Matzo Ball Soup

There's something truly comforting about a bowl of warm, flavorful broth brimming with tender matzo balls. It's a dish that evokes feelings of home, tradition, and nourishment. While often gracing Passover tables, this classic soup is a delight any time you're craving a light yet satisfying meal. And guess what? Making your own fluffy (or slightly dense, if that's your preference!) matzo balls is easier than you might think!

This recipe walks you through the simple steps to create a heartwarming matzo ball soup, complete with tender carrots and celery in a rich broth. Whether you're a seasoned cook or new to the kitchen, you'll find this guide straightforward and rewarding. So, grab your whisk, and let's get started!

Instructions

1. Whisk the Pete & Gerry's eggs in a large bowl.
2. Add all remaining matzo ball ingredients and stir until well combined, forming a thick batter.
3. Cover and refrigerate for at least 30 minutes (up to 4 hours).
4. When ready to serve, heat broth in a stock pot over medium-high heat and bring to a boil.
5. Add carrots and celery and simmer until slightly softened, approx 15 minutes.
6. Remove the matzo batter from the refrigerator, shape the matzo balls, and carefully drop them into the boiling broth. To shape the matzo balls, wet your hands and scoop out approximately 1 tablespoon of batter. Form into a ball the size and shape of a ping-pong ball. Do not shape them larger—they will expand as they cook.
7. Once you have shaped and placed all the matzo balls into the broth, cover the pot and reduce heat to a hearty simmer for 30-40 minutes. The longer they simmer, the lighter they become, but we like a more dense, al dente matzo ball.
8. When ready to serve, place 3 matzo balls in a bowl and pour broth over them, along with carrots and celery. Garnish with sprigs of fresh dill.

1. You can make your own matzo meal by pulsing matzo crackers in a food processor until it’s a fine and consistent meal – like breadcrumbs.
2. Save time by making your matzo balls ahead! Complete all steps 1 through 6, but once the balls have been cooked, remove them to a baking sheet and chill. Once chilled, store them in an airtight container until ready to reheat in the microwave or again in hot broth. Cooked matzo balls also freeze well!