Dill Matzo Balls in Chicken Soup
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Picture by:
LindaTrem
Dill Matzo Balls in Chicken Soup
Sweet potato, parsnip, carrot, celery and homemade matzo balls with a hint of dill. This isn't some tired old matzo ball soup recipe, it's tasty and delicious.
Ingredients
Serves: 6
- Matzo Balls
- 4 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup (125ml) water
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon onion poweder
- 1/4 teaspoon dill, chopped
- 1 cup kosher for passover matzo meal
- Soup
- 10 cups (2 1/2 litres) chicken stock
- 1 stick celery, diced
- 2 carrots, peeled and diced
- 1 parsnips, peeled and diced
- 1 small yellow sweet potato, peeled and diced
- flat leaf parsley, chopped, for garnish
Directions
Preparation:15min ›
Cook:40min ›
Extra time:2hours chilling ›
Ready in:2hours55min
- Mix eggs, vegetable oil, water, garlic salt, onion powder, dill and matzo meal. Cover and refrigerate for at least 1 hour.
- Bring stock to a boil then reduce heat to a simmer. Roll matzo mix into 4cm balls. Place on a greased plate. Gently place balls into stock, cover and simmer about 10 minutes.
- Stir in celery, carrots, parsnip and sweet potato. Cover and cook until vegetables are tender and matzo balls are cooked though and a light colour throughout, about 20-30 minutes.
- Garnish with parsley then serve.
Sweet Potato
A sweet potato is known as a kumara in New Zealand.
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Reviews (1)
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This was really delicious. I know some people don't care for dill but I am not one of them. The broth was stupendous.. the matzo balls I need to tweak a little bit as I didnt have garlic salt.. so I used garlic and salt. .. and I didn't add enough salt. - 21 Jan 2015
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