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8 cups vegetable broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Directions
In a large bowl, beat the eggs and add the vegetable oil, water, salt, and pepper. Mix well.
Stir in the matzo meal and fresh dill until combined. Cover and refrigerate for at least 30 minutes.
In a large pot, bring the vegetable broth to a simmer. Add the carrots, celery, onion, and garlic. Cook until the vegetables are tender, about 15 minutes.
With wet hands, form the matzo mixture into balls about the size of a walnut.
Gently drop the matzo balls into the simmering broth. Cover the pot and cook for about 30 minutes, or until the matzo balls are cooked through and fluffy.
Season the soup with additional salt and pepper to taste before serving.
Variations & Tips
For a gluten-free version, use gluten-free matzo meal. You can also add other vegetables like parsnips or turnips for added flavor and texture. If you like a bit of spice, consider adding a pinch of cayenne pepper to the matzo ball mixture. For a richer broth, you can add a splash of white wine or a tablespoon of miso paste to the soup. If you're not strictly vegetarian, using chicken broth instead of vegetable broth can add a deeper flavor.
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