Jewish Matzo Ball Soup
These delicious matzo balls are made of eggs, onion, thyme and matzo meal. The are served in a soup of stock, carrots, celery and spring onion. Great for Shabbat or Passover.
Ingredients
Serves: 6
- Matzo Balls
- 8 eggs, lightly beaten
- 1/2 cup chicken stock
- 1/2 cup vegetable oil
- 3 teaspoons garlic salt
- 1/4 onion, finely diced
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 cups kosher for Passover matzo meal
- Soup
- 3 litres chicken stock
- 2 carrots, diced
- 1 stick celery, diced
- 4 spring onions, diced
Directions
Preparation:35min ›
Cook:30min ›
Extra time:1hour chilling ›
Ready in:2hours5min
- Mix together eggs, stock, vegetable oil, garlic salt, onion, pepper and thyme. Add in the matzo meal. Cover and allow to sit in the fridge for an hour.
- Bring a large saucepan of lightly salted water to a simmer. Roll the matzo mixture into balls and set on a greased plate. When finished, gently drop the balls into the water, cover then simmer until cooked through, about 20 minutes.
- Gently remove matzo balls from water and set aside.
- In a large saucepan combine chicken stock, carrots and celery. Simmer until soft then add matzo balls. Serve sprinkled with the green onions.
Matzo Balls
Soup
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