This Matzo ball soup recipe is a traditional Jewish dish that has become a staple in my life since I was a kid.
Matzo meal, eggs, olive oil or schmaltz, seltzer water, fresh dill, salt and pepper, chicken broth, carrots, celery, parsley, lemon
Begin by making your chicken broth (from scratch) if you are, otherwise you can skip this step!
In a large bowl, whisk together the matzo meal, eggs, oil, seltzer water, dill, salt, and pepper until the mixture is well combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (2 hours or longer is even better, too!)
In the meantime, prepare the soup. In a large pot, bring the chicken broth to a boil. Add the chopped carrots and celery to the pot. Reduce the heat to low and let the vegetables simmer for about 30 minutes or until they are tender.
Heat a separate pot of water and bring to a boil while you form your matzo balls.
Once your pot of water is boiling, add in salt and drop the matzo balls into the boiling water and let them cook.
Ladle the chicken soup into bowls, making sure to include a few matzo balls in each serving from the other pot.