Matzoh Ball Soup
Although it is not strictly traditional, adding dill or parsley to the matzoh balls adds a fresh note to this slow-cooked soup.
Serves: 6Hands-on: 30 minutesTotal: 8 hours 50 minutesDifficulty: Medium
- 2 quarts chicken broth
- 1 stalk celery, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 1 large parsnip, peeled and diced
- 1 medium onion, peeled and diced
- 1½ cups shredded cooked chicken
- 2 Tbsp. vegetable oil
- 2 large eggs, slightly beaten
- ½ cup matzoh meal
- 2 Tbsp. seltzer
- 1 tsp. kosher salt
- 1½ Tbsp. minced fresh dill or parsley
- Put the stock, celery, carrots, parsnip, and onion into a 4-quart slow cooker. Cook on low for 6–8 hours. Add the chicken 1 hour before serving.
- About 45 minutes before serving, mix the oil, eggs, matzoh meal, seltzer, salt, and dill (or parsley) in a large bowl until matzoh meal is completely moistened. Refrigerate mixture for 15 minutes.
- Rinse hands in cold water (repeat as necessary), then form mixture into 1" balls. Drop them into the soup, cover, and cook for 20 minutes.