Cold Weather Is No Match for Hearty Matzo Ball Soup

Yields: 8

Prep Time: 30 mins

Total Time: 5 hours 5 mins

Ingredients

• 1 c.

  matzo meal

• 4

  large eggs, beaten

• 1/4 c.

  canola oil, plus more for forming balls

• 2

  (32-ounce) containers chicken stock, divided

• 2 tbsp.

  chopped fresh dill, divided

• Kosher salt and freshly ground black pepper

• 2 tbsp.

  olive oil

• 1

  medium onion, chopped

• 3

  celery stalks, chopped

• 3

  carrots, sliced

• 4 c.

  shredded cooked chicken

• 2 tbsp.

  fresh lemon juice

Directions

1. Stir together matzo meal, eggs, canola oil, 1/4 cup chicken stock, 1 tablespoon dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Cover and refrigerate at least 4 hours and up to 12 hours.

2. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in remaining chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.

3. Stir in chicken. Shape matzo mixture, with lightly greased hands, into 20 golf ball-sized balls. Gently drop in a single layer into soup. Cover and simmer until cooked through, 25 to 28 minutes. Stir in lemon juice and remaining tablespoon chopped dill. Season with salt and pepper.

You Might Also Like

• 70 Impressive Tiny Houses That Maximize Function and Style

• 30+ Paint Colors That Will Instantly Transform Your Kitchen