by jacob allen
New Recipe
Course: Appetizer Cuisine: European Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Calories: 400kcal
- Large Pot - Mixing Bowl - Cooking spoon or ladle - Cutting Board and Knife - Measuring cups and spoons - Pot lid - Slotted Spoon
- 1 Tbsp vegetable - 2 cloves garlic - 1 yellow onion - 3 carrots - 3 stalks celery - 1 chicken breast - 6 cups chicken broth - Freshly cracked pepper - Few sprigs fresh dill
1. Prepare the matzo ball mixture by combining matzo meal, eggs, water, salt, and fat. 2. Let the mixture rest for 30 minutes to allow the matzo meal to absorb the liquid. 3. Form the mixture into balls using wet hands to prevent sticking.
4. Simmer the matzo balls in salted water or chicken broth for 20-30 minutes until cooked through. 5. While the matzo balls are cooking, prepare the soup base by simmering chicken broth with vegetables. 6. Once the matzo balls are cooked and the soup is ready, ladle the soup into bowls.
4. Simmer the matzo balls in salted water or chicken broth for 20-30 minutes until cooked through. 5. While the matzo balls are cooking, prepare the soup base by simmering chicken broth with vegetables. 6. Once the matzo balls are cooked and the soup is ready, ladle the soup into bowls.