo ball mixture is resting, bring a large pot of water to a boil. Form the matzo ball mixture into 1 1⁄2-inch balls and drop them into the boiling water. Reduce the heat so that the pot stays at a steady simmer. Cook the matzo balls for 20 minutes.
- Heat the chicken broth in a large saucepan. When the matzo balls are ready, serve in bowls of hot broth topped with the remaining dill, chives, and parsley.